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, 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, for the chicken
- 2 tablespoons corn starch, up to 3 tablespoons, as needed
- 1 1/2 cups vegetable oil, for frying, enough to cover the bottom of the pan by 1/2 inch
Instructions
- 1
In a medium bowl, combine the honey, soy sauce, mirin, crushed garlic, pepper flakes, and water. Whisk until well combined and set aside.
⏱️ 3 min
- 2
Place the 1-inch chicken thigh chunks into a separate bowl. Season generously with salt and black pepper. Add 1 tablespoon of vegetable oil and toss to coat.
⏱️ 2 min
- 3
Sprinkle 2 to 3 tablespoons of corn starch over the seasoned chicken. Toss thoroughly until all chicken pieces are evenly coated. Add more corn starch if needed to ensure full coverage.
⏱️ 3 min
- 4
Heat approximately 1 1/2 cups of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F. The oil should be about 1/2 inch deep. Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry in batches.
⏱️ 3 min•🌡️ 350
- 5
Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F. Use a meat thermometer to verify doneness.
⏱️ 8 min
- 6
Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min
- 7
Carefully drain most of the oil from the skillet, leaving about 1 tablespoon of residual oil and any browned bits (fond). Reduce the heat to medium. Add 1 tablespoon of butter to the skillet and allow it to melt.
⏱️ 2 min
- 8
Pour the reserved honey garlic sauce into the skillet with the melted butter. Bring the sauce to a simmer, scraping up any fond from the bottom of the pan with a wooden spoon or spatula. Cook until the sauce thickens slightly and becomes bubbly, about 2-3 minutes.
⏱️ 3 min
- 9
Return the drained fried chicken to the skillet with the thickened sauce. Toss the chicken until it is thoroughly coated in the honey garlic glaze.
⏱️ 1 min
- 10
Serve immediately, optionally over white rice and garnished with chopped green onions.
⏱️ 1 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, 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, for the chicken
- 2 tablespoons corn starch, up to 3 tablespoons, as needed
- 1 1/2 cups vegetable oil, for frying, enough to cover the bottom of the pan by 1/2 inch
Instructions
- 1
In a medium bowl, combine the honey, soy sauce, mirin, crushed garlic, pepper flakes, and water. Whisk until well combined and set aside.
⏱️ 3 min - 2
Place the 1-inch chicken thigh chunks into a separate bowl. Season generously with salt and black pepper. Add 1 tablespoon of vegetable oil and toss to coat.
⏱️ 2 min - 3
Sprinkle 2 to 3 tablespoons of corn starch over the seasoned chicken. Toss thoroughly until all chicken pieces are evenly coated. Add more corn starch if needed to ensure full coverage.
⏱️ 3 min - 4
Heat approximately 1 1/2 cups of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F. The oil should be about 1/2 inch deep. Carefully add the coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry in batches.
⏱️ 3 min•🌡️ 350 - 5
Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F. Use a meat thermometer to verify doneness.
⏱️ 8 min - 6
Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min - 7
Carefully drain most of the oil from the skillet, leaving about 1 tablespoon of residual oil and any browned bits (fond). Reduce the heat to medium. Add 1 tablespoon of butter to the skillet and allow it to melt.
⏱️ 2 min - 8
Pour the reserved honey garlic sauce into the skillet with the melted butter. Bring the sauce to a simmer, scraping up any fond from the bottom of the pan with a wooden spoon or spatula. Cook until the sauce thickens slightly and becomes bubbly, about 2-3 minutes.
⏱️ 3 min - 9
Return the drained fried chicken to the skillet with the thickened sauce. Toss the chicken until it is thoroughly coated in the honey garlic glaze.
⏱️ 1 min - 10
Serve immediately, optionally over white rice and garnished with chopped green onions.
⏱️ 1 min