Honey Garlic Chicken

The Recipe That Converted My Picky Eater

My youngest used to refuse chicken in any form. Then I made this honey garlic chicken, and suddenly chicken was "actually pretty good." The sticky, caramelised glaze is irresistible -- sweet, savoury, and garlicky in the best possible way.

Getting Crispy Chicken

Use boneless, skinless chicken thighs. They're juicier and more forgiving than breasts. Season with salt and pepper, then dredge lightly in cornstarch. This creates an incredibly thin, crispy coating that the glaze clings to perfectly.

Pan-Sear First

Heat oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until golden and cooked through. The cornstarch coating will get beautifully crispy. Remove and set aside on a plate.

The Honey Garlic Sauce

In the same pan, lower the heat and add a generous amount of minced garlic. Cook for 30 seconds (watch it closely -- burnt garlic is bitter garlic). Add honey, soy sauce, rice vinegar, and a splash of water. Let it simmer and reduce for about 3-4 minutes until it thickens into a glossy glaze.

Bringing It Together

Return the chicken to the pan and toss to coat every piece in that sticky, gorgeous sauce. Let it cook for another minute so the glaze caramelises slightly on the chicken. Garnish with sesame seeds and thinly sliced spring onions.

Serve over steamed jasmine rice with steamed broccoli on the side to soak up all that extra sauce.

Tina's Tips

• Use chicken thighs over breasts -- they stay juicier and more tender every single time
• Cornstarch coating is the secret to crispy chicken that holds onto the glaze
• Don't burn the garlic -- 30 seconds over medium heat is all it needs
• Let the sauce reduce properly until it coats the back of a spoon before adding chicken back