The #1 Secret to Amazing Honey Garlic Chicken
Discover the simple restaurant secret to amazing Honey Garlic Chicken! This easy recipe uses a simple trick to create a perfectly crispy crust that holds the sticky, glossy sauce. Better than takeout and ready in 30 minutes.
Equipment
- Large Skillet
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 3 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
For the Honey Garlic Sauce
- 2 tbsp butter
- 4 cloves garlic finely minced
- 1/3 cup honey
- 1/4 cup chicken stock
- 1 tbsp rice vinegar
- 2 tbsp light soy sauce
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken thigh pieces with the cornflour, salt, and pepper until every piece is evenly coated in a thin, dry layer.
- Sear the Chicken: Heat vegetable oil in a large skillet over high heat. Once shimmering, add the coated chicken in a single layer (cook in batches if needed). Cook for 4-5 minutes on the first side until deep golden brown, then flip and cook for another 2 minutes.
- Build the Sauce Base: Add the butter to the skillet. Once melted, reduce heat to medium and add the minced garlic. Stir for 30-60 seconds until fragrant. Do not let it burn.
- Make the Glaze: In a small bowl, whisk together the honey, chicken stock, rice vinegar, and soy sauce. Pour this into the skillet. Turn the heat to high and bring to a boil.
- Thicken and Serve: Let the sauce simmer and bubble for 4-5 minutes, stirring to coat the chicken, until it reduces to a thick, glossy glaze. Serve immediately over rice, garnished with fresh parsley.
Notes
Chef's Pro-Tips for Success
- Don't Crowd the Pan: To get a truly crispy crust, the chicken needs space. Cook in two batches if your skillet isn't large enough.
- Use Fresh Garlic: The flavor of freshly minced garlic is essential for a restaurant-quality sauce.
- Control the Heat: Be sure to turn the heat down before adding the garlic to prevent it from burning and becoming bitter.