Honey Lemon Garlic Chicken
Honey Lemon Garlic Chicken
Ingredients
For the Chicken
- 3 chicken thighs, boneless, skinless
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons cornstarch, or all-purpose flour, for coating
- 2 tablespoons vegetable oil, for pan-frying
For the Sauce
- 3 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 1/2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon paprika
- 1 1/2 teaspoons chili flakes
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 1 green onions, sliced
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each chicken thigh in cornstarch or all-purpose flour, shaking off any excess.
⏱️ 5 min
- 2
Heat vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the coated chicken thighs to the pan. Cook for 6 to 8 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
⏱️ 15 min
- 3
Remove the cooked chicken from the skillet and set aside on a plate. Reduce the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 3 min
- 4
Stir in the soy sauce, honey, lemon zest, paprika, and chili flakes. Bring the sauce to a gentle simmer, stirring constantly, and cook for 3 to 5 minutes, or until the sauce has thickened and reduced to a sticky consistency.
⏱️ 5 min
- 5
Return the cooked chicken thighs to the skillet with the reduced sauce. Toss the chicken to ensure each piece is thoroughly coated in the honey lemon garlic sauce.
⏱️ 2 min
- 6
Serve the honey lemon garlic chicken immediately. Garnish with toasted sesame seeds and sliced green onions, if desired. For an extra intense flavor, reduce any remaining sauce in the pan until it's very thick, then drizzle over the chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Garlic Chicken
For the Chicken
- 3 chicken thighs, boneless, skinless
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons cornstarch, or all-purpose flour, for coating
- 2 tablespoons vegetable oil, for pan-frying
For the Sauce
- 3 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 1/2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon paprika
- 1 1/2 teaspoons chili flakes
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 1 green onions, sliced
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each chicken thigh in cornstarch or all-purpose flour, shaking off any excess.
⏱️ 5 min - 2
Heat vegetable oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the coated chicken thighs to the pan. Cook for 6 to 8 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
⏱️ 15 min - 3
Remove the cooked chicken from the skillet and set aside on a plate. Reduce the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 3 min - 4
Stir in the soy sauce, honey, lemon zest, paprika, and chili flakes. Bring the sauce to a gentle simmer, stirring constantly, and cook for 3 to 5 minutes, or until the sauce has thickened and reduced to a sticky consistency.
⏱️ 5 min - 5
Return the cooked chicken thighs to the skillet with the reduced sauce. Toss the chicken to ensure each piece is thoroughly coated in the honey lemon garlic sauce.
⏱️ 2 min - 6
Serve the honey lemon garlic chicken immediately. Garnish with toasted sesame seeds and sliced green onions, if desired. For an extra intense flavor, reduce any remaining sauce in the pan until it's very thick, then drizzle over the chicken.
⏱️ 1 min