Description
Juicy pan-fried chicken thighs coated in sticky honey butter sauce — a quick, savory, and irresistible dish perfect for busy weeknights!
Ingredients
2 skin-on boneless chicken thighs (about 240 grams/8.5 oz)
Salt and pepper to taste
1 tbsp plain flour (for coating)
1 tbsp oil
2 tbsp minced garlic
1 tsp crushed chillies (optional)
3–4 tbsp butter
4 tbsp honey
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp cornstarch mixed with 3 tbsp water (cornstarch slurry)
Instructions
Season chicken thighs with salt and pepper. Lightly dust skin side with plain flour.
Heat oil in a pan over medium heat. Place chicken skin-side down and fry until golden and crispy. Flip and cook through. Remove and set aside.
In the same pan, melt some butter and sauté garlic and crushed chillies until fragrant.
Add soy sauce, honey, sesame oil, and cornstarch slurry. Stir well and simmer until slightly thickened.
Return chicken to pan, coat well in the sauce, and cook briefly to absorb flavors.
Serve hot with steamed rice and favorite vegetables.
Notes
Ensure the pan is well-heated for crispier chicken skin.
Adjust spice level by varying the amount of crushed chillies.
Works great with jasmine or basmati rice and stir-fried veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Asian-Inspired