Honey Garlic Chicken
Indulge in the mouthwatering delight of Honey Garlic Chicken, where succulent chicken thighs meet a luscious glaze of sweet honey and zesty garlic. This dish is a symphony of flavors that caramelize beautifully, leaving you with a tender, sticky treat that's perfect for any dinner table. Whip it up in just a few simple steps, and watch your family come back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- a little bit of corn starch
- some garlic
- garlic paste
- a splash of lemon
🥩Meat & Seafood(1)
- 2 pounds of chicken (907 g)
🫙Pantry Staples(1)
- 2 tablespoons of honey (30 ml)
🧂Spices & Seasonings(2)
- some paprika
- salt and pepper
🍯Sauces & Condiments(1)
- 1 cup soy sauce (240 ml)
👨🍳 Instructions
- 1
Step one, we're doing two pounds of chicken into a bowl, you're gonna hit it with some salt and pepper, some garlic and some paprika and mix it up.
- 2
Cook the chicken on medium to high heat until golden brown, chop it up a little bit smaller and set to the side.
- 3
One cup soy sauce, garlic paste, two tablespoons of honey, a splash of lemon and mix.
- 4
Next we're gonna saute up some of the garlic, throw in your sauce, a little bit of corn starch, throw in your chicken and mix together.
- 5
Finally, I made a high-protein cheese sauce, combine it with your rice and enjoy.
💡 Pro Tips
- ✓Sear the chicken in a wide, uncrowded pan over medium-high heat (375-400°F) so the surface moisture flashes off instead of steaming, which is essential for a true Maillard browning reaction rather than gray, boiled-looking meat.technique375-400°F
- ✓Cut the 1 cup of soy sauce with water or low-sodium soy at roughly a 1:1 ratio before reducing, since straight full-sodium soy sauce concentrates as it simmers and can push the sauce past palatable saltiness by the time it thickens.ingredient1:1 dilution ratio
- ✓Make a cornstarch slurry (1 tablespoon cornstarch to 2 tablespoons cold water) before adding it to the hot sauce, because adding dry starch directly causes clumping as the outer granules gelatinize instantly while the interior stays raw.technique1:2 cornstarch to water ratio
- ✓Add the honey during the last 2-3 minutes of simmering rather than at the start, since honey's fructose caramelizes and can scorch or turn bitter if exposed to high heat for too long.timing2-3 minutes
- ✓Bloom the minced garlic in the pan over medium-low heat for 30-45 seconds before adding the sauce, since garlic's allicin compounds burn above 300°F and turn acrid, ruining the dish's aromatic base.technique30-45 seconds, below 300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Honey Garlic Chicken
Indulge in the mouthwatering delight of Honey Garlic Chicken, where succulent chicken thighs meet a luscious glaze of sweet honey and zesty garlic. This dish is a symphony of flavors that caramelize beautifully, leaving you with a tender, sticky treat that's perfect for any dinner table. Whip it up in just a few simple steps, and watch your family come back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- a little bit of corn starch
- some garlic
- garlic paste
- a splash of lemon
🥩Meat & Seafood(1)
- 2 pounds of chicken (907 g)
🫙Pantry Staples(1)
- 2 tablespoons of honey (30 ml)
🧂Spices & Seasonings(2)
- some paprika
- salt and pepper
🍯Sauces & Condiments(1)
- 1 cup soy sauce (240 ml)
👨🍳 Instructions
- 1
Step one, we're doing two pounds of chicken into a bowl, you're gonna hit it with some salt and pepper, some garlic and some paprika and mix it up.
- 2
Cook the chicken on medium to high heat until golden brown, chop it up a little bit smaller and set to the side.
- 3
One cup soy sauce, garlic paste, two tablespoons of honey, a splash of lemon and mix.
- 4
Next we're gonna saute up some of the garlic, throw in your sauce, a little bit of corn starch, throw in your chicken and mix together.
- 5
Finally, I made a high-protein cheese sauce, combine it with your rice and enjoy.
💡 Pro Tips
- ✓Sear the chicken in a wide, uncrowded pan over medium-high heat (375-400°F) so the surface moisture flashes off instead of steaming, which is essential for a true Maillard browning reaction rather than gray, boiled-looking meat.technique375-400°F
- ✓Cut the 1 cup of soy sauce with water or low-sodium soy at roughly a 1:1 ratio before reducing, since straight full-sodium soy sauce concentrates as it simmers and can push the sauce past palatable saltiness by the time it thickens.ingredient1:1 dilution ratio
- ✓Make a cornstarch slurry (1 tablespoon cornstarch to 2 tablespoons cold water) before adding it to the hot sauce, because adding dry starch directly causes clumping as the outer granules gelatinize instantly while the interior stays raw.technique1:2 cornstarch to water ratio
- ✓Add the honey during the last 2-3 minutes of simmering rather than at the start, since honey's fructose caramelizes and can scorch or turn bitter if exposed to high heat for too long.timing2-3 minutes
- ✓Bloom the minced garlic in the pan over medium-low heat for 30-45 seconds before adding the sauce, since garlic's allicin compounds burn above 300°F and turn acrid, ruining the dish's aromatic base.technique30-45 seconds, below 300°F