Anastasia Rice January 10, 2026

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Honey Garlic Chicken Thighs Recipe

Name: Honey Garlic Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 skinless, boneless chicken thighs; 2 tbsp cornflour (cornstarch); 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp vegetable oil; 1 tbsp unsalted butter; 4 cloves garlic, minced; 110 g (1/3 cup) honey; 80 ml (1/3 cup) chicken stock; 1 tbsp rice vinegar; 1 tbsp light soy sauce; 1 tbsp finely chopped fresh parsley; 1/2 tsp chili flakes; Boiled rice, for serving

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The aroma of hot garlic meeting honey in a skillet, the sticky glaze slowly caramelizing around golden chicken, invites you in and promises comfort. This Honey Garlic Chicken Thighs Recipe is perfect for a weeknight that deserves a little celebration, or for a relaxed weekend supper with family. If you want a quick refresher on the same classic flavors, see the full honey garlic chicken thighs recipe for another take on these beloved notes.

Why This Honey Garlic Chicken Thighs Recipe Works

This recipe finds the sweet spot between sweet, savory, and slightly tangy, using honey and light soy sauce to build a glossy sauce that clings to tender chicken thighs. The cornflour gives each piece a thin, crisp coating so the exterior caramelizes while the interior stays juicy, creating a delightful contrast in texture.

The method is straightforward, which makes it approachable for cooks of any skill level, yet the result feels special. You get crispy seared edges, a buttery garlic scent, and a sauce that finishes with a bright kick from rice vinegar and chili flakes. Try this when you want a fuss-free dish that still feels like a treat.

Crisp, caramelized edges that lock in juicy meat
Sticky glossy sauce that coats every bite
Simple pantry ingredients that come together quickly

Ingredients and Key Notes

A balanced sauce and a light cornflour coating are the secrets to great texture and shine. If you prefer less sweetness, reduce the honey slightly, and if you want deeper umami, a touch more soy sauce will do the trick.

8 skinless, boneless chicken thighs
2 tbsp cornflour (cornstarch)
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves garlic, minced
110 g (1/3 cup) honey
80 ml (1/3 cup) chicken stock
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp finely chopped fresh parsley
1/2 tsp chili flakes
Boiled rice

Notes, if helpful: choose chicken stock that is low sodium to better control salt, and use light soy sauce for a cleaner, less heavy flavor. Cornflour helps form a thin, crisp crust, and boiled rice will soak up the glossy sauce beautifully.

How to Cook Honey Garlic Chicken Thighs Recipe

Place the chicken thighs in a bowl and add the cornflour, salt, and pepper, tossing well until each piece is thoroughly coated with the cornflour mixture. The pieces should look lightly dusted, which helps form a crisp exterior when seared.
Heat the vegetable oil in a large frying pan or skillet over high heat until it shimmers and just begins to smoke, this ensures a quick, savory sear. The pan should feel very hot, so you hear a confident sizzle when the chicken hits the surface.
Add the chicken thighs to the pan, laying them away from you to avoid splatter, and cook on one side for about 4 to 5 minutes until golden brown and caramelized, the edges will look crisp and slightly darkened. Flip and cook for an additional 2 minutes on the other side, you should see browned patches and a firm spring when pressed.
Add the butter to the pan and let it melt, swirling to combine with the hot oil, then add the minced garlic and stir together with the butter and chicken. Reduce the heat to medium to prevent the garlic from burning, you want fragrant, toasted garlic that smells nutty but not bitter.
In a separate bowl, mix the honey, chicken stock, rice vinegar, and light soy sauce until combined, the mixture should be glossy and pourable, tasting of balanced sweet, salty, and tangy notes.
Pour the prepared sauce into the pan with the chicken and garlic, scraping any browned bits off the bottom with a wooden spoon, which dissolves into the sauce for extra flavor. Increase the heat briefly to bring the sauce to a gentle boil, then immediately reduce to a simmer for 4 to 5 minutes.
Let the sauce simmer, spooning it over the chicken as it thickens, until it reaches a syrupy consistency and the chicken is cooked through with no pink inside, the sauce will cling to the thighs and develop a deep amber color. A moment when it glistens and coats the back of a spoon means it is ready.
Sprinkle the chopped fresh parsley and chili flakes over the chicken, tossing gently so the aromatic herbs and heat distribute evenly. Serve hot over boiled rice, the grains will soak up the glossy sauce and make each forkful comforting and complete.

Prep ~ 10 minutes, Cook ~ 20 minutes, Total ~ 30 minutes, Servings ~ 4, Kcal ~ 500 per serving (estimate)

Make-Ahead and Prep Tips

You can do a surprising amount of work ahead to make dinnertime effortless. The chicken can be coated in cornflour and stored in an airtight container in the refrigerator for up to 24 hours, which lets the coating sit and adhere for an even crisper sear. The sauce mixes quickly, so whisk the honey, stock, vinegar, and soy in a jar and keep it in the fridge for up to two days, then pour it straight into the pan when ready.

If you want to prep farther ahead, make the full dish and refrigerate it in a shallow container for up to three days, or freeze portions for up to two months. To finish later from refrigerated state, gently reheat as described below so the sauce comes back glossy and the chicken stays tender.

Storing and Reheating

Refrigerate leftover Honey Garlic Chicken Thighs Recipe in an airtight container for up to 3 to 4 days. For longer storage, freeze in portion-sized containers or freezer bags for up to 8 weeks, leaving a little space for expansion. Label with the date so you can keep track at a glance.

To reheat from the fridge, warm slowly in a skillet over low to medium heat, adding a splash of chicken stock or water to loosen the sauce, cover briefly to steam through, then uncover and reduce until glossy. From frozen, thaw overnight in the fridge, then reheat gently the same way. A freshness cue to look for is a shiny, thick sauce and a bright garlic aroma, rather than any dull or off smells.

Perfect Pairings

Steamed broccoli tossed with a squeeze of lemon and toasted sesame seeds
Stir fried sugar snap peas and carrots for a crisp, colorful side
Fluffy boiled rice to soak up the glossy honey garlic sauce
A light cucumber and tomato salad dressed with rice vinegar and sesame oil
Roasted baby potatoes or miso roasted sweet potatoes for a heartier feel

In some kitchens, a scatter of chopped green onions or a side of quick pickled red onion helps cut through the sweetness, offering bright, contrasting textures.

Make It Your Own

Swap the chicken thighs for boneless skinless chicken breasts if you prefer leaner meat, though cook times will be slightly shorter to avoid drying out.
Add a scatter of toasted sesame seeds at the end for nutty contrast, they add a satisfying crunch and visual contrast.
Boost the heat with an extra 1/4 to 1/2 teaspoon of chili flakes or a drizzle of chili oil when serving, for a more assertive finish.
Stir in a teaspoon of grated fresh ginger with the garlic for an aromatic lift that pairs beautifully with honey and soy.
For a smokier edge, finish under a hot broiler for a minute to caramelize the sauce further, watching closely so it does not burn.
If you enjoy crisp cured notes, consider serving alongside slices of turkey bacon, pan crisped and crumbled, to add a savory, smoky accent that keeps things leaner than traditional bacon.
Turn this into a bowl by piling rice, steamed greens, and sliced avocado, then drizzling the honey garlic sauce over everything for a balanced meal in a bowl.

These variations let you tailor sweetness, heat, and texture according to what you like and what’s in the pantry.

Pro Tips for Best Results

Use a hot pan to sear, you want a quick caramelization so the chicken develops color and texture, not a long slow cook that steams the meat.
Do not crowd the pan, leave space between pieces, this encourages browning rather than steaming.
Reduce the sauce to a glossy syrup, spoon it over the chicken often, which helps coat and intensify flavors.
Keep the heat moderate when garlic is in the pan, burnt garlic tastes bitter, so lower the temperature once you add it.
Aim for an internal temperature of 74 C 165 F for safe, juicy chicken, check with an instant-read thermometer.
Let the chicken rest a few minutes after cooking so juices redistribute, the texture will be juicier and easier to slice.

Honey Garlic Chicken Thighs Recipe FAQs

• Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts if you prefer leaner meat. Reduce the searing time slightly and watch the internal temperature closely, because breasts will cook faster and can dry out if overcooked.

• How do I thicken the sauce if it is too thin?
Simmer the sauce a little longer, spooning it over the chicken until it reduces and becomes syrupy, the honey and cornflour will help it thicken. If you need a quick fix, mix a small extra pinch of cornflour with cold water and stir it in, simmering briefly to activate the starch.

• Is there a substitute for cornflour?
You can use plain all purpose flour, though you may need a little more and it will produce a slightly different texture, less crisp but still workable. Arrowroot can also be used in equal amounts for a glossy finish, but it thickens at a lower temperature so watch carefully.

• How spicy is the dish, and can I make it milder?
The recipe uses a modest amount of chili flakes for a gentle heat, but you can omit them entirely for a mild, family friendly version. If you prefer more warmth, add extra chili flakes or a squirt of sriracha to the sauce.

• Can I prepare this ahead for a dinner party?
Yes, you can sear the chicken and make the sauce ahead, storing them separately in the fridge for up to two days. When guests arrive, combine and simmer the sauce with the chicken briefly to reheat and glaze, then finish with fresh parsley for brightness.

• What is the best way to get the chicken extra crispy?
Make sure the chicken is patted dry before coating, use a hot pan and do not overcrowd it, and allow time for browning undisturbed. The cornflour coating helps create a crisp surface, and a final quick increase in heat can caramelize the edges beautifully.

Final Thoughts

This Honey Garlic Chicken Thighs Recipe is a perfect weeknight hero, delivering glossy, garlicky-sweet comfort with minimal fuss. It balances texture and flavor so every bite is both familiar and exciting, whether plated simply over boiled rice or dressed up with roasted vegetables. I hope you try it soon, and enjoy the warm, sticky magic it brings to your table.