Description
A deliciously sticky and sweet dish, perfect for any occasion, easy to prepare and great over rice.
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tbsp cornflour (cornstarch)
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp unsalted butter
- 4 cloves minced garlic
- 110g (1/3 cup) honey
- 80ml (1/3 cup) chicken stock
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp finely chopped fresh parsley
- ½ tsp chilli flakes
Instructions
- Pat chicken thighs dry, cut into 1-inch pieces, and season with salt and pepper. Toss with cornflour until lightly coated.
- Heat vegetable oil and butter in a skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Add garlic, honey, chicken stock, rice vinegar, soy sauce, and chilli flakes to the skillet. Bring to a simmer, stirring constantly, for 1-2 minutes until sauce thickens.
- Return chicken to the skillet and toss gently to coat in the sauce. Simmer for another 1-2 minutes.
- Garnish with chopped parsley and serve immediately over boiled rice.
Notes
To store leftovers, let cool completely and transfer to an airtight container. Can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian