Honey Garlic Chicken Thighs

Name: Honey Garlic Chicken Thighs (20-Minute)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 6 boneless chicken thighs (skin on or off, can be substituted with chicken breast, see note 1); ½ tsp sea salt flakes; ½ tsp freshly cracked black pepper; 1 tbsp olive oil; 3 tbsp tamari or all-purpose soy sauce (use tamari for gluten free); 3 tbsp honey; 1 tbsp brown sugar; 1 tbsp freshly minced garlic; 1 tbsp rice vinegar (or white vinegar) (see note 2 about gluten); 1 tsp sesame oil; 1 tsp cornflour (cornstarch) (see note 2 about gluten); 2 tbsp water; Steamed rice; Steamed Chinese broccoli (gai lan), or any Asian greens; Finely sliced spring onion (scallion); Chilli oil (optional)

Honey Garlic Chicken Thighs are a sticky, glossy Asian-inspired dish that comes together in under 20 minutes using pantry staples. Juicy and budget-friendly, they're ideal for fast weeknight dinners with minimal fuss.

🌍Asian-inspired 🥗Gluten-Free 🏷️Honey garlic chicken 🏷️Chicken thigh recipe 🏷️Fakeaway dinner Sticky chicken

🏷️

🏷️Quick chicken dinner

🏷️Easy weeknight meal

Total

20 min

Servings

4

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Simplehomeedit · by Nicole

Ingredients

6 boneless chicken thighs (skin on or off, can be substituted with chicken breast, see note 1)
½ tsp sea salt flakes
½ tsp freshly cracked black pepper
1 tbsp olive oil
3 tbsp tamari or all-purpose soy sauce (use tamari for gluten free)
3 tbsp honey
1 tbsp brown sugar
1 tbsp freshly minced garlic
1 tbsp rice vinegar (or white vinegar) (see note 2 about gluten)
1 tsp sesame oil
1 tsp cornflour (cornstarch) (see note 2 about gluten)
2 tbsp water
Steamed rice
Steamed Chinese broccoli (gai lan), or any Asian greens
Finely sliced spring onion (scallion)
Chilli oil (optional)optional

16 Ingredients

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Instructions

1
– Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
2
Heat the oil in a large, deep pan over medium–high heat.
3
– Add the chicken thighs, skin- or smooth-side down, and cook for 4–5 minutes or until the skin is golden and crisp. If using skin-on chicken, press down slightly when cooking skin-down, using your spatula for maximum crispness. Flip and cook for a further 4–5 minutes or until cooked through. Set aside on a plate. Spoon out any excess fat if preferred, leaving at least 2 tablespoons (for extra flavour).
4
– Combine all the sauce ingredients together in a small bowl. Whisk to combine.
5
– Reduce the heat to medium. Pour the honey garlic sauce into the pan. Let it bubble and simmer for 2–3 minutes, or until thickened and glossy. Return the chicken to the pan, turning to coat in the sauce. (Sauce too thin or too thick? See note 3.)
6
– Slice the chicken into strips, if desired, and serve over rice with Chinese broccoli or Asian greens on the side. Spoon over any extra sauce and top with spring onion and chilli oil, if desired.

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Tips & Notes

Pro tips

Pat chicken dry before seasoning to ensure better browning and a glossy glaze.
Don't skip the sesame oil—it adds authentic depth; add it at the very end to preserve its fragrance.
Watch the glaze closely in the final minute; it should coat the chicken with a sticky sheen without burning.
Use medium-high heat to build colour on the chicken without drying it out; this takes 6–8 minutes total.

Substitutions

Tamari or all-purpose soy sauce → coconut aminos (lower sodium, similar umami)
Rice vinegar → white vinegar or apple cider vinegar (slightly stronger flavour, adjust to taste)
Honey → maple syrup or brown rice syrup (1:1 swap, slightly different sweetness profile)
Sesame oil → avocado oil (loses nutty flavour but maintains texture)

Storage & make-ahead

Store cooled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat with a splash of water to refresh the glaze.