Honey garlic chicken thighs with roasted broccoli. A sweet and sticky sheet pan dinner that rivals any takeout order!
As someone who feigns vegetarianism in most social situations unless barbecue is involved, my weakness is chicken thighs. Especially these honey garlic chicken thighs.
It’s not often, but I get a craving for crispy fried chicken coated in a sweet and sticky honey garlic sauce about once a month.
One of my favorite bloggers, Mel from Mel’s Kitchen Cafe taught me how to dip chicken in cornstarch and eggs before frying it in her famous sweet and sour chicken recipe. It’s been my go-to method for frying chicken thighs ever since.
Dipping chicken in cornstarch and eggs creates a crispy crust that begs for a sweet sticky sauce. Plus, I love that cornstarch sticks to the protein better than flour typically does.
If you’re afraid of frying, I have a ‘I believe I can fry’ manifesto on my Chicken Schnitzel recipe. Frying is something that you have to practice. For some reason, the first time anyone golfs, they assume they’re going to be terrible. But the first time someone follows a recipe and tries a new cooking method, they assume they should get perfect results. It kinda kills me.
Becoming a good cook takes practice. It’s delicious practice and you get to eat along the way, so join me!
I love that this is a sheet pan dinner, aside from frying the chicken before it hits the pan, of course. After I’ve fried the chicken, it’s so convenient to make the broccoli side dish on the same roasting pan.
Plus, roasted broccoli is seriously delicious. If you don’t think you’re a broccoli lover, you have to try it roasted until it has toasty edges.
Questions about this recipe for honey garlic chicken thighs:
Is this dish really garlicky?
No, not really. The garlic mellows as it cooks in the oven, and provides a savory, rich flavor. It doesn’t have a raw garlic bite to it.
Do I really have to fry the chicken before baking it?
Yes, but it’s so easy! I even made you a how-to video. You can use a bigger skillet than me so it takes much less time.
Will this recipe for honey garlic chicken thighs make me never want to order takeout again?
Yes, most definitely. It’s so easy to make your favorite takeout dishes at home.
If you need any more help with this recipe, check the HOW TO video for it at the top of the post if you’re on mobile. If you’re on Desktop, the video usually jumps to the side of the page and plays after a short ad. And feel free to leave a comment below, and I’ll get back to you!
Happy fried chicken!
- 3 large garlic cloves, finely diced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 4 boneless, skinless chicken thighs
- 1/2 teaspoon salt, plus extra
- 1/4 teaspoon freshly ground black pepper, plus extra
- 1/2 cup cornstarch
- 1 cup neutral oil for frying, plus extra for broccoli
- 1 large egg, beaten
- 2 cups broccoli florets
- hot cooked white rice, for serving
Preheat the oven to 375. Spray a large baking sheet with cooking spray, and set aside.
In a small bowl whisk together the garlic, honey, soy sauce and ketchup. Set aside.
Next, using kitchen shears, cut each chicken thigh into 5 or 6 bite-size pieces. Add the chicken to a large resealable plastic bag.
To the bag of chicken, sprinkle in the 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/2 cup of cornstarch. Close the bag and shake the chicken to coat it with the mixture.
Meanwhile, in a non-stick skillet, heat the oil until it's very hot and almost rippling.
Have the beaten egg ready in a shallow dish nearby.
Remove each piece of chicken from the bag, dunk it in the beaten egg, and then place it in the oil to fry. Fry until the crust is lightly golden (it will feel crispy with your tongs), flip and fry on the other side, too. The chicken won't be done completely, but it will have a nice crispy coating. It might take 2 batches to fry all of the chicken, depending on the size of your skillet. Place all of the chicken on the prepared baking sheet, and push it to one side.
Pour the honey garlic sauce over the chicken, and use a spoon to toss it to coat.
Spread the broccoli florets on the other side of the pan, drizzle with extra oil, salt and pepper, and toss.
Bake the pan for 15 minutes.
When the chicken is done, stir it again to coat it in the sticky sauce.
Serve the chicken with the roasted broccoli and cooked rice.
Amount Per Serving: Calories: 1226 Total Fat: 89g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 76g Cholesterol: 244mg Sodium: 1373mg Carbohydrates: 71g Fiber: 5g Sugar: 27g Protein: 44g