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InternationalHoney Garlic Chicken Thighs
Sticky honey garlic chicken thighs in three tiers, from a quick value tray-bake to a free-range, gochujang-glazed chef version. The tiers differ in the chicken quality, the glaze depth and the finishing touches.
Dairy-free
Nut-free
Better version
Boneless thighs pan-seared then glazed with honey, ginger and rice vinegar.
Per serving£3.20
Total cost£6.40
Time40 min
Ingredients for 2
- 6 chicken thighs , boneless, skin-on
- 1 tbsp sesame oil
- 2 spring onions , sliced, to finish
- 1 tsp sesame seeds , toasted
- salt and pepper , to taste
- Glaze
- 4 tbsp clear honey
- 4 garlic cloves , finely grated
- 15 g fresh ginger , grated
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar
Method
- Season the thighs and sear skin-side down in sesame oil for 6 minutes until crisp, then flip for 3 minutes.
- Mix the honey, garlic, ginger, soy and vinegar to make the glaze.
- Pour the glaze into the pan and let it bubble, turning the thighs to coat as it thickens.
- Reduce the heat and simmer for 4-5 minutes until sticky and the chicken is cooked through.
- Scatter with spring onions and toasted sesame seeds.
- Serve with rice, spooning over the pan glaze.
Equipment
The three ways, side by side
Budget
Value bone-in thighs in a simple honey, garlic and soy glaze.
Better
Boneless thighs pan-seared then glazed with honey, ginger and rice vinegar.
Ultimate
Free-range thighs with a honey, gochujang and black garlic glaze and pickled chilli.
