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Sticky Korean Soy Garlic Chicken Thighs – Easy Honey Butter Recipe

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Juicy chicken thighs are seared and coated in a glossy, sticky Korean-inspired soy garlic sauce, finished with honey butter for irresistible sweet and savory flavor. This quick and easy recipe brings restaurant-worthy taste to your weeknight table in just over 30 minutes.

Ingredients

Scale
  • 6 boneless, skinless chicken thighs (about 2 lbs)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch (or potato starch)
  • 1/3 cup soy sauce (preferably low-sodium)
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 6 large garlic cloves, finely minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochugaru (Korean red pepper flakes), optional
  • 1 teaspoon toasted sesame oil
  • 1/2 cup water
  • 2 tablespoons unsalted butter, cut into cubes
  • 1 tablespoon honey
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Extra gochugaru or chili flakes, optional for garnish
  • 2 tablespoons oil (for searing, such as vegetable or canola oil)

Instructions

  1. Pat the chicken thighs dry with paper towels.
  2. Season both sides of the chicken with kosher salt and black pepper.
  3. Toss chicken with cornstarch in a large bowl, coating each piece evenly.
  4. In a small bowl, whisk together soy sauce, 3 tablespoons honey, brown sugar, minced garlic, rice vinegar, gochugaru (if using), sesame oil, and water. Set aside.
  5. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
  6. Add chicken thighs in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until golden and cooked through (internal temp should be 165°F). Transfer chicken to a plate.
  7. Pour the prepared sauce into the empty skillet. Bring to a simmer over medium heat, stirring often.
  8. Let the sauce bubble for 4-5 minutes, or until reduced by about half and glossy. Stir often to prevent burning.
  9. Return chicken to the pan, turning each piece to coat in the sauce.
  10. Add the butter and extra tablespoon of honey. Continue cooking for another 2-3 minutes, spooning sauce over the chicken as it thickens and becomes sticky.
  11. Turn off heat when the chicken is glossy and well coated.
  12. Sprinkle with green onions and toasted sesame seeds. Serve hot, spooning extra sauce from the pan over each serving. Add extra gochugaru if desired.

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce and ensure all other ingredients are gluten-free. Watch the sauce closely as it simmers to prevent burning. For extra crispiness, broil the coated chicken for 2 minutes at the end. Leftovers keep well and flavors deepen after a day. Serve over steamed rice and garnish with extra green onions or sesame seeds for best results.

Nutrition

Keywords: sticky chicken, soy garlic chicken, Korean chicken, honey butter chicken, weeknight dinner, Asian chicken thighs, easy chicken recipe, skillet chicken, sweet and savory chicken, gochugaru, soy sauce, garlic, honey, comfort food

Find it online: https://atomicbite.com/sticky-korean-soy-garlic-chicken-thighs-easy-honey-butter-recipe/