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 tsp vegetable oil or any neutral oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp garlic powder
- 5 cloves garlic minced
- 1/4 cup honey or light corn syrup
- 3 tbsp water cold
- 1 tbsp rice vinegar or apple cider vinegar / white vinegar
- 1/2 tbsp regular soy sauce or light soy sauce
- 2 tsp sesame oil toasted kind
- 1 tsp 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
Choose fresh chicken thighs: Perform a smell test at the store. If there is any gamey odor, select a fresher pack. Pat dry the chicken: Use paper towels to remove excess moisture so the seasoning adheres better. Use a digital cooking thermometer to ensure the chicken reaches an internal temperature of 165°F. Simmer the sauce over low-medium heat to prevent burning; avoid overcooking.