Ingredients
- 8 Chicken Thighs
- 2 tbsp cornstarch
- ½ tsp Salt and Pepper
- 2 tbsp Vegetable Oil
- 1 tbsp Unsalted Butter
- 4 cloves Minced Garlic
- ⅓ cup Honey
- ⅓ cup Chicken Broth
- 1 tbsp Rice Vinegar
- 1 tbsp Light Soy Sauce
- ½ tsp Chili Flakes
- White Rice
Instructions
- Place Chicken Thighs in a bowl and add the cornstarch, salt, and pepper. Toss the chicken in the cornstarch until fully coated
- Heat the oil in a large frying pan over medium-high heat
- Add the chicken thighs, and cook on one side until golden brown, then turn over and cook for further 2 minutes
- add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce
- To make the sauce, combine the honey, stock, rice vinegar, and light soy sauce in a bowl and stir together
- Add the sauce to the pan. Turn the heat up and bring the sauce to boil, then simmer for 4-5 minutes until the sauce reduces and thickens, the chicken is cooked through ( no longer pink in the middle)
- Serve over White Rice, adding chopped fresh parsley and chili flakes
