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Honey Garlic Chicken
By Nicky Corbishley · kitchensanctuary.com
Serves 4
30 min
Pan-fried chicken thighs coated in cornstarch, finished in a honey-garlic glaze with soy and vinegar.
| 8 skinless, boneless chicken thighs | Coat chicken in cornflour, salt & pepper | Fry chicken in oil until golden, 4–5 min per side | Add butter & garlic, stir on medium heat | Add honey-stock-vinegar-soy sauce, simmer 4–5 min | Sprinkle parsley & chilli flakes, serve over rice |
| 2 tbsp cornflour (cornstarch) | |||||
| 1/2 tsp salt | |||||
| 1/2 tsp pepper | |||||
| 2 tbsp vegetable oil | |||||
| 1 tbsp unsalted butter | |||||
| 4 cloves garlic, minced | |||||
| 110 g (1/3 cup) honey | |||||
| 80 ml (1/3 cup) chicken stock | |||||
| 1 tbsp rice vinegar | |||||
| 1 tbsp light soy sauce | |||||
| 1 tbsp finely chopped fresh parsley | |||||
| 1/2 tsp chilli flakes |
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