Honey Garlic Crispy Chicken

• aktív idő: 15 mins
• teljes idő: 30 minutes

Hozzávalók

FOR THE CHICKEN:

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

FOR THE GLAZE:

2 tbsp butter

1 bulb garlic finely minced

1 tbsp soy sauce

1 tbsp honey

Dried parsley for garnish optional

Útmutatók

1. Prepare the chicken

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.

2. Marinate

In a bowl, combine soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes while you prep the other ingredients.

3. Coat

Lightly coat each chicken thigh with cornstarch, shaking off the excess.

4. Pan fry

In a large pan over low-medium heat, add the oil and place the chicken skin side down. Pan fry for about 4–5 minutes on each side until golden brown and crispy. The internal temperature should reach at least 165°F (74°C).

5. Make the glaze

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.

6. Glaze and serve

Return the chicken to the pan, coating both sides in the sauce. Garnish with dried parsley if you like.

Tips for Serving

Enjoy the chicken right after frying if you prefer it extra crispy without the glaze.

Serve with steamed jasmine rice, noodles, or wrap in tortillas for an easy weeknight meal.

Leftovers taste great the next day — just reheat in a pan to bring back some crispiness.

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.

In a bowl, combine soy sauce, oyster sauce, garlic powder, salt, and black pepper. Marinate the chicken thighs for at least 15 minutes while you prep the other ingredients.

Lightly coat each chicken thigh with cornstarch, shaking off the excess.

In a large pan over low-medium heat, add the oil and place the chicken skin side down. Pan fry for about 4–5 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.