30-Minute Honey Garlic Chicken
Juicy chicken thighs pan-fried until crispy and tossed in a sweet and garlicky sauce. Ready in 30 minutes, this high-protein, flavorful dinner is perfect served over rice or with your favorite sides.
Equipment
- 1 large nonstick skillet (12-inch)
- 1 large resealable plastic bag
- 1 plate (for resting chicken)
- 1 rubber spatula or wooden spoon
- 1 slotted spoon or tongs
- Measuring Cups and Spoons
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- Salt to taste
- Freshly ground black pepper to taste
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp sesame oil
- ¼ cup cornstarch
- 2 –3 tbsp vegetable oil for frying
- ½ cup honey
- ¼ cup sweet chili sauce Mae Ploy recommended
- ¼ cup soy sauce
- 10 garlic cloves chopped (not minced)
- Hibachi-style rice sesame seeds, and chopped scallions, for serving
Instructions
- Season and Marinate the Chicken: Start by placing the bite-sized chicken thighs into a large resealable plastic bag. Sprinkle in salt and freshly ground black pepper according to your taste. Add garlic powder, onion powder, smoked paprika, and sesame oil. Seal the bag securely, then shake and massage the chicken through the bag to ensure each piece is evenly coated in the seasoning. Once combined, place the bag in the refrigerator and allow the chicken to marinate for at least 1 hour. For more depth of flavor, marinate it for up to 24 hours. This step allows the spices to infuse the chicken, giving it rich, aromatic flavor before cooking.
- Coat Chicken with Cornstarch: When ready to cook, remove the chicken from the refrigerator. Sprinkle cornstarch evenly over the marinated chicken. Seal the bag again and shake gently, or use your hands in a bowl, until each piece is lightly coated with a thin, even layer of cornstarch. This coating is essential for creating a crisp, golden crust during frying. After coating, let the chicken rest at room temperature for about 20 minutes. This step ensures that the chicken cooks evenly and browns beautifully when it hits the hot skillet.
- Heat the Skillet and Oil: Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat until shimmering but not smoking. To test if the oil is hot enough, drop a tiny piece of chicken or a pinch of cornstarch into the pan—if it sizzles immediately, the oil is ready. Properly heated oil is key to achieving a crunchy exterior without overcooking the inside.
- Brown the Chicken in Batches: Working in small batches to avoid overcrowding, add a few pieces of chicken to the hot skillet. Cook for 3–4 minutes without moving them, letting a golden crust form. Flip each piece and cook for another 2–3 minutes on the other side. Once browned and crisp, transfer the chicken to a plate using a slotted spoon or tongs. Repeat this process with the remaining chicken, adding a tablespoon of oil between batches if necessary. Browning in batches ensures even cooking and prevents the chicken from steaming instead of frying.
- Prepare the Honey Garlic Sauce: After all the chicken is browned and back in the skillet, reduce the heat to medium. Pour in the honey, sweet chili sauce, and soy sauce. Add the chopped garlic. Using a rubber spatula or wooden spoon, stir carefully to combine all ingredients into a smooth, glossy sauce. Allow the mixture to come to a gentle simmer. Stir occasionally to prevent the garlic from sticking or burning. This step allows the sauce to thicken slightly and for the flavors to meld, creating a perfect balance of sweet, savory, and garlicky notes.
- Combine Chicken and Sauce: Gently toss the browned chicken in the sauce, ensuring each piece is evenly coated. Allow the chicken to simmer in the sauce for 4–5 minutes, stirring occasionally. The sauce should cling to the chicken, giving it a shiny, sticky glaze without pooling excessively at the bottom. Simmering briefly also helps the chicken absorb the sauce’s flavors without becoming soggy.
- Garnish and Serve: Once the sauce has thickened and the chicken is coated evenly, remove the skillet from heat. Serve the honey garlic chicken immediately over hibachi-style fried rice, jasmine rice, or your favorite side dish. Garnish with sesame seeds and sliced scallions for added crunch, color, and aroma. This final touch not only makes the dish visually appealing but also enhances its texture and flavor.
- Optional Tips for Extra Crispiness: For an even crispier texture, you can double-dredge the chicken by lightly dipping the cornstarch-coated pieces in water or beaten egg before frying. Avoid overcrowding the skillet and maintain a medium-high heat to prevent steaming. These techniques help the chicken retain its crunch while staying tender inside.
Notes
- Always use boneless, skinless chicken thighs for the best texture and flavor. Thighs stay juicy and tender during frying compared to leaner breast meat.
- Marinating the chicken enhances flavor depth. If you’re short on time, even 30 minutes will help the seasonings penetrate the meat.
- Allow the cornstarch-coated chicken to rest at room temperature before frying. This step ensures even cooking and a crisp, golden crust.
- Fry in batches to avoid overcrowding the skillet; crowded chicken steams instead of browning.
- Chop the garlic rather than mincing to avoid it burning in the sauce. This gives a mild, fragrant garlic flavor without bitterness.
- For meal prep, the chicken can be cooked ahead and stored in the fridge or freezer (see Storage Tips below).