Honey Lemon Garlic Chicken
Honey Lemon Garlic Chicken
Ingredients
For the Honey Lemon Garlic Sauce
- 3 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 1/2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon zest, from 1 lemon
- 1 tablespoon paprika
- 1 1/2 teaspoons chili flakes
For Garnish
- 1 teaspoon sesame seeds, toasted, as needed
- 2 green onions, thinly sliced, as needed
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Evenly coat the seasoned chicken thighs with cornstarch, ensuring they are fully dusted.
⏱️ 5 min
- 2
Heat a large skillet or frying pan over medium-high heat. Add a tablespoon of cooking oil (such as vegetable or canola oil) if your pan is not non-stick. Once hot, add the chicken thighs to the pan. Cook for 6 to 8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a plate.
⏱️ 15 min
- 3
While the chicken is cooking, prepare the sauce ingredients. In a small bowl, whisk together the minced garlic, soy sauce, honey, lemon zest, paprika, and chili flakes. Set aside.
⏱️ 3 min
- 4
In the same skillet (no need to clean it), reduce the heat to medium. Add the unsalted butter and let it melt completely. Pour in the prepared sauce mixture. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 5
Continue to simmer the sauce, stirring frequently, for 3 to 5 minutes, or until it has thickened and become sticky. It should coat the back of a spoon.
⏱️ 4 min
- 6
Return the cooked chicken thighs to the skillet with the thickened sauce. Toss the chicken gently to ensure each piece is thoroughly coated in the honey lemon garlic sauce.
⏱️ 1 min
- 7
Serve the Honey Lemon Garlic Chicken immediately. Garnish with toasted sesame seeds and thinly sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Garlic Chicken
For the Honey Lemon Garlic Sauce
- 3 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 1/2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon zest, from 1 lemon
- 1 tablespoon paprika
- 1 1/2 teaspoons chili flakes
For Garnish
- 1 teaspoon sesame seeds, toasted, as needed
- 2 green onions, thinly sliced, as needed
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Evenly coat the seasoned chicken thighs with cornstarch, ensuring they are fully dusted.
⏱️ 5 min - 2
Heat a large skillet or frying pan over medium-high heat. Add a tablespoon of cooking oil (such as vegetable or canola oil) if your pan is not non-stick. Once hot, add the chicken thighs to the pan. Cook for 6 to 8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a plate.
⏱️ 15 min - 3
While the chicken is cooking, prepare the sauce ingredients. In a small bowl, whisk together the minced garlic, soy sauce, honey, lemon zest, paprika, and chili flakes. Set aside.
⏱️ 3 min - 4
In the same skillet (no need to clean it), reduce the heat to medium. Add the unsalted butter and let it melt completely. Pour in the prepared sauce mixture. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 2 min - 5
Continue to simmer the sauce, stirring frequently, for 3 to 5 minutes, or until it has thickened and become sticky. It should coat the back of a spoon.
⏱️ 4 min - 6
Return the cooked chicken thighs to the skillet with the thickened sauce. Toss the chicken gently to ensure each piece is thoroughly coated in the honey lemon garlic sauce.
⏱️ 1 min - 7
Serve the Honey Lemon Garlic Chicken immediately. Garnish with toasted sesame seeds and thinly sliced green onions.
⏱️ 1 min