Description
Juicy pan-fried chicken thighs coated in sticky honey butter sauce — a quick, savory, and irresistible dish perfect for busy weeknights!
Ingredients
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2 skin-on boneless chicken thighs (about 240 grams/8.5 oz)
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Salt and pepper to taste
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1 tbsp plain flour (for coating)
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1 tbsp oil
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2 tbsp minced garlic
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1 tsp crushed chillies (optional)
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3–4 tbsp butter
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4 tbsp honey
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2 tbsp soy sauce
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1 tbsp sesame oil
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1/2 tsp cornstarch mixed with 3 tbsp water (cornstarch slurry)
Instructions
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Season chicken thighs with salt and pepper. Lightly dust skin side with plain flour.
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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.
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In the same pan, melt some butter and sauté garlic and crushed chillies until fragrant.
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Add soy sauce, honey, sesame oil, and cornstarch slurry. Stir well and simmer until slightly thickened.
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Return chicken to pan, coat well in the sauce, and cook briefly to absorb flavors.
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Serve hot with steamed rice and favorite vegetables.
Notes
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Ensure the pan is well-heated for crispier chicken skin.
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Adjust spice level by varying the amount of crushed chillies.
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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