Crispy Honey Garlic Chicken
Succulent chicken thighs with a sweet and savoury honey garlic glaze, topped with fresh herbs and spices for a flavour-packed dish.
Ingredients
CHICKEN
8 free-range organic boneless chicken thighs
2 tbsp cornflour
1 tsp salt and pepper
2 tbsp vegetable oil
1 tbsp butter
4 garlic cloves, minced
SAUCE
110g honey
80ml chicken stock
1 tbsp rice wine vinegar
1 tbsp soy sauce
TOPPINGS
Chives
Sesame seeds
Spring onions
Chilli flakes
We used: Set of 3 Skillets
Recommended heat: medium/high
Method
1. To make the sauce, combine the honey, chicken stock, rice vinegar, and soy sauce in a bowl. Stir together and set aside.
2. Place the chicken thighs in a medium bowl with the cornflour, salt, and pepper, then toss until fully coated.
3. Light your Kadai and place the Holi Grill in the centre. Once heated, place a medium skillet on the grill and add the vegetable oil.
4. Cook the chicken thighs on one side for 4-5 minutes, until golden brown. Turn them over and cook for another 2-3 minutes.
5. Add the butter and garlic to the skillet, reducing the heat. Fry the garlic until lightly golden.
6. Pour the sauce into the skillet and bring to a boil. Move the skillet to a cooler part of the grill and simmer for 4-5 minutes until the sauce thickens and the chicken is fully cooked.
7. Remove from the heat and serve, garnished with chives, sesame seeds, spring onions, and chilli flakes.
More Recipes Ideas
Method
1. To make the sauce, combine the honey, chicken stock, rice vinegar, and soy sauce in a bowl. Stir together and set aside.
2. Place the chicken thighs in a medium bowl with the cornflour, salt, and pepper, then toss until fully coated.
3. Light your Kadai and place the Holi Grill in the centre. Once heated, place a medium skillet on the grill and add the vegetable oil.
4. Cook the chicken thighs on one side for 4-5 minutes, until golden brown. Turn them over and cook for another 2-3 minutes.
5. Add the butter and garlic to the skillet, reducing the heat. Fry the garlic until lightly golden.
6. Pour the sauce into the skillet and bring to a boil. Move the skillet to a cooler part of the grill and simmer for 4-5 minutes until the sauce thickens and the chicken is fully cooked.
7. Remove from the heat and serve, garnished with chives, sesame seeds, spring onions, and chilli flakes.
