Honey Ginger Chicken

Pan-fried chicken thighs glazed with a quick honey, soy, and ginger sauce — ready in 20 minutes.

Ingredients

• 4 boneless, skin-on chicken thighs
• salt and pepper
• 30g (¼ cup) cornstarch
• 2 tbsp soy sauce
• 3 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, grated
• 2 tbsp sake (optional)
• oil for frying

Method

1. Combine soy sauce, honey (or maple syrup), ginger, garlic, and sake (if using) in a small bowl. Set aside.
2. Season the chicken on both sides with salt and pepper. Coat both sides lightly with cornstarch.
3. Heat oil in a pan over medium-high. Place chicken skin-side down and cook for 4 minutes until golden and crispy. Flip and cook another 4 minutes.
4. Remove chicken and set aside.
5. Pour the sauce into the pan and simmer for 30 seconds, stirring.
6. Return the chicken to the pan and cook on high heat for 1 minute per side, basting until well coated and glossy.
7. Serve over rice.

Nutrition (per serving, approximate)

Notes

• Quantities adjusted from the original (3.5 tbsp soy / 2.5 tbsp honey) to reduce soy dominance. The 2:3 ratio (soy:sweetener) gives a noticeably milder, sweeter result while still glazing well. Maple syrup works just as well as honey here.
• To restore the original stronger soy flavour, go back to 3.5 tbsp soy / 2.5 tbsp honey.
• Low-sodium soy sauce is another way to soften the saltiness without changing the ratio.
• Sake helps round out the saltiness even in small amounts — worth adding if you have it.
• Source: https://tiffycooks.com/the-best-honey-ginger-chicken/

Tags: #recipe #chicken