Description
A deliciously easy recipe for crispy chicken thighs coated in a sweet honey garlic glaze.
Ingredients
Scale
- 4 boneless chicken thighs, skin on (about 1 to 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 (for glaze)
- 1 tbsp honey
- Dried parsley for garnish (optional)
Instructions
- Debone the chicken thighs if needed but keep the skin on. Wash and pat them dry with paper towels.
- Optional: To help the chicken cook more evenly and stay flat when pan frying, lightly score the meat side a few times. Then flip it over and gently pound with the back of your knife.
- Combine soy sauce, oyster sauce, garlic powder, salt, and black pepper in a bowl. Marinate the chicken thighs for at least 15 minutes while you prep the other ingredients.
- Coat each chicken thigh with cornstarch, shaking off the excess.
- Add the oil to a large pan over low-medium heat and place the chicken skin side down. Pan fry for about 4 to 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 you like.
Notes
Avoid overcrowding the pan for perfect crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 100mg
Keywords: chicken, honey garlic, crispy chicken, easy recipe, dinner