Pan-fried juicy chicken thighs coated in a sweet, sticky honey garlic sauce. This one-pan, easy honey garlic chicken recipe uses minimal ingredients and is ready in 20 minutes! This is a delicious main that's family-friendly, budget-friendly, and great for busy weeknights. I also share how to air fry the chicken.
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This honey garlic chicken features tender, pan-fried chicken thighs with a delicious sweet and savory garlic sauce! It serves best with steamed rice and vegetables.
This Asian chicken dish is believed to be Australian-Chinese, where Chinese chefs created it for the Australian palate.
It's a popular dish served at Chinese restaurants and beloved by many, including myself!
I've tested this chicken recipe multiple times to get the sauce right and on the third attempt, I nailed it - three times the charm! I hope you enjoy my version of this classic dish.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Skin-on, Bone-in Chicken Thighs: Alternatively, use skinless, boneless chicken thighs and cook until they reach an internal temperature of 160°F using a digital thermometer. Remove from heat and allow the carryover cooking to bring the temperature to 165°F.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid using olive oil or any low-smoke point oil.
- Salt
- Black Pepper
- Garlic Powder: Do not substitute with minced garlic or it will burn in the pan as you sear the chicken.
- Green Onions: This is an optional garnish.
Honey Garlic Sauce
- Fresh Garlic Cloves
- Liquid Honey: Use plain honey and do not use flavored honeys. Alternatively, use golden syrup, light corn syrup, maple syrup, or light brown sugar.
- Cold Water
- Rice Vinegar: I recommend the brands Kikkoman, Mizkan, or Marukan. Alternatively, you can use apple cider vinegar or white vinegar.
- Regular Soy Sauce: I recommend the brands Lee Kum Kee, Pearl River Bridge, Kikkoman, or Yamasa. Alternatively, you can use low-sodium soy sauce or light soy sauce.
- Toasted Sesame Oil: I recommend the brands Kadoya or Maruhon. Or substitute with sesame seeds.
- Cornstarch: Or use potato starch, tapioca starch, or arrowroot starch to thicken the sauce.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.
Variation
- Gluten-free version: Substitute the soy sauce with tamari sauce, coconut aminos, or a gluten-free soy sauce. I recommend the brand Lee Kum Kee.
- Spicy version: Mix in ½ teaspoon red pepper flakes into the honey garlic sauce.
Expert Tips
- Choose fresh chicken thighs: Perform a smell test at the store. If there is any gamey odor, select a fresher pack, as this is the main ingredient.
- Debone carefully: Make small slits around the bone using a sharp paring knife. Avoid using a large knife, which could cut through the skin.
- Pat dry the chicken: Use paper towels to remove excess moisture so the seasoning adheres better and the chicken doesn't steam while cooking.
- Don't skip the water: Adding water to the sauce helps dilute the honey, preventing it from burning.
- Check doneness: Use a digital cooking thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Simmer the sauce carefully: Cook it over low-medium heat until thickened, but avoid overcooking or it can burn. For quicker thickening, remove the chicken from the pan and keep simmering the sauce.
Instructions
Below are step-by-step instructions on how to make honey garlic chicken:
- Debone the chicken thighs by placing them bone-side up on a cutting board. Then locate the bone and make small slits around the bone with a sharp knife until you’re able to easily remove it.
- Pat the chicken thighs dry on both sides with paper towels to remove any excess moisture.
- Season the chicken thighs on both sides with salt, black pepper, and garlic powder. Set aside.
- Make the sauce: In a small bowl, combine the honey garlic sauce ingredients as listed above, until the honey has dissolved, then set aside.
- Brown the chicken: Heat vegetable oil in a large pan on medium heat. Once hot, place the chicken skin-side down and cook until the skin is golden brown, about 4-5 minutes. Flip and cook the other side for 2 minutes, or until the meat is cooked through and reaches an internal temperature of 165°F.
- Add sauce: Reduce to low-medium heat and add the sauce around the chicken thighs, allowing the sauce to thicken. Flip the chicken so it’s skin-side down for 15 seconds, to let the skin absorb some of the sauce, then flip again. Garnish with green onions. Enjoy as is or transfer to a cutting board and slice into smaller pieces.
Storage & Reheating
- Honey garlic chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Honey garlic chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
Pairing Suggestions
Honey garlic chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Spicy Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Beef and Broccoli, Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.
FAQ
Can I make honey garlic chicken in advance?
Honey garlic chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Can I make honey garlic chicken in the air fryer?
Honey garlic chicken can be made in the air fryer. First, evenly spray the air fryer basket with a neutral cooking oil or cooking spray. Then place the seasoned chicken thighs in the basket in a single layer skin-side up. Air fry for 6-9 minutes at 375°F or until they reach an internal temperature of 165°F, without flipping. In a large pan, simmer the sauce until thickened on low-medium heat, add in the cooked chicken thighs to coat evenly.
📖 Recipe
Easy 20-min. Honey Garlic Chicken
Pan-fried juicy chicken thighs coated in a sweet, sticky honey garlic sauce. This one-pan, easy honey garlic chicken recipe uses minimal ingredients and is ready in 20 minutes! This is a delicious main that's family-friendly, budget-friendly, and great for busy weeknights.
Ingredients
- 4 skin-on bone-in chicken thighs
- 2 teaspoon vegetable oil or any neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon garlic powder
Honey Garlic Sauce
- 5 cloves garlic minced
- ¼ cup honey or light corn syrup
- 3 tablespoon water cold
- 1 tablespoon rice vinegar or apple cider vinegar / white vinegar
- ½ tablespoon regular soy sauce or light soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon cornstarch or potato starch / tapioca starch (not shown in recipe video)
Instructions
- Debone the chicken thighs by placing them bone-side up on a cutting board. Then locate the bone and make small slits around the bone with a sharp knife until you’re able to easily remove it.
- Pat the chicken thighs dry on both sides with paper towels to remove any excess moisture.
- Season the chicken thighs on both sides with salt, black pepper, and garlic powder. Set aside.
- In a small bowl, combine the honey garlic sauce ingredients as listed above, until the honey has dissolved, then set aside.
- Heat vegetable oil in a large pan on medium heat. Once hot, place the chicken skin-side down and cook until the skin is golden brown, about 4-5 minutes. Flip and cook the other side for 2 minutes, or until the meat is cooked through and reaches an internal temperature of 165°F.
- Reduce to low-medium heat and add the sauce around the chicken thighs, allowing the sauce to thicken. Flip the chicken so it’s skin-side down for 15 seconds, to let the skin absorb some of the sauce, then flip again.
- Garnish with green onions. Enjoy as is or transfer to a cutting board and slice into smaller pieces.
Notes
Can I make honey garlic chicken in the air fryer?
Honey garlic chicken can be made in the air fryer. First, evenly spray the air fryer basket with a neutral cooking oil or cooking spray. Then place the seasoned chicken thighs in the basket in a single layer skin-side up. Air fry for 6-9 minutes at 375°F or until they reach an internal temperature of 165°F, without flipping. In a large pan, simmer the sauce until thickened on low-medium heat, then add in the cooked chicken thighs to coat evenly.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 340kcal | Carbohydrates: 20g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 506mg | Potassium: 271mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Ivette
It says to thicken the sauce but i dont see cornstach on the recioe
Christie Lai
Hi there, it's in the recipe card if you scroll down to the base of the post under the section Honey Garlic Sauce. It's not featured in the video as I recently updated the recipe to include this ingredient.
Nina H
Delicious! So glad I found your recipes.
Christie Lai
Thank you so much for making my recipe, Nina! So happy it worked out well for you!
Karen Montambo
What is the cornstarch for? I didn’t see you use it
Christie Lai
Hi there, this recipe has been updated to include cornstarch so it's not included in the initial recipe video.
Makayla Young
This is more of a question will this recipe still work if I debone chicken legs because that's what we buy I'm just trying to find chicken recipes because my best friends mom keeps buying it for us and I don't know what to do with it besides boil it I never really learned to cook chicken 😭
Christie Lai
Hi Makayla, yes that should work too and if you're able to cut the chicken into even sized pieces that would allow for a consistent cooking time. Hope it works out and apologies for the delayed response.
Isaac
Yesterday I prepared it for supper and that receipe is easy (really), accurate and also delicious.
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
chris
love it will cook it again thank u so much 🤗 God bless u more...
Christie Lai
Thank you so much for the kind words and positive review! So glad you enjoyed it!
Tanya
Easy, delicious and perfectly sweet! Thank you!
Christie Lai
So glad you liked it! Thank you so much for making it.
Jd
I've bèn making your honey garlic chicken over & over, the more I make the more I like it,that's hw delicious that recipe of yours is
Quinn Puffer
I think this recipe has good composition but just didn't work out quite right when I made it (I am somewhat of a beginner cook, hence why I am leaving a 5 star as I probably messed up somewhere). I think my stove top runs cold in general, so when I made this I had to give the chicken a little extra time to cook through even though I was using tenderloins which are thinner and then I think the sauce just didn't thicken like it was supposed to. Next time I'm going to try adding the sauce earlier in to let it reduce a little more so that it's thicker. The sauce itself tastes good.
Christie Lai
Thanks so much for leaving a positive review! Yes, I find each stove top can be varying in its heat settings and its different across all brands so I'm glad you gave the chicken extra time to cook so it's cooked through. Also, if there isn't a high enough heat the sauce won't thicken as much. Hope this helps and glad you enjoyed it overall!
Kay
Thank you for this recipe. My family loved it.
Christie Lai
So glad to hear! Thanks so much for making it!
Jd
Just tried cooking your honey garlic chicken & it's so delicious just ate too much I really love ure recipes
Margot
Made this the other night and it was a hit with the family! Thank you.