Name: Crispy Honey Garlic Chicken Thighs (Easy One-Pan Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 boneless, skin-on chicken thighs; 1½ tablespoon light soy sauce; ½ teaspoon onion powder; ½ teaspoon garlic powder; Salt (as needed); ¼ teaspoon black pepper (freshly ground); ¼ cup cornstarch (for coating); ¼ cup oil (for pan frying); 1 tablespoon butter; 4-5 garlic cloves (finely minced); ½ teaspoon chili flakes; 1 tablespoon light soy sauce; 2 tablespoons honey; ½ teaspoon rice vinegar

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With a crispy crust on the outside, juicy chicken inside, and a sticky, glossy honey garlic sauce, this boneless, skin-on chicken thigh recipe is simple but tastes amazing. It's honestly hard to believe something this easy can turn out so good.

Crispy honey garlic chicken thighs served on a black platter with a glossy sticky glaze.

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Ingredients You'll Need
Instructions Step By Step
Notes
What to Serve With
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Each time I make these honey garlic chicken, it feels like something came from a fancy restaurant, but it's far easier to pull off at home. It comes together in just 30 minutes, all in one pan, using simple staple ingredients.

Lightly coating the boneless, skin-on chicken thighs in cornstarch gives a crispy skin without deep frying, while keeping the meat tender inside. As the fat from the skin melts, the cornstarch absorbs it and forms a crispy crust.

The sauce turns into a glossy glaze. It's not too sweet, nicely savory, with a touch of heat.

The dish is perfect for busy weeknights, outdoor gatherings, and even as a party appetizer.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Ingredients for honey garlic chicken thighs including chicken, cornstarch, soy sauce, honey, garlic, butter, chili flakes, and rice vinegar.

Chicken thighs: Boneless, skin-on chicken thighs give the best texture. The skin helps create a crispy crust while keeping the inside juicy.
Cornstarch: Helps the marinade stick to the chicken and creates a light, crispy coating when pan fried.
Soy sauce: Used in both the chicken and the glaze. Light or all-purpose soy sauce works well.
Onion powder & garlic powder: Adds extra flavor to the chicken.
Black pepper: Freshly ground black pepper adds a subtle heat and aroma.
Oil: A neutral oil, like vegetable, canola, or sunflower, works best for pan frying.
Butter: Adds flavor and richness to the glaze.
Garlic: Freshly minced garlic gives the sauce its classic honey garlic taste.
Chili flakes: Adds a gentle heat. Adjust according to your preference.
Honey: Provides sweetness and helps form a sticky glaze.
Rice vinegar: Balances the sweetness with a slight tang; apple cider vinegar can be substituted if needed.

Instructions Step By Step

1. In a bowl, add light soy sauce, onion powder, garlic powder, salt, and black pepper. Add the chicken and mix well to coat. Let it sit for about 15 minutes or cover and refrigerate to marinate longer.

2. Coat each chicken thigh lightly with cornstarch, tapping off any excess.

3. Heat oil in a pan until hot. Once hot, reduce the flame to medium heat. Place the chicken skin-side down and cook for 4-5 minutes on each side until golden and crispy. Remove and set aside.

Step-by-step: marinating chicken thighs, coating them in cornstarch, and pan-frying until golden and crispy.

4. Remove extra oil from the pan, lower the heat, and melt the butter.

5. Add the minced garlic and cook until fragrant. Stir in the chili flakes.

6. Add the honey, light soy sauce, and rice vinegar. Stir and let the sauce simmer until it thickens slightly.

Step-by-step: melting butter, cooking garlic and chili flakes, then adding honey, soy sauce, and rice vinegar to simmer until slightly thickened.

Tossing the crispy chicken thighs with the honey garlic sauce in the pan.

7. Return the chicken to the pan and toss quickly to coat in the sauce. Turn off the heat.

8. Serve hot. Enjoy!

Notes

Use a nonstick or a heavy-bottomed pan to maintain the oil temperature.
Don't overcrowd the pan, cook in batches if needed so the chicken crisps up properly.
Best served immediately once tossed in the sauce, but leftovers can be reheated in a pan.
If you're after that crispy crunch bite, serve the chicken right after frying and keep the sauce lightly spooned over the top.
The sauce can be made separately and used just for dipping or drizzling.

What to Serve With

These chicken thighs are delicious on their own, and I love to add a light drizzle of the sauce over the top while serving. You can also add a side of ranch, which goes really well with the flavors, or keep things simple with a fresh salad or vegetables like celery, carrot sticks, or even steamed broccoli. For something more filling, serve with plain steamed rice, fried rice, noodles, or even wrap it in tortillas with some lettuce.

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