This Honey Garlic Chicken recipe is a savory and sweet delight that is perfect for any dinner occasion. With a blend of soy sauce, honey, ketchup, and a hint of red pepper flakes, it’s no wonder why this chicken dish is an all-time favorite. Whether you’re a fan of dark meat or white, this recipe can be made with any cut of chicken. Trust us, it’s so good that you’ll be licking your fingers clean!
Whenever I make this Honey Garlic Chicken recipe, my husband always gets excited for dinner. He loves how the flavors meld together to create a perfect balance of sweet and savory. This dish has become a staple in our household, and we even make it for special occasions. One time, we had some friends over for dinner, and I made this recipe. They couldn’t stop raving about how delicious it was and asked for the recipe. Since then, this recipe has been passed around to all of our friends and family. It’s a crowd-pleaser that never disappoints.
Why This Honey Garlic Chicken Recipe is a Must-Try
This Honey Garlic Chicken recipe is unique because of the perfect combination of sweet and savory flavors. The honey and ketchup create a sweet glaze that complements the salty soy sauce and garlic. The addition of red pepper flakes adds a subtle kick of heat to the dish. You can use any cut of chicken, and it still turns out incredibly juicy and flavorful. Plus, this recipe is incredibly easy to make with only a handful of ingredients. You’ll love how quickly it comes together, and how little clean-up there is.
Ingredients:
- 1.3 kg (3 lbs) chicken thighs, skin-on
- 4-6 cloves of garlic, finely minced
- 1 small onion, grated or minced into fine pieces
- 60 ml (1/4 cup) soy sauce, reduced sodium
- 80 ml (1/3 cup) ketchup
- 80 ml (1/3 cup) + 1 tbsp honey
- Pinch of red pepper flakes
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp brown sugar
For the Sauce on the Side:
- 2 tsp cornstarch
- Drippings from the baking dish
Directions:
- Preheat the oven to 190°C (375°F).
- In a glass 9″x10″ baking dish, whisk together all ingredients except for the chicken until combined.
- Add the chicken to the dish and spoon some of the mixture over each piece. Marinate the chicken in the mixture ahead of time if you like.
- Place the baking dish in the oven uncovered and bake for 45-60 minutes. Spoon some of the sauce over the chicken a few times as it cooks.
- Once the chicken is finished cooking, remove each piece from the baking dish and place them on a serving plate.
- Skim the fat off the top of the drippings as much as possible. If there’s a little fat left, that’s okay too.
- Combine about 1/4 of the drippings and the cornstarch in a small dish and set aside. Mix it together using a whisk to make sure there are no lumps.
- Pour the remaining drippings into a saucepot and bring to a boil.
- Add the cornstarch mixture and lower the heat. Stir constantly using a whisk until the sauce reaches the desired consistency.
- Remove from the heat and serve with the chicken.
Sweet and Sticky Honey Garlic Chicken
Ingredients
- 1.3 kg 3 lbs chicken thighs, skin-on
- 4-6 cloves of garlic finely minced
- 1 small onion grated or minced into fine pieces
- 60 ml 1/4 cup soy sauce, reduced sodium
- 80 ml 1/3 cup ketchup
- 80 ml 1/3 cup + 1 tbsp honey
- Pinch of red pepper flakes
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp brown sugar
For the Sauce on the Side:
- 2 tsp cornstarch
- Drippings from the baking dish
Instructions
- Preheat the oven to 190°C (375°F).
- In a glass 9"x10" baking dish, whisk together all ingredients except for the chicken until combined.
- Add the chicken to the dish and spoon some of the mixture over each piece. Marinate the chicken in the mixture ahead of time if you like.
- Place the baking dish in the oven uncovered and bake for 45-60 minutes. Spoon some of the sauce over the chicken a few times as it cooks.
- Once the chicken is finished cooking, remove each piece from the baking dish and place them on a serving plate.
- Skim the fat off the top of the drippings as much as possible. If there's a little fat left, that's okay too.
- Combine about 1/4 of the drippings and the cornstarch in a small dish and set aside. Mix it together using a whisk to make sure there are no lumps.
- Pour the remaining drippings into a saucepot and bring to a boil.
- Add the cornstarch mixture and lower the heat. Stir constantly using a whisk until the sauce reaches the desired consistency.
- Remove from the heat and serve with the chicken.