1-Step 1: Prepare and Cook the Chicken First, coat the 8 skinless, boneless chicken thighs with 2 tablespoons of cornflour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. This mix helps create a nice texture and seasons the meat perfectly. Heat 2 tablespoons of vegetable oil in a large frying pan over high heat, then add the chicken and cook until it’s golden brown on one side, which takes about 4-5 minutes. After that, flip the chicken and cook for an additional 2 minutes. This high-heat sear locks in the juices and gives the chicken a tasty crust. For added tips, if you’re using chicken breast instead, slice it thickly or flatten it to keep it tender, as mentioned in variations for this recipe. Once done, set the chicken aside while you move to the next part.

2-Step 2: Build the Sauce Next, add 1 tablespoon of unsalted butter and 4 cloves of minced garlic to the same pan, then reduce the heat to medium. This step infuses the dish with rich garlic flavor without burning it, which is crucial for the overall taste. In a separate bowl, mix 110 grams (1/3 cup) honey, 80 milliliters (1/3 cup) chicken stock, 1 tablespoon rice vinegar, and 1 tablespoon light soy sauce to create the sticky sauce base. Pour this mixture into the pan and bring it to a boil. As it simmers for 4-5 minutes, the sauce thickens and coats the chicken beautifully, ensuring every bite is full of sweet and savory notes. If you want to explore more garlic-infused recipes, check out our garlicky chicken pasta guide for ideas on enhancing flavors like this one.

3-Step 3: Finish and Serve Now, return the cooked chicken to the pan and toss it in the thickened sauce until it’s fully coated and heated through. Sprinkle with 1 tablespoon finely chopped fresh parsley and 1/2 teaspoon chili flakes for a fresh, spicy kick. Serve it over boiled rice to complete the bowl, making it a hearty meal for any occasion. With a total prep and cook time of around 20 minutes, this dish is perfect for busy schedules, as shared in our tips for quick meals.