🍯🔥 Sticky Honey Garlic Chicken Thighs

🥩 Ingredients

Chicken:

• 2 lbs (900g) boneless skinless chicken thighs
  (Bone-in works too — see Q&A)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• ½ cup cornstarch (for crisp coating)

• Oil for frying (vegetable or canola)

🍯 Honey Garlic Sauce

• ½ cup honey

• ¼ cup soy sauce (low sodium preferred)

• 4 cloves garlic, minced

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp brown sugar

• 1 tsp grated ginger (optional but amazing)

• 1 tsp sesame oil

• 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)

🔥 Instructions

1️⃣ Prep the Chicken

• Pat chicken dry (very important).

• Season with salt, pepper, paprika, garlic powder.

• Toss in cornstarch until lightly coated.

Let sit 10 minutes (helps coating stick).

2️⃣ Cook the Chicken

Pan-Fry Method (Crispiest)

• Heat ½ inch oil in a skillet over medium-high.

• Fry chicken 5–6 minutes per side until golden and 165°F internal.

• Remove and drain on rack or paper towels.

OR

Oven Method (Less oil)

• Bake at 400°F (200°C) for 20–25 minutes.

• Broil last 3–5 minutes for color.

3️⃣ Make the Sauce

In a saucepan over medium heat:

• Add honey, soy sauce, garlic, vinegar, sugar, ginger.

• Simmer 2–3 minutes.

• Stir in cornstarch slurry.

• Cook until thick and glossy (about 2 minutes).

4️⃣ Glaze the Chicken

• Add chicken to sauce.

• Toss until fully coated and sticky.

• Simmer 1–2 minutes so it clings beautifully.

5️⃣ Garnish

Optional but recommended:

• Sesame seeds

• Chopped parsley or green onions

• Red pepper flakes

❓ Q&A – Monster Control Guide

❓ Why isn’t my chicken crispy?

✔ Make sure it’s dry before coating.
✔ Don’t overcrowd the pan.
✔ Oil must be hot (around 350°F / 175°C).

❓ Why is my sauce too thin?

It didn’t simmer long enough OR not enough slurry.
Let it bubble until thick — it thickens more as it cools.

❓ Too thick?

Add 1–2 tablespoons warm water and stir.

❓ Too sweet?

Add:

• Extra 1 tsp vinegar
  OR

• 1 tsp soy sauce
  OR

• Squeeze of lemon

❓ Can I use bone-in thighs?

Yes!
Increase cook time to 8–10 minutes per side (or 35–40 minutes baked).

❓ Can I air fry it?

Yes!

• 380°F (193°C) for 16–18 minutes

• Flip halfway

• Sauce after cooking

❓ How do I make it spicy?

Add:

• 1–2 tsp sriracha

• ½ tsp chili flakes

• 1 tbsp gochujang

❓ Can I meal prep this?

Yes — keeps 3–4 days in fridge.
Reheat in air fryer or oven to bring back crispiness.

❓ Can I make it gluten free?

Use:

• Tamari or coconut aminos

• Gluten-free cornstarch