Honey Garlic Chicken

This honey garlic chicken recipe transforms regular chicken into crispy, golden thighs that are glazed in a sticky soy, honey, and garlic sauce. This easy Asian-inspired dish is one you’ll want to keep in the rotation!

Why this recipe works

You’re in for a treat if you’ve never tried honey garlic chicken. The sticky sweet and savory sauce elevates juicy chicken thighs in a way you didn’t realize it needed. You’ll probably want to use the homemade honey garlic sauce for other things like meatballs, chicken wings, and even for glazing over shrimp once you try it.

This honey garlic chicken is really easy to throw together. We begin by dredging the chicken and frying it in a skillet until browned. Toss the thighs with the sauce, then bake it together in the oven. Though this recipe requires a little more time, it’s worth the wait once it’s out of the oven and in your mouth!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – We suggest trimming off the excess skin flaps (if any) because they can produce a lot of excess fat and you won’t be eating them anyway. If desired, you can use chicken breasts or tenderloins in place of the chicken thighs.

How to Make Honey Garlic Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F.
2. Trim off any excess flaps of skin from the thighs.
3. Place flour on a plate and dredge the chicken thighs.
4. In a large heavy-bottomed skillet heat the vegetable oil over medium-high heat until shimmering.
5. Place chicken thighs, skin side down, into the hot oil. Cook for 4-5 minutes, enough to crisp and brown the skin.
6. Meanwhile, combine all sauce ingredients, except for the cornstarch and water, in a saucepan over medium heat. Whisk occasionally, cook until heated through.
7. Make a slurry from the cornstarch and water and add it to the sauce ingredients. Whisk it in, allow to thicken slightly then turn off the heat.
8. Turn thighs over and cook an additional 3 minutes.
9. Remove chicken from the skillet and drain the oil from the pan. Put chicken back into the skillet.
10. Pour the sauce over the chicken in the skillet.
11. Place skillet in the oven uncovered and bake for 35 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Garnish your honey garlic chicken with chopped parsley, sesame seeds, or sliced green onions. Serve warm with a side of white rice, fried rice, chow mein, or steamed vegetables for a complete meal.

More Related Recipes

• Hunan Chicken
• Orange Chicken
• General Tso Chicken
• Korean Fried Chicken
• Honey Garlic Chicken Wings

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Honey Garlic Chicken

The sticky sweet and savory sauce elevates these juicy chicken thighs in a way you didn't realize it needed!

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Canadian, Chinese

Servings: 6 servings

55 minutes mins

Calories: 563

Author: Amanda Davis

Ingredients

• ▢ 3 pounds skin-on bone-in chicken thighs
• ▢ ⅓ cup all purpose flour
• ▢ ½ cup vegetable oil

Sauce Ingredients

• ▢ ⅓ cup soy sauce
• ▢ 2 Tablespoons white wine vinegar
• ▢ 3 Tablespoons minced garlic
• ▢ 1 Tablespoon brown sugar
• ▢ ½ cup honey
• ▢ 1 Tablespoon garlic salt
• ▢ 1 ½ Tablespoons cornstarch
• ▢ 3 Tablespoons water

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  Saucepan
• ▢
  Whisk

Before You Begin

• You can prepare the sauce before cooking the chicken if you find that easier. We make the sauce while the chicken is browning.
• We suggest trimming off the excess skin flap (if any) on the chicken thighs because they can produce a lot of excess fat and you won’t be eating them anyway.
• If desired, you can use chicken breasts or tenderloins in place of the chicken thighs. Cook to an internal temperature of 165F.
• Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.  

Instructions

• Preheat oven to 375 F.
• Trim off any excess flaps of skin from the thighs.
• Place flour on a plate and dredge the chicken thighs.
• In a large heavy bottomed skillet heat the vegetable oil over medium-high heat until shimmering.
• Place chicken thighs, skin side down, into the hot oil. Cook for 4-5 minutes, enough to crisp and brown the skin.
• Meanwhile, combine all sauce ingredients, except for the cornstarch and water, in a saucepan over medium heat. Whisk occasionally, cook until heated through.
• Make a slurry from the cornstarch and water and add it to the sauce ingredients. Whisk it in, allow to thicken slightly then turn off the heat.
• Turn thighs over and cook an additional 3 minutes.
• Remove chicken from the skillet and drain the oil from the pan. Put chicken back into the skillet.
• Pour the sauce over the chicken in the skillet.
• Place skillet in the oven uncovered and bake for 35 minutes.

Nutrition

Serving: 1serving (1 thigh) | Calories: 563cal | Carbohydrates: 35g | Protein: 34g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 2035mg | Potassium: 466mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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