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Easy 20-Minute Honey Garlic Chicken

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.
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Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 340 kcal

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 for the best flavor. Pat the chicken dry for optimal browning. Use a probe thermometer for accurate cooking temperature. Simmer the sauce carefully to avoid burning it.