Honey Garlic Chicken Thai
Honey Garlic Chicken Thai is a delicious, juicy and easy chicken dish that combines the sweetness of honey, the aroma of garlic and the salty taste of soy sauce. Its thick and bright sauce gives the chicken a unique sweet and salty taste. This recipe is perfect for busy days, family dinners or guests and can be prepared in about 30 to 40 minutes.
Why you will love this Honey Garlic Chicken Thai recipe?
There are several reasons to love this recipe:
• It is easy to make.
• Most of the ingredients are already at home.
• The chicken turns out tender, juicy and flavorful.
• The honey garlic sauce is the perfect combination of sweet and salty flavors.
• It can be a quick dinner for busy days of the week.
• It can be served with rice, noodles or vegetables.
• Both kids and adults can love it.
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How does Honey Garlic Chicken Thai taste?
Honey Garlic Chicken Thai is sweet, salty, garlicky, and slightly tangy. The honey gives the sauce a natural sweetness, while the soy sauce creates a salty and rich flavor. The garlic makes this dish fragrant, and the vinegar or lemon juice balances the sweetness. After cooking, the sauce becomes thick and sticky, coating every piece of chicken well.
Ingredients You’ll Need
For this recipe, you’ll need the following ingredients:
For the chicken
• 6 boneless, skinless chicken thighs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon cooking oil
For the honey garlic sauce
• ⅓ cup honey
• ¼ cup soy sauce
• 4 to 5 cloves garlic, finely chopped
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon brown sugar, optional
• ½ teaspoon red pepper flakes, optional
• 1 teaspoon cornflour
• 1 tablespoon water
For garnish
• Chopped green onions
• Sesame seeds
If you’re using regular soy sauce, reduce the amount of salt as soy sauce already has enough salt.
Best Chicken Tikka: Boneless or Boneless?
Both types of Tikka can be used in this recipe. Boneless and skinless Tikkas cook quickly and are easy to eat. They are a great choice for a quick dinner on a busy day.
Bone-in and skin-on Tikkas are juicier and more flavorful. Their skin may be crispy after cooking, but they take longer to cook. If you want a quick recipe, use boneless Tikkas, while bone-in and skin-on Tikkas are better for a richer flavor.
Essential Kitchen Tools You’ll Need
No special equipment is required for this recipe. You will need:
• A large frying pan or skillet
• Tongs or spatula
• Small mixing bowl
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Meat thermometer, if available
A heavy-bottomed frying pan helps the chicken cook evenly and get a nice brown surface.
How to Make Honey Garlic Chicken Thais
1. Pat the chicken thighs dry with paper towels.
2. Season both sides of the chicken with salt, pepper, and paprika.
3. Heat the oil in a large frying pan over medium heat.
4. Place the chicken thighs in the pan and cook for about 5 to 6 minutes on one side.
5. Flip the chicken and cook for another 4 to 5 minutes on the other side.
6. When the chicken is browned, remove it to a plate and set aside.
7. Pour the prepared honey garlic sauce into the same pan.
8. Simmer the sauce over low heat, then add the chicken back to the pan.
9. Cook the chicken in the sauce for 3 to 5 minutes so that the sauce thickens and coats the chicken well.
10. Sprinkle with green onions and sesame seeds and serve hot.
How to make Honey Garlic Sauce
In a small bowl, combine the honey, soy sauce, finely chopped garlic, apple cider vinegar, and red pepper flakes; mix well.
Pour the sauce into the pan in which the chicken was cooked. Use a spoon to scrape up the brown bits from the bottom of the pan, as they add a lot of flavor.
If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add to the sauce. Cook over low heat for 1 to 2 minutes. The sauce will thicken more as it cools.
Cooking Time and Temperature
Boneless chicken thighs take about 10 to 14 minutes to cook over medium heat. Bone-in chicken thighs can take about 25 to 35 minutes to cook completely.
If you want to bake the chicken in the oven, preheat the oven to 400°F (200°C). Bake boneless thighs for about 20 to 25 minutes and bone-in thighs for about 35 to 45 minutes.
Cooking time may vary depending on the thickness and size of the chicken, so don’t rely on time alone.
How do you know when chicken thighs are done?
A safe way to test chicken for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken. The internal temperature of the chicken should be at least 165°F (74°C).
If you don't have a thermometer, cut into the thickest part of the chicken. The meat should not be pink inside and the juices should run clear. However, cooking it too long can dry it out.
Tips for making tender, flavorful chicken
• Pat the chicken dry before cooking to get a nice brown surface.
• Use all chicken thighs about the same size so they cook evenly.
• Don't put too much chicken in the pan at once.
• Don't turn the chicken frequently; let one side brown well first.
• Check the saltiness of the soy sauce before adding salt to the sauce.
• Don't cook the sauce over high heat, as honey can burn quickly.
• Don't overcook the chicken.
• Let the chicken rest for two to three minutes after cooking.
Common mistakes to avoid
Cooking the sauce over high heat
Honey contains natural sugars, so the sauce can burn quickly over high heat. Always cook the sauce over low or medium heat.
Too much chicken in the pan
If there is too much chicken in the pan, it will steam rather than brown. Cook the chicken in two batches if necessary.
Overcooking the chicken
Overcooking the chicken can make it tough and dry. Keep checking the internal temperature.
Over-thickening the sauce
The sauce will thicken on its own as it cools. So don't over-thicken it in the pan.
Putting wet chicken in the pan
Wet chicken won't get a good brown surface. Pat it dry with paper towels before seasoning.
Recipe variations and substitutions
This recipe can be modified in several ways to suit your taste:
• Add red pepper flakes or Sriracha sauce for a more spicier flavor.
• Use low-sodium soy sauce for less salt.
• Replace soy sauce with tamari or coconut aminos.
• Replace apple cider vinegar with rice vinegar or lemon juice.
• Garlic powder can be used if fresh garlic is not available, but fresh garlic gives a much better flavor.
• Chicken breast can be used instead of chicken thighs, but do not overcook it.
• Fresh ginger can be added to the sauce to make it more aromatic.
• Broccoli, capsicum or green beans can also be added to the sauce.
What to serve with Honey Garlic Chicken Wings?
Honey Garlic Chicken Wings can be served with a variety of side dishes:
• White or brown rice
• Garlic rice
• Fried rice
• Noodles
• Mashed potatoes
• Roasted potatoes
• Steamed broccoli
• Green beans
• Fresh salad
• Fried or roasted vegetables
Rice and noodles go especially well with this recipe because they absorb the delicious Honey Garlic sauce.
How to store leftover chicken
Let the chicken cool at room temperature for a while, but don’t leave it out for more than two hours. Then, store the chicken and sauce in an airtight container and refrigerate.
Properly stored Honey Garlic Chicken can be used in the refrigerator for about 3 to 4 days. For the best flavor, store the chicken with its sauce so it doesn’t dry out.
How to reheat Honey Garlic Chicken Thai
On the stove
Put the chicken and sauce in a pan. Add a tablespoon or two of water and heat over low heat. Cover the pan and cook until the chicken is heated through.
In the microwave
Place the chicken in a microwave-safe dish and drizzle a little sauce over the top. Cover and heat in 30-second intervals.
In the oven
Place the chicken in a baking dish, cover, and heat at 350°F (about 175°C) for 10 to 15 minutes.
Avoid reheating chicken repeatedly as this can dry out the meat.
Can Honey Garlic Chicken Thais be frozen?
Yes, Honey Garlic Chicken Thais can be frozen. Once completely cooled, store the chicken and sauce in a freezer-safe airtight container or bag. For best quality, use within about 2 to 3 months.
Remove from freezer overnight and refrigerate. Once completely defrosted, reheat on stovetop, microwave, or oven. Be sure to label the container with the recipe name and the date frozen.
Make-Ahead Instructions
You can save time by preparing this recipe in advance. Prepare the Honey Garlic Sauce and refrigerate in an airtight jar. This sauce will keep for about 3 to 4 days.
Season the chicken with salt, pepper, and paprika and store in a covered container in the refrigerator. Keep the raw chicken separate from the sauce and cook it within one to two days.
You can also prepare the entire dish a day in advance. Reheat it over low heat before serving, adding a little water to the sauce if needed.