Honey Lemon Garlic Chicken

Ingredients

• 3 chicken thighs (About 450 g total edible meat; boneless or bone-in thighs may be used, though boneless cook more quickly.)
• salt (To taste, for seasoning the chicken.)
• black pepper (To taste, for seasoning the chicken.)
• 3 tbsp cornstarch or flour (For coating the chicken; the source does not specify an exact amount, so use enough to coat all sides.)
• 3 tbsp butter (Melt first when making the sauce.)
• 3 cloves garlic (Minced.)
• 2.5 tbsp soy sauce
• 2 tbsp honey
• 1 lemon zest (Zest of one lemon.)
• 1 tbsp paprika
• 1.5 tsp chili flakes
• cooking oil (For pan-frying, if needed. Use enough to lightly coat the pan.)
• sesame seeds (For garnish; amount to taste.)
• green onion (For garnish; sliced, amount to taste.)

Steps

1. 1

   Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper, then coat them evenly with cornstarch or flour, shaking off any excess.

2. 2

   Heat a large skillet over medium-high heat. Add enough oil to lightly coat the pan, if needed, and place the coated chicken thighs in the hot skillet without crowding them.

3. 3

   Pan-fry the chicken for about 6–8 minutes on the first side, until deeply golden and crisp. Turn the thighs and cook for another 6–8 minutes, or until crisp and cooked through. Chicken should reach an internal temperature of 165°F / 74°C.

4. 4

   Transfer the cooked chicken to a plate and set it aside. Carefully remove excess oil from the skillet if necessary, leaving the pan ready for the sauce.

5. 5

   Add the butter to the skillet and melt it over medium heat.

6. 6

   Add the minced garlic to the melted butter and cook briefly until fragrant, taking care not to let it burn.

7. 7

   Add the soy sauce, honey, lemon zest, paprika, and chili flakes to the skillet. Stir thoroughly to combine the sauce ingredients.

8. 8

   Simmer the sauce over medium heat, stirring occasionally, until it reduces to a thick, glossy, sticky consistency.

9. 9

   Return the chicken thighs to the skillet. Turn them several times and spoon the sauce over them until every side is thoroughly coated and heated through.

10. 10

    Transfer the sauced chicken to serving plates and garnish with sesame seeds and sliced green onion.

11. 11

    For the optional bonus finish, remove the coated chicken from the skillet and continue reducing the remaining sauce until it becomes very thick and almost jam-like. Spoon or layer this concentrated sauce over the chicken before serving.

Notes

The source describes this as a one-pan, quick dinner. Serve with rice if desired. The sauce can become very concentrated as it reduces, so watch it closely and lower the heat if it begins to scorch.

Nutrition per serving

• main
• chicken
• one-pan
• quick dinner
• crispy
• sweet and spicy
• 30-minute meal
• high-protein