Honey Lemon Garlic Chicken

Crispy pan-fried chicken thighs glazed in a sticky honey lemon garlic sauce. Sweet, tangy, savory, and done in 30 minutes.

Prep Time 10

Cook Time 20

Servings 2 servings

Pat the chicken dry with paper towels. Season both sides with salt and pepper. Lightly dredge in cornstarch and shake off any excess.
Heat oil in a pan over medium-high heat. Add chicken skin-side down and fry for 7 minutes without moving it. Flip and fry the other side for another 7 minutes until golden and cooked through. Remove and set aside. Do not overcrowd the pan.
In the same pan, reduce heat to medium and melt the butter. Add garlic and saute for 1 minute until fragrant.
Add soy sauce, mirin, honey, lemon juice, lemon zest, paprika, chili flakes, and black pepper. Stir to combine and simmer until the sauce thickens enough to coat a spoon, about 3-4 minutes.
Return the chicken to the pan. Spoon the sauce continuously over the chicken for 1-2 minutes until evenly coated and glossy.
Serve over steamed rice. Spoon remaining sauce from the pan over the top. Garnish with sesame seeds and chives.

**Chicken thighs only:** Breasts will work but you'll lose the crispy skin and juicy texture that makes this dish. Don't substitute.

**Cornstarch coat:** Keep it light -- just enough to dredge. Too much and it turns gummy in the sauce instead of crispy.

**Pat dry first:** Moisture is the enemy of crispy skin. Paper towel the chicken before seasoning, every time.

**Don't rush the sauce:** Let it simmer and reduce until it coats a spoon. If it's too thin it won't stick to the chicken.

**Basting matters:** Once the chicken goes back in, keep spooning the sauce over it. That's what builds the glaze.

**Storage:** Keeps refrigerated up to 3 days. Reheat in a pan to keep the skin from going soggy.