Honey Garlic Chicken (Sticky, Tender + Ready in 20 Minutes)
This Honey Garlic Chicken is one of those quick dinners that tastes like takeout—but it’s made with simple pantry ingredients in just 20 minutes. Boneless chicken thighs are lightly coated in cornstarch, pan-seared until golden, then tossed in a sweet, garlicky soy-honey sauce that becomes glossy and sticky as it simmers.
Ingredients
Chicken
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8 boneless skinless chicken thighs
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2 tbsp cornflour (cornstarch)
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½ tsp salt
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½ tsp black pepper
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2 tbsp vegetable oil
Honey Garlic Sauce
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1 tbsp unsalted butter
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4 cloves garlic, minced
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110 g (1/3 cup) honey
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80 ml (1/3 cup) chicken stock
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1 tbsp rice vinegar
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1 tbsp light soy sauce
To Serve (Optional but Recommended)
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1 tbsp fresh parsley, finely chopped
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½ tsp chilli flakes
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boiled rice
Instructions
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Coat the chicken:
Place chicken thighs in a bowl. Add cornstarch, salt, and pepper. Toss until fully coated. -
Sear the chicken:
Heat oil in a large frying pan over high heat.
Add chicken and cook 4–5 minutes on one side until golden. Flip and cook 2 minutes more. -
Add butter + garlic:
Add butter to the pan. Once melted, add minced garlic and stir.
Reduce heat to medium so the garlic doesn’t burn. -
Make the sauce:
In a bowl, stir together honey, chicken stock, rice vinegar, and soy sauce. -
Simmer until sticky:
Pour sauce into the pan. Turn heat up slightly and bring to a gentle boil.
Simmer 4–5 minutes, stirring often, until the sauce thickens and coats the chicken. -
Serve:
Sprinkle with parsley and chilli flakes. Serve hot over rice.
Notes
✅ Cornstarch = crisp + sticky coating: helps the sauce cling beautifully to the chicken.
✅ Don’t overcrowd the pan—sear in batches if needed.
✅ Keep garlic on medium heat so it stays fragrant and doesn’t turn bitter.
✅ Want it thicker? Simmer 1–2 extra minutes.
✅ Want it saucier? Add a splash more stock (2–3 tbsp).