Honey Garlic Chicken

Equipment

• ✓ Mixing bowl
• ✓ Wide frying pan
• ✓ Tongs
• ✓ Food thermometer

Ingredients

• 700 g boneless chicken thighs, cut into 3 cm pieces
• 35 g cornflour
• 25 ml neutral oil
• 30 g garlic, finely chopped
• 70 g honey
• 55 ml light soy sauce
• 25 ml rice vinegar
• 15 ml toasted sesame oil
• 80 ml water
• 10 g fresh ginger, grated
• 15 g spring onion, sliced
• 10 g toasted sesame seeds
• 300 g steamed rice

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Add the honey sauce only after the chicken is browned; prolonged high heat can make the sugars catch and taste bitter.

Ingredient choices: Pat the chicken dry before dusting it with cornflour. Measure honey and soy sauce rather than pouring by eye; both strongly affect the final concentration. The rice listed here is already steamed, so plan additional time if starting with dry rice.

Cooking control: Brown chicken in batches, then briefly cook the garlic without letting it burn. Add the sauce and simmer until it coats the pieces, verifying the chicken reaches 74°C. Stop reducing while the glaze can still flow; it thickens further as it cools.

If something goes wrong: A hard, sticky glaze has reduced too far and can be loosened with a little hot water. Bitter garlic or scorched honey cannot be balanced reliably with extra sweetness. If the dish is too salty, more plain rice helps serving balance but does not remove salt.

Ingredient Substitutions

• ↔ Chicken thighs → chicken breast, cooked for a shorter time
• ↔ Honey → maple syrup for a different but workable glaze
• ↔ Rice vinegar → apple cider vinegar

Food Safety & Doneness

Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.

Serving & Plating

Serve with the measured cooked rice, spring onion and sesame seeds. Add an unsalted vegetable side if a larger meal is wanted.

Storage

Cool cooked rice quickly in shallow portions, ideally refrigerating within 1 hour. Keep at 4°C or below and use within 24 hours. Reheat only once to at least 74°C throughout. Do not keep a batch already reheated for another reheating cycle.