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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
Ultimate version
Free-range thighs with a honey, gochujang and black garlic glaze and pickled chilli.
Per serving£5.75
Total cost£11.50
Time50 min
Ingredients for 2
- 6 free-range chicken thighs , boneless, skin-on
- 1 tbsp toasted sesame oil
- flaky sea salt , to taste
- Glaze
- 4 tbsp wildflower honey
- 1 tbsp gochujang paste
- 4 black garlic cloves , mashed
- 20 g fresh ginger , grated
- 3 tbsp tamari
- 1 tbsp rice vinegar
- To finish
- 1 red chilli , thinly sliced, quick-pickled
- 2 spring onions , shredded
- 1 tsp black and white sesame seeds , toasted
Method
- Salt the thighs and render skin-side down in sesame oil over medium heat for 8 minutes until shatteringly crisp.
- Whisk the honey, gochujang, black garlic, ginger, tamari and vinegar into a glossy glaze.
- Flip the thighs, add the glaze and let it reduce, basting constantly until lacquered and sticky.
- Finish in a 200C oven for 6-8 minutes to set the glaze and cook through.
- Quick-pickle the chilli in a little of the rice vinegar while the chicken finishes.
- Rest briefly, then top with pickled chilli, shredded spring onion and toasted sesame seeds.
- Serve over steamed rice with the glaze spooned around.
Equipment
- ovenproof frying pan
- oven
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.
