Honey Garlic Chicken (2024)

Variations

• Gluten-free version? Substitute the soy sauce with a gluten-free soy sauce, tamari sauce or coconut aminos.
• Vegetarian-version? Substitute the chicken thighs with 1 lb of sliced extra-firm tofu.

Expert Tips

• Don’t make deep slitswhen deboning the chicken thighs or you can cut into the skin.
• Pat dry the chicken especially the skin so the seasoning can stick better.
• Don’t skip the water in the sauce. It helps dilute the honey to prevent burning.
• Do not overcook the chicken!
• Simmer the sauce on low-medium heat to avoid burning honey.

Debone the chicken thighs by turning the chicken thigh bone side up. Then locate the bone and make small slits around the bone with a sharp knife until you’re able to remove it.

Pat dry the chicken pieces on both sides.

Place chicken thighs skin side up on a cutting board and season on both sides with salt, black pepper, and garlic powder. Set aside.

In a small bowl combined honey garlic sauce ingredients. Set aside.

Heat vegetable oil, or any neutral oil in a large pan on medium heat. Once the oil is shimmering, place the chicken skin side down and fry until skin is golden brown, about 4-5 minutes. Fry on the other side until the meat is cooked through (about 2 mins) or until an internal temperature of 165 Fahrenheit with a digital cooking thermometer or until juices run clear.

Reduce to low-medium heat. Pour in the honey garlic sauce around the chicken thighs and let it thicken for 30 seconds.Flip the chicken over so it’s skin side down for 30 seconds so the skin can absorb the sauce. Flip over again.

Garnish with green onions.

Transfer to a cutting board to slice into smaller pieces and enjoy!

How to air fry honey garlic chicken?

Spray air fryer basket with neutral oil or cooking spray. Alternative Option: line only the base of the basket with a square piece of parchment paper. Make sure your parchment paper is not touching the hot elements of the air fryer. The latter makes clean up easier.
Place chicken thighs in the basket in a flat single layer and skin side up. Do not overlap. You may need to air fry in two batches depending on how many thighs you can fit without overlapping.
Air fry for 6-9 minutes at 375 degrees F or until you reach an internal temperature of 165 F and skin is browned to your liking. No need to flip halfway.

Can I make this in advance?

You can make this chicken in advance by pre-mixing the sauce and pre-seasoning the chicken thighs. Refrigerate both in separate airtight containers 1-3 days before. Then follow the instructions in the recipe card to cook the chicken as you would normally.

• 4 chicken thighs skin-on and bone-in or substitute with boneless skinless thighs
• 2 teaspoon vegetable oil or any neutral oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ teaspoon garlic powder

Honey Garlic Sauce:

• 5 cloves garlic minced
• ¼ cup honey
• 3 tablespoon water cold
• 1 tablespoon rice vinegar or white vinegar
• ½ tablespoon regular soy sauce
• 2 teaspoon sesame oil

• Debone the chicken thighs by turning the chicken thigh bone side up. Then locate the bone and make small slits around the bone with a sharp knife until you’re able to remove it. Be careful not to cut too deeply or you can pierce into the skin. If you're using skinless boneless thighs, skip this step.

• Pat dry the chicken on both sides. Place chicken thighs skin side up on a cutting board and season on both sides with salt, black pepper, and garlic powder. Set aside.

• In a small bowl combined honey garlic sauce ingredients. Set aside.

• Heat vegetable oil, or any neutral oil in a large pan on medium heat. Once the oil is hot or shimmering, place the chicken skin side down and fry until skin is golden, about 4-5 minutes. (If you're using skinless boneless thighs, reduce by 1-2 minutes)

• Fry on the other side until the meat is cooked through (about 2 mins) or until an internal temperature of 165 Fahrenheit digital thermometer or until juices run clear.

• Reduce to low-medium heat. Pour in the honey garlic sauce around the chicken thighs and let it thicken for 30 seconds.Flip the chicken over so it’s skin side down for 30 seconds so the skin can absorb the sauce. Flip over again.

• Garnish with green onions. Transfer to a cutting board to slice into smaller pieces and enjoy!