Honey Garlic Chicken

Lunch/Dinner

Feb 12

Written By Graphic Designer

NUTRITIONAL INFORMATION

Calories: 340kcal
Carbohydrates: 20g
Protein: 19g
Fat: 21g
Saturated Fat: 5g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 9g
Trans Fat: 0.1g

Cholesterol: 111mg
Sodium: 506mg
Potassium: 271mg
Fiber: 0.2g
Sugar: 18g
Vitamin A: 89IU
Vitamin C: 1mg
Calcium: 19mg
Iron: 1mg

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 14 minutes
COOK TIME: 6 minutes
TOTAL TIME: 20 minutes

YIELD: 4 servings

NOTE

To Air Fry:

Spray the air fryer basket with neutral oil or cooking spray or line the base of the basket only with a square piece of parchment paper. Make sure your parchment paper is not touching the hot elements of the air fryer. The latter makes clean up easier.

Place the seasoned chicken thighs in the basket in a flat single layer and skin side up. Do not overlap. You will need to air fry in batches depending on how many thighs you can fit without overlapping.

Air fry for 6-9 minutes at 375 degrees F or until you reach an internal temperature of 165 F and skin is browned to your liking. No need to flip halfway.

In a large pan, simmer the sauce until thickened on low-medium heat and add in the cooked chicken thighs.

INGREDIENTS

4 skin-on bone-in chicken thighs (or substitute with boneless skinless thighs)

10 ml vegetable oil or any neutral oil

3 g salt

0.5 g black pepper

2.3 g garlic powder

HONEY GARLIC SAUCE

5 cloves garlic minced

60 ml honey or maple syrup/brown sugar/light corn syrup if you're allergic to honey

45 ml water cold

15 ml rice vinegar or white vinegar or apple cider vinegar

7.5 ml regular soy sauce

10 ml sesame oil

2 g cornstarch or potato starch/tapioca starch

PREPARATION

Debone the chicken thighs by turning the chicken thigh bone side up. Then locate the bone and make small slits around the bone with a sharp paring knife until you’re able to remove it.

Pat dry the chicken pieces on both sides with clean paper towel.

Season on both sides of the chicken thighs with salt, black pepper, and garlic powder. Set aside.

In a small bowl combine the honey garlic sauce ingredients as listed above. Set aside.

Heat vegetable oil in a large pan on medium heat. Place the chicken skin side down and fry until skin is golden brown, about 4-5 minutes. Fry on the other side until the meat is cooked through (about 2 mins) or until an internal temperature of 165 Fahrenheit with a digital cooking thermometer or until juices run clear.

Reduce to low-medium heat. Pour in the honey garlic sauce around the chicken thighs and let the sauce thicken. Flip the chicken over so it’s skin side down for 15 seconds so the skin can absorb the sauce and flip over again.

Garnish the chicken with green onions.

Transfer cooked chicken to a cutting board to slice into smaller pieces and enjoy!

Graphic Designer