Honey Garlic Crispy Chicken
Crispy pan fried chicken thighs coated in a sweet and savory honey garlic sauce for an easy homemade dinner packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Ingredients
4 boneless chicken thighs, skin on (about 1–1.2 lb / 500 g)
1.5 tbsp soy sauce
1 tbsp oyster sauce
1 tsp garlic powder
1/4 tsp salt
Black pepper, to taste
1/4 cup cornstarch (for coating)
1/4 cup oil (for pan frying)
2 tbsp butter
1 bulb garlic, finely minced
1 tbsp soy sauce
1 tbsp honey
Dried parsley, for garnish (optional)
Instructions
Step 1
Debone the chicken thighs if needed, keeping the skin on. Wash and pat them completely dry with paper towels.
Step 2
For even cooking, lightly score the meat side of the chicken a few times. Flip over and gently pound with the back of a knife or meat mallet to flatten slightly.
Step 3
In a bowl, combine the soy sauce, oyster sauce, garlic powder, salt, and black pepper. Add the chicken thighs and marinate for at least 15 minutes.
Step 4
Lightly coat each chicken thigh with cornstarch, shaking off any excess.
Step 5
Heat the oil in a large skillet over low-medium heat. Place the chicken skin side down and pan fry for 4–5 minutes per side until golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
Step 6
Remove the chicken from the pan and pour out excess oil. Melt the butter over low heat, then add the minced garlic and sauté until fragrant.
Step 7
Stir in the honey and soy sauce. Simmer for 1–2 minutes until the sauce slightly thickens.
Step 8
Return the chicken to the skillet and coat both sides evenly in the honey garlic sauce.
Step 9
Garnish with dried parsley if desired and serve immediately.
Notes
Patting the chicken dry helps achieve extra crispy skin.
Use low to medium heat to avoid burning the garlic and to render the chicken fat slowly.
Serve with steamed rice, noodles, or roasted vegetables.
Add chili flakes or sriracha for a spicy version.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or air fryer.
Find it online: https://allrecipesmade.com/honey-garlic-crispy-chicken/
