Easy 20-Minute Honey Garlic Chicken Recipe

Introduction

This Easy 20-Minute Honey Garlic Chicken is a perfect weeknight dinner that combines juicy chicken thighs with a sweet and savory honey garlic sauce. It’s quick to prepare, flavorful, and sure to become a family favorite.

Ingredients

• 4 skin-on bone-in chicken thighs (or substitute with boneless skinless 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 maple syrup, brown sugar, light corn syrup if allergic to honey)
• 3 tbsp water (cold)
• 1 tablespoon rice vinegar (or white vinegar, apple cider vinegar)
• 1/2 tablespoon regular soy sauce
• 2 tsp sesame oil
• 1 tsp cornstarch (or potato starch, tapioca starch)

Instructions

1. Step 1: Debone the chicken thighs by turning them bone side up. Make small slits around the bone with a sharp paring knife until you can remove it.
2. Step 2: Pat the chicken pieces dry on both sides using a clean paper towel.
3. Step 3: Season both sides of the chicken with salt, black pepper, and garlic powder. Set aside.
4. Step 4: In a small bowl, combine the minced garlic, honey, water, vinegar, soy sauce, sesame oil, and cornstarch. Stir well to make the honey garlic sauce. Set aside.
5. Step 5: Heat vegetable oil in a large pan over medium heat. Place the chicken skin side down and fry until the skin is golden brown, about 4–5 minutes. Flip the chicken and cook for another 2 minutes or until the internal temperature reaches 165°F (74°C) or juices run clear.
6. Step 6: Reduce the heat to low-medium. Pour the honey garlic sauce around the chicken thighs and let it thicken. Flip the chicken so the skin side touches the sauce for 15 seconds to absorb the flavor, then flip back again.
7. Step 7: Garnish the chicken with chopped green onions if desired.
8. Step 8: Transfer the cooked chicken to a cutting board, slice into smaller pieces, and enjoy!

Tips & Variations

• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• Boneless skinless thighs can be used but reduce cooking time to prevent drying out.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Serve over steamed rice or with stir-fried vegetables for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. The sauce may thicken when chilled; add a splash of water when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Watch the cooking time closely and consider lowering the heat to keep them juicy.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with potato starch, tapioca starch, or arrowroot powder to help thicken the sauce.

Easy 20-Minute Honey Garlic Chicken Recipe

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★★★★★

4.5 from 150 reviews

This Easy 20min Honey Garlic Chicken recipe features tender chicken thighs cooked to golden perfection and glazed with a luscious honey garlic sauce. Ready in just 20 minutes, this dish balances sweet, savory, and umami flavors and makes for a quick weeknight dinner that’s both comforting and impressive.

• Author: Sophie
• Prep Time: 7 minutes
• Cook Time: 13 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

Chicken

• 4 skin-on bone-in chicken thighs (or substitute with boneless skinless thighs)
• 2 tsp vegetable oil (or any neutral oil)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 tsp garlic powder

Honey Garlic Sauce

• 5 cloves garlic (minced)
• 1/4 cup honey (or maple syrup/brown sugar/light corn syrup if allergic to honey)
• 3 tbsp cold water
• 1 tablespoon rice vinegar (or white vinegar or apple cider vinegar)
• 1/2 tablespoon regular soy sauce
• 2 tsp sesame oil
• 1 tsp cornstarch (or potato starch/tapioca starch)

Instructions

1. Debone the chicken: Turn the chicken thighs bone side up. Using a sharp paring knife, make small slits around the bone carefully until you can remove it.
2. Dry and season: Pat the chicken pieces dry on both sides with a clean paper towel. Season evenly on both sides with salt, black pepper, and garlic powder. Set aside.
3. Prepare the honey garlic sauce: In a small bowl, combine minced garlic, honey, cold water, rice vinegar, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
4. Heat the pan: Warm the vegetable oil in a large pan over medium heat.
5. Cook chicken skin-side down: Place the chicken thighs skin side down in the pan. Fry until the skin is golden brown and crispy, about 4-5 minutes.
6. Cook the other side: Flip the chicken and continue cooking until the meat is cooked through, roughly 2 minutes, or until an internal temperature of 165°F is reached or juices run clear.
7. Add sauce and thicken: Reduce heat to low-medium. Pour the honey garlic sauce mixture around the chicken in the pan. Let the sauce thicken while coating the chicken.
8. Flip for absorption: Flip the chicken over so the skin side is down for 15 seconds to absorb the sauce, then flip again to finish.
9. Garnish and serve: Garnish with chopped green onions. Transfer the cooked chicken to a cutting board, slice into smaller pieces, and enjoy!

Notes

• You can substitute boneless, skinless chicken thighs if preferred, but cooking times may vary slightly.
• Adjust the sweetness of the sauce by adding more or less honey according to taste.
• Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
• This recipe can be doubled easily for a larger crowd.
• Serve with steamed rice or sautéed vegetables for a complete meal.

Keywords: honey garlic chicken, quick chicken recipe, 20 minute chicken, honey garlic sauce, pan-fried chicken, easy dinner, weeknight meals