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A plate of white rice topped with sliced honey glazed chicken, garnished with chopped green onions and sesame seeds. Wooden chopsticks rest on the edge of the plate—a delicious choice for those seeking chicken thighs recipes. A striped cloth is visible to the side.
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5 from 1 vote

Honey Glazed Chicken

These honey glazed chicken thighs get coated in cornstarch, seared until nice and crispy, and then finished in a glaze made from soy sauce, honey, chili crunch, sesame oil, garlic, and ginger.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: chicken thighs recipes, honey glazed chicken, honey glazed chicken recipe
Servings: 6 servings

Equipment

  • 1 stainless steel or cast iron pan

Ingredients

Chicken Thighs

  • 1/4 cup olive oil to fry the chicken
  • 6 chicken thighs bonless, skinless
  • 1/3 cup cornstarch
  • salt and pepper to taste

Glaze

  • 1/4 cup soy sauce low sodium
  • 3 tbsp honey
  • 1½ tsp sesame oil
  • 1 tbsp chili crunch
  • 4 garlic cloves minced
  • 1 tsp ginger root minced
  • sesame seeds to garnish
  • chives to garnish

Instructions

  • Let the chicken thighs sit at room temperature for about 10 minutes. Pat them lightly with a paper towel, then season lightly with salt and pepper.
    Let them rest while you prepare the glaze.
    If you are using a full sodium soy sauce, I recommend skipping adding the salt to the thighs as the full sodium soy sauce will give you enough salt.
  • For the glaze, in a small mixing bowl, combine low-sodium soy sauce, honey, sesame oil, chili crunch, minced garlic, and grated ginger. Whisk thoroughly until well combined.
  • On a plate, spread out the cornstarch. Press each chicken thigh into the cornstarch, coating both sides evenly. Shake off any excess cornstarch so it’s lightly coated, and not too thick. Set aside.
  • Heat a large stainless steel or cast iron pan over medium-high heat. Once hot, add olive oil (or cooking oil of choice).
  • Add the chicken thighs to the pan. Sear for 3 to 4 minutes on one side without flipping. This helps form a crisp crust.
  • Flip the chicken thighs and cook another 3 to 4 minutes, until golden, crisp, and cooked through.
  • Remove the chicken thighs from the pan as set aside for a couple minutes. Reduce heat to medium-low.
  • Pour the prepared glaze into the pan and bring to a simmer. Whisk the glaze, scraping up any browned bits, until thickened. About 3 minutes.
  • Return the chicken thighs to the pan. Tilt the pan to pool the glaze, and spoon the glaze over the chicken for about 2 minutes until reheated.
  • Remove from heat and serve immediately.
    Garnish with fresh chives and sesame seeds.
    This pairs well with rice, potatoes, or salads.

Nutrition

Calories: 404kcal | Carbohydrates: 17g | Protein: 20g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 686mg | Potassium: 270mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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