Honey Garlic Chicken
Indulge in the irresistible flavors of homemade Honey Garlic Chicken, a delightful alternative to your favorite takeout! With succulent pieces of chicken glazed in a sweet and savory blend of honey and garlic, this dish is quick to whip up and sure to impress. Say goodbye to delivery and hello to a mouthwatering meal that’s bursting with flavor and made right in your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 garlic cloves
- 1 green onion
- 1/4 tsp Pepper (1.25 ml)
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 1 lb chicken thighs (454 g)
🫙Pantry Staples(4)
- 2 tsp canola oil (10 ml)
- 2 tbsp cornstarch (30 ml)
- 3 tbsp honey (45 ml)
- 1/2 tbsp sugar (7.5 ml)
🧂Spices & Seasonings(3)
- 1/2 tsp paprika (2.5 ml)
- 1/2 tsp red pepper flakes (2.5 ml)
- 1/4 tsp Salt (1.25 ml)
🍯Sauces & Condiments(1)
- 1 1/2 tbsp low sodium soy sauce (22.5 ml)
📦Other(1)
- 2 tsp sesame seeds (10 ml)
Nutrition (per serving)
Calories
355
Protein
21g
Carbs
25g
Fat
20g
👨🍳 Instructions
- 1
Start with your chicken. Salt, pepper, a little bit of oil, cornstarch. Mix until coated.
- 2
For the sauce, combine soy sauce, honey, red pepper flakes, paprika, water, garlic, and sugar. Whisk together.
- 3
Heat some oil in a pan, add your chicken, and cook until it reaches 165°F and is golden brown.
- 4
In the same pan, add the green onion whites. As the butter melts, add the sauce mixture and cook until it thickens.
💡 Pro Tips
- ✓Coat chicken thighs with cornstarch at a 1:1 ratio by weight (2 tbsp cornstarch per 1 lb chicken) because the starch gelatinizes at 140-150°F, creating a crispy exterior that seals in juices while the sauce clings to the coating.ingredient1:1 ratio (by weight); gelatinization at 140-150°F
- ✓Heat your pan to 350°F before adding oiled chicken so the Maillard reaction begins immediately, developing fond within 90 seconds that will later dissolve into your sauce for deeper flavor.technique350°F; 90 seconds for fond development
- ✓Add the sauce only after chicken reaches 160°F internal temperature, not 165°F, because the residual carryover cooking will reach exactly 165°F in 2-3 minutes while the sauce thickens—preventing overcooking.timing160°F (carryover to 165°F in 2-3 minutes)
- ✓Whisk honey and water together before adding to the hot pan at a 3:2 ratio (3 tbsp honey to 2 tbsp water) because this prevents honey from seizing and ensures the cornstarch slurry will thicken evenly to 60-70% viscosity within 45-60 seconds.technique3:2 ratio; 45-60 seconds thickening time; 60-70% viscosity
- ✓Reduce green onion whites to 1/4-inch pieces and add them at the very end of sauce thickening because their sulfur compounds volatilize rapidly above 180°F, and adding them after thickening (when heat drops) preserves the fresh, oniony bite.timing180°F threshold; add after thickening
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Honey Garlic Chicken
Indulge in the irresistible flavors of homemade Honey Garlic Chicken, a delightful alternative to your favorite takeout! With succulent pieces of chicken glazed in a sweet and savory blend of honey and garlic, this dish is quick to whip up and sure to impress. Say goodbye to delivery and hello to a mouthwatering meal that’s bursting with flavor and made right in your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 garlic cloves
- 1 green onion
- 1/4 tsp Pepper (1.25 ml)
- 2 tbsp water (30 ml)
🥩Meat & Seafood(1)
- 1 lb chicken thighs (454 g)
🫙Pantry Staples(4)
- 2 tsp canola oil (10 ml)
- 2 tbsp cornstarch (30 ml)
- 3 tbsp honey (45 ml)
- 1/2 tbsp sugar (7.5 ml)
🧂Spices & Seasonings(3)
- 1/2 tsp paprika (2.5 ml)
- 1/2 tsp red pepper flakes (2.5 ml)
- 1/4 tsp Salt (1.25 ml)
🍯Sauces & Condiments(1)
- 1 1/2 tbsp low sodium soy sauce (22.5 ml)
📦Other(1)
- 2 tsp sesame seeds (10 ml)
Nutrition (per serving)
Calories
355
Protein
21g
Carbs
25g
Fat
20g
👨🍳 Instructions
- 1
Start with your chicken. Salt, pepper, a little bit of oil, cornstarch. Mix until coated.
- 2
For the sauce, combine soy sauce, honey, red pepper flakes, paprika, water, garlic, and sugar. Whisk together.
- 3
Heat some oil in a pan, add your chicken, and cook until it reaches 165°F and is golden brown.
- 4
In the same pan, add the green onion whites. As the butter melts, add the sauce mixture and cook until it thickens.
💡 Pro Tips
- ✓Coat chicken thighs with cornstarch at a 1:1 ratio by weight (2 tbsp cornstarch per 1 lb chicken) because the starch gelatinizes at 140-150°F, creating a crispy exterior that seals in juices while the sauce clings to the coating.ingredient1:1 ratio (by weight); gelatinization at 140-150°F
- ✓Heat your pan to 350°F before adding oiled chicken so the Maillard reaction begins immediately, developing fond within 90 seconds that will later dissolve into your sauce for deeper flavor.technique350°F; 90 seconds for fond development
- ✓Add the sauce only after chicken reaches 160°F internal temperature, not 165°F, because the residual carryover cooking will reach exactly 165°F in 2-3 minutes while the sauce thickens—preventing overcooking.timing160°F (carryover to 165°F in 2-3 minutes)
- ✓Whisk honey and water together before adding to the hot pan at a 3:2 ratio (3 tbsp honey to 2 tbsp water) because this prevents honey from seizing and ensures the cornstarch slurry will thicken evenly to 60-70% viscosity within 45-60 seconds.technique3:2 ratio; 45-60 seconds thickening time; 60-70% viscosity
- ✓Reduce green onion whites to 1/4-inch pieces and add them at the very end of sauce thickening because their sulfur compounds volatilize rapidly above 180°F, and adding them after thickening (when heat drops) preserves the fresh, oniony bite.timing180°F threshold; add after thickening