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A square, overhead shot of Baked Honey Garlic Chicken. The honey garlic chicken is in a large white tray, with a dark blue rim. To the right of the image, you can slightly see a large silver spoon resting in the tray with the chicken, there are a few pieces of chicken in the spoon. You can see to the left of the background, that there are a few dried chilli flakes scattered around the tray, and to the bottom right of the image, you can see a white napkin tucked underneath the tray. This is all set on a light grey background.
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5 from 4 votes

📋 Baked Honey Garlic Chicken Recipe

Crispy chicken thigh pieces baked in the oven with a sticky honey, soy, and garlic sauce. So simple and quick to prepare! Serve these crispy chicken bites up with rice, noodles or in lettuce cups and drizzle with that gorgeous honey garlic sauce!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: Fakeaway, Healthier, oven baked, Take away favourites
Servings: 4 servings
Author Nicky Corbishley

Ingredients

Crispy Chicken:

  • 8 skinless chicken thigh fillets (this is about 800g or 1 and 3/4 pounds before trimming)
  • 3 tbsp cornflour (cornstarch in USA)
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 tbsp oil

Honey Garlic Sauce:

  • 1 tbsp rice vinegar (sub with apple cider vinegar or white white vinegar if needed)
  • 1 tbsp light soy sauce
  • 1 tsp cornflour (cornstarch in USA)
  • 80 ml (1/3 cup) chicken stock
  • 1 tbsp unsalted butter
  • 4 cloves of garlic peeled and minced
  • 110 g (1/3 cup) honey

To Serve:

Instructions

  • Preheat the oven to 190C/375F (fan).
  • Take your chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.
    8 skinless chicken thigh fillets
  • In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.
    3 tbsp cornflour , 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp paprika
  • Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.
  • Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.
    2 tbsp oil
  • Place the chicken into one large or two medium baking dishes or trays with sides (the sides need to be at least 2.5cm/1" high) in a single layer. Try not to crowd the chicken together. The more room it has, the more crispy it will get.
  • Place the tray(s) with the chicken near the top of the oven and cook for 15 minutes.
  • Meanwhile make your sauce. Add the rice vinegar, soy sauce and cornflour (cornstarch) to a jug or bowl and mix together to combine. Then stir in the stock, butter, garlic and honey. Put to one side (the butter should melt a little in the liquid due to the warm stock, but don't worry if it doesn't melt much).
    1 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tsp cornflour, 1 tbsp unsalted butter, 4 cloves of garlic, 110 g (1/3 cup) honey, 80 ml (1/3 cup) chicken stock
  • After the chicken has been in the oven for 15 minutes, remove from the oven and give the chicken a turn. If you were using two trays, transfer all the chicken onto one tray, as it should be crispy by this point.
  • Pour the sauce into the tray around the chicken (don't pour it directly over the chicken, as it can lose some of its crispness). Place the tray back in the oven and cook for a further 10-12 minutes - until the sauce is bubbling.
  • Remove the tray from the oven and stir the chicken and sauce, so that the sauce coats the chicken.
  • Serve with rice and a sprinkling of spring onions and chilli flakes.
    boiled rice, chopped spring onions (scallions), chilli flakes, or egg fried rice

Video

Notes

Airfryer

You can cook the chicken in the air fryer (190C/375F) for about 15-18 minutes - until the chicken is fully cooked and no longer pink in the middle. Check on the chicken and give it a shake at least 3 times during cooking, to ensure the chicken doesn't stick together.
Heat the sauce carefully in the microwave for 2-3 minutes, or in a saucepan, stirring once or twice during heating, then pour the sauce over the cooked chicken.

Can I make it ahead?

I don't recommend making the chicken ahead to reheat, as the chicken can get soggy. However, you can make the sauce ahead of time. Just mix all the sauce ingredients together, cover and refrigerate for up to a day. Then use when you're ready (it's great over shop-bought breaded chicken steaks too).
Nutritional Information is per serving (this recipe serves 4), without the serving suggestions of rice.

Nutrition

Calories: 415kcal | Carbohydrates: 30g | Protein: 35g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1107mg | Fiber: 0.3g | Sugar: 23g

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