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honey-garlic-crispy-chicken-thighs-dinner

Honey Garlic Crispy Chicken

Golden crispy skin-on chicken thighs coated in cornstarch, pan-fried to perfection, and tossed in a rich honey garlic butter glaze. Ready in about 30 minutes with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skin-on chicken thighs about 1 to 1.2 lbs / 500g total
  • 1.5 tbsp soy sauce for marinade
  • 1 tbsp oyster sauce
  • 1 tsp garlic powder
  • 0.25 tsp salt
  • black pepper to taste
  • 0.25 cup cornstarch for coating, shake off excess
  • 0.25 cup oil for pan frying
  • 2 tbsp butter for glaze
  • 1 whole bulb garlic finely minced
  • 1 tbsp soy sauce for glaze
  • 1 tbsp honey
  • dried parsley for garnish, optional

Equipment

  • Large skillet or pan
  • Mixing bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. Debone chicken thighs if needed, keeping the skin on. Wash and pat completely dry with paper towels. Optionally score the meat side a few times and lightly pound flat for even cooking.
  2. In a bowl, combine soy sauce, oyster sauce, garlic powder, salt, and black pepper. Add chicken thighs and marinate for at least 15 minutes.
  3. Lightly coat each chicken thigh with cornstarch, pressing gently so it adheres. Shake off any excess to prevent clumping.
  4. Heat oil in a large skillet over low to medium heat. Place chicken skin-side down and pan fry for 4 to 5 minutes per side until golden brown and crispy. Internal temperature should reach 165 degrees F. Remove and set aside.
  5. Pour out excess oil from the pan. Over low heat, melt butter and add minced garlic. Cook for 1 to 2 minutes until fragrant, stirring so garlic does not burn.
  6. Stir in honey and soy sauce. Simmer for 1 to 2 minutes until the glaze thickens and turns glossy.
  7. Return chicken to the pan and coat both sides in the glaze. Garnish with dried parsley if desired and serve immediately for best crispiness.

Notes

Keep skin on for best results. Cook over low to medium heat — not high — so the skin crisps without burning. Serve immediately after glazing to preserve the crispy texture. Pairs well with steamed jasmine rice or noodles.