Sweet Savory Chicken

This sweet-savory Honey Garlic Chicken comes together in no time for dinner. You'll get that amazing crispy outside with juicy meat inside - it's the kind of tasty meal that's super simple to make when you need something good on busy evenings.

What You'll Need

• Chicken Thighs (skin-on, with or without bones): They stay tender while cooking, plus that skin gets nice and crispy in the pan.
• Vegetable Oil: This neutral cooking oil makes the chicken skin extra crispy.
• Salt and Black Pepper: These kitchen staples bring out all the chicken's natural goodness.
• Garlic Powder: Gives your chicken seasoning that extra punch of flavor.

For The Sticky Sauce

• Garlic (minced): Forms the backbone of this fragrant sauce.
• Honey: Brings the sweetness - swap with maple syrup or brown sugar if you can't have honey.
• Cold Water: Thins the sauce just enough so it coats your chicken perfectly.
• Rice Vinegar (or any vinegar): Cuts through the sweetness with a tangy kick.
• Soy Sauce: Adds that deep, savory richness everyone loves.
• Sesame Oil: Brings a toasty flavor that makes the whole dish pop.
• Cornstarch: Gets your sauce nice and thick so it sticks to every bite.

Let's Cook

Step 1:

To take out the bones, put each chicken thigh bone-side facing up and use a small knife to cut around the bone until you can pull it free.

Step 2:

Grab some paper towels and dry the chicken thoroughly on both sides - this is key for getting that crunchy texture.

Step 3:

Sprinkle both sides of your chicken with salt, black pepper, and garlic powder. Put aside for now.

Step 4:

Grab a small bowl and mix your sauce stuff: minced garlic, honey, cold water, rice vinegar, soy sauce, sesame oil, and cornstarch. Stir it all up and set it aside.

Step 5:

Pour vegetable oil into a big pan and turn heat to medium. Cook chicken with skin facing down until it turns golden brown (about 4-5 minutes). Flip it over and cook another 2 minutes or so until it's fully done - you want the inside temp to hit 165°F.

Step 6:

Turn the heat down to medium-low. Pour your sauce mixture around the chicken and let it bubble and thicken. Flip the chicken skin-side down briefly (about 15 seconds) to soak up some sauce, then flip back.

Step 7:

If you want, throw some green onions on top, then move chicken to a cutting board and slice it up. Serve it while it's hot!

Serving Suggestions & Storage

• This chicken tastes amazing with plain rice or some quick cooked veggies on the side.
• Throw some sliced green onions or sesame seeds on top for extra pop of flavor.
• Got leftovers? They'll keep in the fridge for about 3 days in a sealed container.
• When you want to eat it again, warm it up in a pan on low heat or zap it in the microwave bit by bit.

Smart Tricks

• Watching your sugar? Just use less honey or try maple syrup or brown sugar instead.
• A meat thermometer takes the guesswork out - chicken's safe when it hits 165°F inside.
• Want your sauce extra thick? Just let it bubble a bit longer after adding the cornstarch mix, but keep stirring.

Pro Chef Advice

• Ken Hom says to add sesame oil right at the finish so you don't lose any of that awesome nutty smell.
• Jet Tila likes throwing in some red pepper flakes to give honey garlic dishes a little heat.
• Ming Tsai always goes for fresh garlic cloves and really good honey when making Asian-style sauces.

What Makes This So Good

• You'll get that perfect mix of sweet and savory flavors that makes everyone come back for seconds.
• The whole thing comes together so fast with basic ingredients - perfect when you're short on time.
• That combo of crispy outside and juicy inside makes this a hit with everyone, plus it goes with pretty much any side dish.

Mix It Up

• Want some heat? Toss in 1/2 teaspoon of red pepper flakes with your sauce.
• Don't have thighs? No problem - drumsticks or breast pieces work too.
• Need to skip gluten? Just use tamari instead of regular soy sauce.