Honey Lemon Garlic Chicken
Equipment
Ingredients
Chicken
chicken thighs (skin-on, bone-in)
3 piece
salt
1 tsp
black pepper
0.5 tsp
cornstarch
3 tbsp
Sauce
butter
3 tbsp
garlic cloves (minced)
3 clove
soy sauce
2.5 tbsp
honey
2 tbsp
lemon zest
1 piece
paprika
1 tbsp
chili flakes
1.5 tsp
Garnish
sesame seeds
1 tsp
green onion (sliced)
2 piece
Instructions
Season and coat the chicken
Season chicken thighs with salt and black pepper, then coat with cornstarch or flour.
Pan-fry the chicken
Pan-fry over medium-high heat for about 6–8 minutes per side, until crispy and cooked through to 74°C.
Prepare the sauce
Melt the butter, then add the garlic, soy sauce, honey, lemon zest, paprika, and chili flakes.
Reduce the sauce
Cook the sauce until it reduces and becomes thick and sticky.
Coat the chicken
Return the chicken to the pan and toss until thoroughly coated in the sauce.
Optional glaze reduction
Remove the coated chicken and continue reducing the remaining sauce until thick and almost jam-like, then spoon it over the chicken.
Garnish and serve
Plate and finish with sesame seeds and sliced green onion.
Original recipe
Storage
Store sauce separately if possible to maintain crispiness
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