Honey Garlic Chicken
Honey Garlic Chicken
Ingredients
For the Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 4 garlic, cloves, crushed
- 1/2 teaspoon pepper flakes
- 1 tablespoon water
- 1 tablespoon butter
For the Chicken
- 2 chicken thighs, boneless, skinless, cut into 1 inch chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons corn starch, up to 3 tablespoons if needed
- 1 1/2 cups vegetable oil, for frying, approximately
Instructions
- 1
In a medium bowl, combine the honey, soy sauce, mirin, crushed garlic, pepper flakes, and 1 tablespoon of water. Whisk until all ingredients are well combined. Set the sauce aside.
⏱️ 3 min
- 2
Place the 1-inch chicken thigh chunks into a separate bowl. Season the chicken generously with salt and black pepper. Add 1 tablespoon of vegetable oil and 2 to 3 tablespoons of corn starch. Mix thoroughly until each piece of chicken is fully coated with the corn starch.
⏱️ 5 min
- 3
Heat approximately 1 1/2 cups of vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (or a piece of chicken sizzles immediately when added). Carefully add the coated chicken chunks to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry the chicken in batches.
⏱️ 2 min•🌡️ 350
- 4
Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F. Remove the cooked chicken from the pan and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 8 min
- 5
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon of oil and any browned bits (fond) in the pan. Reduce the heat to medium. Add 1 tablespoon of butter to the pan. Once the butter is melted and bubbling, pour in the reserved honey garlic sauce. Scrape the bottom of the pan with a wooden spoon to incorporate any fond into the sauce.
⏱️ 3 min
- 6
Bring the sauce to a gentle simmer, stirring occasionally, until it thickens and becomes bubbly, about 2-3 minutes.
⏱️ 3 min
- 7
Return the fried chicken to the pan with the thickened sauce. Toss the chicken to ensure every piece is thoroughly coated with the honey garlic sauce. Serve immediately, perhaps over rice and garnished with chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken
For the Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 4 garlic, cloves, crushed
- 1/2 teaspoon pepper flakes
- 1 tablespoon water
- 1 tablespoon butter
For the Chicken
- 2 chicken thighs, boneless, skinless, cut into 1 inch chunks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
- 2 tablespoons corn starch, up to 3 tablespoons if needed
- 1 1/2 cups vegetable oil, for frying, approximately
Instructions
- 1
In a medium bowl, combine the honey, soy sauce, mirin, crushed garlic, pepper flakes, and 1 tablespoon of water. Whisk until all ingredients are well combined. Set the sauce aside.
⏱️ 3 min - 2
Place the 1-inch chicken thigh chunks into a separate bowl. Season the chicken generously with salt and black pepper. Add 1 tablespoon of vegetable oil and 2 to 3 tablespoons of corn starch. Mix thoroughly until each piece of chicken is fully coated with the corn starch.
⏱️ 5 min - 3
Heat approximately 1 1/2 cups of vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (or a piece of chicken sizzles immediately when added). Carefully add the coated chicken chunks to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry the chicken in batches.
⏱️ 2 min•🌡️ 350 - 4
Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F. Remove the cooked chicken from the pan and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 8 min - 5
Carefully pour out most of the oil from the skillet, leaving about 1 tablespoon of oil and any browned bits (fond) in the pan. Reduce the heat to medium. Add 1 tablespoon of butter to the pan. Once the butter is melted and bubbling, pour in the reserved honey garlic sauce. Scrape the bottom of the pan with a wooden spoon to incorporate any fond into the sauce.
⏱️ 3 min - 6
Bring the sauce to a gentle simmer, stirring occasionally, until it thickens and becomes bubbly, about 2-3 minutes.
⏱️ 3 min - 7
Return the fried chicken to the pan with the thickened sauce. Toss the chicken to ensure every piece is thoroughly coated with the honey garlic sauce. Serve immediately, perhaps over rice and garnished with chopped green onions.
⏱️ 2 min