Ingredients

• 8 chicken thighs (skinless and boneless)
• 2 tbsp cornflour (cornstarch)
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 4 cloves minced garlic
• 110 g (1/3 cup) honey
• 80 ml (1/3 cup) chicken stock
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce

• 1 tbsp finely chopped fresh parsley
• ½ tsp chilli flakes
• boiled rice

Instructions

1. Add the chicken thighs to a bowl. Sprinkle over the cornflour (cornstarch), salt, and pepper, then toss until each piece is evenly coated.
   (8 chicken thighs, 2 tbsp cornflour, 1/2 tsp salt, 1/2 tsp pepper)
2. Place a large frying pan (skillet) over high heat and add the vegetable oil.
   (2 tbsp vegetable oil)
3. Arrange the chicken in the hot pan. Cook on one side for 4–5 minutes until golden brown. Flip and cook for another 2 minutes.
4. Add the butter and allow it to melt. Stir in the minced garlic. Reduce the heat to medium so the garlic doesn’t burn while you prepare the sauce.
   (1 tbsp unsalted butter, 4 cloves minced garlic)
5. In a small bowl, mix together the honey, chicken stock, rice vinegar, and light soy sauce.
   (110 g (1/3 cup) honey, 80 ml (1/3 cup) chicken stock, 1 tbsp rice vinegar, 1 tbsp light soy sauce)
6. Pour the sauce into the pan. Increase the heat and bring it to a boil, then let it simmer for 4–5 minutes. The sauce will reduce and thicken, and the chicken should be fully cooked with no pink remaining in the center.
7. Finish with a sprinkle of chopped parsley and chilli flakes. Serve over boiled rice.
   (1 tbsp finely chopped fresh parsley, 1/2 tsp chilli flakes, boiled rice)

Notes

• Using chicken breast instead:
  Chicken thighs stay juicier over high heat, but chicken breast works too. Slice into thick strips or gently pound flat with a rolling pin so it cooks quickly and evenly.
• To make it gluten free:
  Swap the soy sauce for tamari and use gluten free chicken stock. Check that your rice vinegar is gluten free as well.
• Freezing instructions:
  Once cooked, cool the chicken quickly, cover, and freeze. Thaw overnight in the refrigerator. Reheat on a baking tray in a 180C/350F oven for 12–15 minutes until piping hot. Cover loosely with foil to help prevent drying.
• Make ahead or reheat leftovers:
  Store cooled chicken in the refrigerator. Reheat at 180C/350F on a baking tray for 12–15 minutes, covering with foil to retain moisture. The texture may be slightly less tender after reheating, but the flavor remains excellent.

• Substitute 3/4 tbsp dark soy sauce if you don’t have light soy sauce.
• Use any neutral oil suitable for high heat (such as rapeseed, sunflower, or ghee) instead of vegetable oil.