Honey Garlic Chicken

Method

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1. Pat the thighs dry and season with the salt and pepper.

   Mark done

2. Heat the oil in a large frying pan over medium-high until it shimmers. Lay the thighs in smooth side down and leave them alone for 5 minutes — moving them early tears the crust off.

   Mark done Start 5 min timer

3. Turn and cook 4 minutes more, until the thickest part reads 74°C. Lift onto a plate.

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4. Drop the heat to medium, add the garlic to the pan and stir for 30 seconds, until fragrant and pale gold. Do not let it brown.

   Mark done Start 30 sec timer

5. Pour in the honey, soy sauce, vinegar and chilli flakes and bring to a hard bubble, scraping the base.

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6. Boil 2 to 3 minutes until it thickens enough to coat the back of a spoon and leave a clear trail when you drag a spatula through.

   Mark done Start 2 min timer

7. Return the chicken and any juices, turn it in the glaze for a minute until lacquered, and scatter with spring onions and sesame seeds.

   Mark done

Chef’s Tips

• Chop the garlic before you start searing. Once the sauce goes in you have ninety seconds of attention to spare, and not more.
• If the glaze goes past thick to sticky, a tablespoon of water brings it back.
• Thighs, not breasts. Breasts overcook before the glaze reduces.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice and pak choi
• Cucumber salad
• Cold beer

Storage & Reheating

Refrigerated for 3 days; the glaze sets solid when cold and loosens on reheating. Freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.