Honey Garlic Crispy Chicken
Crispy chicken thighs coated in a sweet and savory honey garlic glaze, perfect for a delicious weeknight dinner or gathering.
Ingredients
Chicken
- 4 pieces boneless chicken thighs (skin on, about 1–1.2 lb / 500 g) Debone if needed, but keep the skin on for crispiness.
Marinade
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp garlic powder
- 1/4 tsp salt
- Black pepper to taste
Coating & Frying
- 1/4 cup cornstarch (for coating)
- 1/4 cup oil (for pan frying) Use a neutral oil with a high smoke point.
Sauce
- 2 tbsp butter
- 1 bulb garlic (finely minced)
- 1 tbsp soy sauce For the sauce.
- 1 tbsp honey Provides sweetness.
Garnish
- Dried parsley (optional for garnish)
Instructions
Preparation
- Debone the chicken thighs if needed, but keep the skin on. Wash and pat them dry with paper towels.
- Optional: Lightly score the meat side a few times to help the chicken cook more evenly. Then flip it over and gently pound with the back of your knife.
- In a bowl, combine soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes.
- Lightly coat each chicken thigh with cornstarch, shaking off the excess.
Cooking
- In a large pan over low-medium heat, add the oil and place the chicken skin side down.
- Pan fry for about 4–5 minutes on each side until golden brown and crispy. The internal temperature should reach at least 165°F (74°C).
- Remove the chicken and set aside. Pour out the excess oil.
- Melt the butter over low heat, then add the minced garlic and cook until fragrant.
- Stir in the honey and soy sauce, and simmer until slightly thickened.
- Return the chicken to the pan, coating both sides in the sauce. Garnish with dried parsley if desired.
Notes
For best results, use high-quality chicken thighs and allow sufficient marinating time. Ensure oil is hot before adding chicken for optimal crispiness.