Easy Pan-Fried Honey Butter Chicken Thighs

Ingredients

• 500 g chicken thighs (boneless, skinless, cut into bite-sized pieces)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp cornstarch
• 2 tbsp vegetable oil (for frying)
• 1 tbsp unsalted butter
• 3 garlic (minced)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar
• sesame seeds (for garnish)
• spring onions (chopped, for garnish)

Steps

1. 1

   Pat the chicken thigh pieces dry with a paper towel and place them in a bowl. Season with salt and black pepper to taste.

2. 2

   Add the cornstarch to the chicken and toss thoroughly until every piece is evenly coated.

3. 3

   Heat vegetable oil in a large skillet or frying pan over medium-high heat.

4. 4

   Place the chicken pieces in the pan in a single layer. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.

5. 5

   Reduce the heat to medium. Add the butter to the pan and let it melt.

6. 6

   Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant, being careful not to burn it.

7. 7

   Pour in the honey, soy sauce, and apple cider vinegar. Stir well to combine and coat the chicken.

8. 8

   Simmer the sauce for 1-2 minutes until it thickens into a glossy glaze that clings to the chicken.

9. 9

   Remove from heat and garnish with toasted sesame seeds and chopped spring onions before serving.

Notes

For a spicier version, add a pinch of chili flakes or a teaspoon of sriracha to the sauce. Serve immediately over steamed jasmine rice.

Nutrition per serving

• main
• chicken
• honey butter
• pan-fried
• quick dinner
• high-protein