30-Minute Crispy Honey Garlic Chicken
30-Minute Crispy Honey Garlic Chicken
Ingredients
For the Chicken & Marinade
- 4 boneless, skin-on chicken thighs
- 1 bulb garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
For Coating
- 1/2 cup cornstarch
For Pan-Frying
- 1/2 cup vegetable oil, or enough to cover the bottom of the pan
For the Sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons honey
For Serving & Garnish
- 4 cups cooked rice
- 2 tablespoons chives, finely chopped, for garnish
Instructions
- 1
Mince the entire bulb of garlic. Set aside half of the minced garlic for the chicken marinade and the other half for the sauce.
⏱️ 3 min
- 2
Score the skin side of each chicken thigh a few times, being careful not to cut all the way through to the meat.
⏱️ 2 min
- 3
In a bowl, combine the scored chicken thighs with half of the minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sugar, black pepper, and sesame oil. Thoroughly massage the marinade into both sides of the chicken, ensuring it gets into the scored lines.
⏱️ 3 min
- 4
Place the cornstarch in a shallow dish. Dredge each marinated chicken thigh in the cornstarch, ensuring both sides are completely coated. Shake off any excess.
⏱️ 3 min
- 5
Heat 1/2 cup of vegetable oil in a large pan or skillet over medium-high heat. Once the oil is hot (a drop of water should sizzle), carefully place the cornstarch-coated chicken thighs, skin-side down, into the hot oil. Pan-fry for 4 minutes on each side, until they are crispy and golden brown. Remove the cooked chicken from the pan and set aside on a wire rack to drain any excess oil.
⏱️ 8 min
- 6
Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the remaining minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in the soy sauce and honey. Bring the mixture to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens into a glaze.
⏱️ 3 min - 7
Return the pan-fried chicken thighs to the pan with the sauce. Toss and turn the chicken to ensure both sides are thoroughly coated with the honey garlic glaze.
⏱️ 1 min
- 8
Remove the glazed chicken from the pan. On a cutting board, slice each chicken thigh into strips or bite-sized pieces.
⏱️ 1 min
- 9
Serve the sliced honey garlic chicken immediately over a bed of hot cooked rice. Garnish with finely chopped chives, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
30-Minute Crispy Honey Garlic Chicken
For the Chicken & Marinade
- 4 boneless, skin-on chicken thighs
- 1 bulb garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
For Coating
- 1/2 cup cornstarch
For Pan-Frying
- 1/2 cup vegetable oil, or enough to cover the bottom of the pan
For the Sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons honey
For Serving & Garnish
- 4 cups cooked rice
- 2 tablespoons chives, finely chopped, for garnish
Instructions
- 1
Mince the entire bulb of garlic. Set aside half of the minced garlic for the chicken marinade and the other half for the sauce.
⏱️ 3 min - 2
Score the skin side of each chicken thigh a few times, being careful not to cut all the way through to the meat.
⏱️ 2 min - 3
In a bowl, combine the scored chicken thighs with half of the minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sugar, black pepper, and sesame oil. Thoroughly massage the marinade into both sides of the chicken, ensuring it gets into the scored lines.
⏱️ 3 min - 4
Place the cornstarch in a shallow dish. Dredge each marinated chicken thigh in the cornstarch, ensuring both sides are completely coated. Shake off any excess.
⏱️ 3 min - 5
Heat 1/2 cup of vegetable oil in a large pan or skillet over medium-high heat. Once the oil is hot (a drop of water should sizzle), carefully place the cornstarch-coated chicken thighs, skin-side down, into the hot oil. Pan-fry for 4 minutes on each side, until they are crispy and golden brown. Remove the cooked chicken from the pan and set aside on a wire rack to drain any excess oil.
⏱️ 8 min - 6
Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the remaining minced garlic to the pan and sauté for 30 seconds until fragrant. Stir in the soy sauce and honey. Bring the mixture to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens into a glaze.
⏱️ 3 min - 7
Return the pan-fried chicken thighs to the pan with the sauce. Toss and turn the chicken to ensure both sides are thoroughly coated with the honey garlic glaze.
⏱️ 1 min - 8
Remove the glazed chicken from the pan. On a cutting board, slice each chicken thigh into strips or bite-sized pieces.
⏱️ 1 min - 9
Serve the sliced honey garlic chicken immediately over a bed of hot cooked rice. Garnish with finely chopped chives, if desired.
⏱️ 1 min