Dinner

Honey Garlic Chicken Thighs Recipe

ByRafael Mansero April 10, 2026April 10, 2026

Introduction

This honey garlic chicken recipe is a perfect balance of sweet and savory flavors, delivering tender and juicy chicken thighs coated in a glossy, flavorful sauce. It’s a simple, quick dish ideal for weeknight dinners that pairs beautifully with boiled rice.

A white bowl filled with a base layer of fluffy white rice, topped with several pieces of golden-brown fried chicken coated in a shiny orange glaze sauce. The chicken pieces are sprinkled with chopped green herbs and small bits of red chili flakes, adding color contrast to the warm tones of the chicken. The dish rests on a white marbled surface, with a metal spoon nearby holding some extra sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken thighs (skinless and boneless)
2 tbsp cornflour (cornstarch)
1/2 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 tbsp unsalted butter
4 cloves minced garlic
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 chilli flakes
Boiled rice, to serve

Instructions

Step 1: Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss the chicken until it’s fully coated with the cornflour mixture.
Step 2: Heat the vegetable oil in a large frying pan over high heat.
Step 3: Add the chicken thighs and cook on one side until golden brown, about 4 to 5 minutes. Flip the chicken and cook for an additional 2 minutes.
Step 4: Add the butter to the pan and let it melt. Stir in the minced garlic, lowering the heat to medium to prevent burning.
Step 5: In a bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce to make the sauce.
Step 6: Pour the sauce into the pan. Turn the heat back up and bring it to a boil, then reduce to a simmer. Cook for 4 to 5 minutes until the sauce thickens and the chicken is cooked through with no pink inside.
Step 7: Sprinkle the chopped parsley and chilli flakes over the chicken. Serve immediately over boiled rice.

Tips & Variations

For extra crispiness, let the chicken rest for a few minutes after coating with cornflour before frying.
Adjust the amount of chilli flakes to control the heat to your preference.
Try adding a splash of lime juice at the end for a fresh, tangy twist.
Substitute chicken thighs with chicken breasts if preferred, but reduce cooking time to avoid drying out.

Storage

Store any leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to warm evenly. It’s best served fresh but can also be enjoyed as leftovers with rice or in wraps.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with several pieces of golden-brown glazed chicken arranged closely in the center. The chicken has a shiny, sticky orange glaze with visible red chili flakes and small green herb pieces scattered on top. The texture of the chicken looks slightly crispy on the edges with a moist, rich sauce coating. The bowl sits on a white marbled surface with hints of a dark blue cloth and a fork blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs, but be sure to fully thaw them before cooking to ensure even cooking and proper browning.

Is there a substitute for rice vinegar?

If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar in the same amount. They will slightly alter the flavor but still work well in the sauce.