A classic combination of honey, soy sauce and garlic working together to produce a sticky, sweet sauce to coat golden tender chicken pieces. I love to whip this up to serve over boiled rice for dinner, or as an easy addition to a homemade Chinese banquet. Check out my list further down the post for ideas to include in your homemade Chinese banquet!
How to make it
First we dredge the chicken in cornflour (cornstarch), salt and pepper. Then we fry in oil over a hot pan until golden brown.Add a little butter to the pan (this will enrich the sauce later) along with some minced garlic.Add honey, stock, rice vinegar and light soy sauce to a bowl and stir together. Add to the pan with the chicken and bring to the boil. Let it simmer and reduce until thick and sticky.Top the chicken with chopped parsley and chilli flakes.
I sometimes shy away from using chicken thighs in recipes, as they’re more fiddly and usually require more trimming to remove the fat than chicken breasts. However for this recipe, you can leave some of the fat on, as the chicken is fried over a high heat, so that fat will crisp up nicely. The thigh meat is also more tender than breast meat, and it can handle the short burst of high heat without drying out. Then serve over boiled rice. Mmmmm look at the golden brown crispy chicken…… Check out our Honey Garlic Chicken Web Story!
More Delicious Chicken Recipes:
If you’re looking for more chicken recipes then why not try one of these:
The Honey Garlic Chicken Video
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
