Honey Garlic Sriracha Chicken   

Chicken Thighs  —  Low Cost - better Flavor  —  Basic Ingredients  —

  • 1/4 cup honey
  • 2 tablespoons Sriracha ( Sub: Asian Chile sauce)*
  • 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice or orange juice
  • 6 boneless chicken thighs with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper to season (If desired)
  • Sliced green onions (or shallots in Australia), to serve
  • Sesame seeds to serve
  • Lime wedges to serve, Also orange slices

Instructions  —  

  1. In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
  2. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
  3. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). 
  4. Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.  
    OPTION AAdd the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.   
    OPTION BDo not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
  5. Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

Honey Garlic Chicken

Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. 
Minimal ingredients, simple to prepare and ready in 20 minutes! 


  • 8 chicken thighs (skinless and boneless)
  • 2 tbsp cornflour (cornstarch)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 4 cloves minced garlic
  • 1/3 cup (110g) honey
  • 1/3 cup (80ml) chicken stock
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce

To Serve:

  • 1 tbsp finely chopped fresh parsley
  • 1/2 tsp chilli flakes
  • boiled rice


  • Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt and pepper. Toss the chicken in the cornflour until fully coated.
  • Heat the oil in a large frying pan (skillet) over a high heat.
  • Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
  • Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.
  • To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.
  • Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).
  • Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.


  • If you don't have rice vinegar, you can swap for apple cider vinegar or white wine vinegar plus ¼ tsp of sugar.
  • If you don't have light soy sauce, you can swap for ¾ tbsp of dark soy sauce.
  • The vegetable oil can be swapped for any neutral tasting oil that can be cooked at high temperatures (such as rapeseed, sunflower and ghee).

08/07/2021   aljacobsladder.com