Honey Lemon Garlic Chicken
Honey Lemon Garlic Chicken
Ingredients
For the Chicken
- 4 boneless, skin-on chicken thighs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Honey Lemon Garlic Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1/4 cup honey
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon paprika
- 1 teaspoon lemon zest, from 1 large lemon
- 2 tablespoons lemon juice, from 1 large lemon
- 1/4 teaspoon black pepper, freshly ground
For Serving and Garnish
- 4 cups hot steamed rice
- 2 tablespoons fresh chives, chopped, or scallions
- 1 tablespoon sesame seeds
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min
- 2
Place the cornstarch in a shallow dish. Lightly coat each seasoned chicken thigh evenly with cornstarch, shaking off any excess.
⏱️ 3 min
- 3
Heat vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the cornstarch-coated chicken thighs, skin-side down, into the pan. Cook for 5-7 minutes, or until the skin is golden brown and crispy.
⏱️ 7 min
- 4
Flip the chicken thighs and continue to cook for another 6-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min
- 5
In the same skillet (no need to clean it), reduce the heat to medium. Add the unsalted butter and allow it to melt.
⏱️ 1 min
- 6
Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant. Stir in the soy sauce, mirin, honey, red pepper flakes, paprika, lemon zest, lemon juice, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Cook the sauce, stirring constantly, for 2-3 minutes, or until it thickens to a desired consistency that coats the back of a spoon.
⏱️ 3 min
- 8
Return the cooked chicken thighs to the pan with the thickened sauce. Turn the chicken to coat both sides thoroughly with the sauce. Continue to cook for 1-2 minutes, basting the chicken, until it is well-glazed.
⏱️ 2 min
- 9
Serve the Honey Lemon Garlic Chicken immediately with hot steamed rice. Garnish with chopped chives or scallions and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Garlic Chicken
For the Chicken
- 4 boneless, skin-on chicken thighs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Honey Lemon Garlic Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1/4 cup honey
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon paprika
- 1 teaspoon lemon zest, from 1 large lemon
- 2 tablespoons lemon juice, from 1 large lemon
- 1/4 teaspoon black pepper, freshly ground
For Serving and Garnish
- 4 cups hot steamed rice
- 2 tablespoons fresh chives, chopped, or scallions
- 1 tablespoon sesame seeds
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min - 2
Place the cornstarch in a shallow dish. Lightly coat each seasoned chicken thigh evenly with cornstarch, shaking off any excess.
⏱️ 3 min - 3
Heat vegetable oil in a large skillet or frying pan over medium-high heat. Once hot, carefully place the cornstarch-coated chicken thighs, skin-side down, into the pan. Cook for 5-7 minutes, or until the skin is golden brown and crispy.
⏱️ 7 min - 4
Flip the chicken thighs and continue to cook for another 6-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
⏱️ 8 min - 5
In the same skillet (no need to clean it), reduce the heat to medium. Add the unsalted butter and allow it to melt.
⏱️ 1 min - 6
Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant. Stir in the soy sauce, mirin, honey, red pepper flakes, paprika, lemon zest, lemon juice, and black pepper. Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Cook the sauce, stirring constantly, for 2-3 minutes, or until it thickens to a desired consistency that coats the back of a spoon.
⏱️ 3 min - 8
Return the cooked chicken thighs to the pan with the thickened sauce. Turn the chicken to coat both sides thoroughly with the sauce. Continue to cook for 1-2 minutes, basting the chicken, until it is well-glazed.
⏱️ 2 min - 9
Serve the Honey Lemon Garlic Chicken immediately with hot steamed rice. Garnish with chopped chives or scallions and a sprinkle of sesame seeds.
⏱️ 1 min