Crispy Honey Garlic Butter Chicken Thighs

Golden-brown, extra-crispy pan-fried chicken thighs coated in a rich, sticky glaze of honey, garlic, and butter. A quick and decadent weeknight favorite.

Ingredients

• 4 pieces deboned chicken thighs
• 3 slices fresh ginger
• 1 tbsp cooking wine
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 1 cup cornstarch
• 3 tbsp butter
• 4 cloves minced garlic
• 1.5 tbsp honey
• 2 tbsp cooking oil
• 1 pinch sesame seeds

Instructions

1. 1Prepare and arrange the chicken thighs

   

   Place the raw deboned chicken thighs neatly into a tray and top them with slices of fresh ginger to prepare for seasoning.

   Tip: Ensure the chicken thighs are fully deboned and patted dry before arranging them in the tray.
2. 2Add liquid seasonings

   

   Pour cooking wine, light soy sauce, oyster sauce, and black pepper directly over the chicken thighs and ginger slices.

   Tip: Pour the sauces evenly across the surface so every piece of chicken absorbs the flavor.
3. 3Marinate the chicken

   

   Using a gloved hand, thoroughly massage the liquid seasonings and ginger into the chicken thighs. Let them marinate for at least half an hour.

   Tip: Allowing the chicken to marinate for a full 30 minutes ensures the savory flavors penetrate deeply into the meat.
4. 4Coat with cornstarch

   

   Take a piece of the marinated chicken using tongs and coat it fully on both sides in a bowl of dry white cornstarch, shaking off any excess.

   Tip: Shake off excess cornstarch to prevent a gummy texture when frying.
5. 5Pan-fry the chicken

   

   Carefully place the starch-coated chicken thigh into a pan filled with hot oil to begin frying.

   Tip: Ensure the oil is hot before adding the chicken to achieve a crispy exterior.
6. 6Fry until golden and crispy

   

   Use tongs to flip the chicken pieces in the pan once the bottom side turns golden brown, continuing to fry until both sides are crispy, then remove.

   Tip: Fry over medium heat to ensure the chicken is cooked through without burning the coating.
7. 7Sauté the minced garlic

   

   Melt butter over low heat in a frying pan, then add a generous amount of minced garlic. Sauté the garlic gently until it becomes fragrant and lightly golden.

   Tip: Keep the heat low so the butter doesnt burn and the garlic can release its flavor evenly.
8. 8Add soy sauce and oyster sauce

   

   Pour 1 spoon of light soy sauce and 1 spoon of oyster sauce directly into the sizzling garlic and butter mixture.

   Tip: Add the sauces carefully to avoid splashing the hot butter.
9. 9Combine the garlic sauce

   

   Add honey to taste and stir the mixture evenly until it forms a rich, dark, bubbly, and well-combined sauce.

   Tip: Stir continuously to make sure the honey dissolves smoothly into the savory sauce.
10. 10Coat the chicken in sauce

    

    Return the crispy fried chicken pieces back into the pan, using a pair of tongs to flip and coat both sides thoroughly with the sticky garlic sauce.

    Tip: Ensure every piece is evenly coated so the chicken absorbs all the rich flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions