Crispy Honey Garlic Butter Chicken Thighs

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Crispy Honey Garlic Butter Chicken Thighs

Crispy, juicy chicken thighs coated in a sticky honey garlic butter sauce...honestly, what more could you want? This chicken recipe is super easy, ready in under 30 minutes and when served over warm rice and cooked greens, it makes the perfect weeknight dinner!

Recipe Stats

Cooking time

25 minutes

Serves

2

Difficulty

Easy

Spice

Mild

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Crispy Honey Garlic Butter Chicken Thighs

Ingredients

2 servings

for the chicken

for the crispy coating

for the honey garlic butter sauce

to serve

Notes

Some secret knowledge

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Possible Substitutions

  • Chicken thighs: You can use boneless chicken breast, but keep an eye on the cooking time as breast can dry out more easily.
  • Tapioca starch: You can use cornstarch on its own if you don't have tapioca starch. The combination gives an especially light and crispy coating.
  • Shaoxing wine: Dry sherry works well as a substitute, or simply leave it out.
  • Mirin: Use a small splash of rice vinegar plus a little extra honey.
  • Sriracha: Any hot sauce you like will work, or leave it out if you prefer no heat.
  • Pak choi: Broccoli, tenderstem broccoli, bok choy, spinach or any greens you have in the fridge will work.
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Things to Keep in Mind

  • Keep the skin on: The skin gets beautifully crispy in the air fryer and adds so much flavour.
  • Don't overcrowd the air fryer: Give each thigh enough space for the hot air to circulate and crisp the coating.
  • Dust off excess starch: Too much starch can leave you with a thick, powdery coating rather than a light crisp crust.
  • Taste your sauce: Soy and oyster sauces vary in saltiness, so taste before adding any extra salt!
  • Sauce at the end: The chicken is at its crispiest straight out of the air fryer, so coat it in the sauce just before serving to keep some of that crunch.
Fridge

Storage

  • Fridge: Store leftover chicken fridge for up to 3 days
  • For the best texture: If possible, store the chicken separately from any extra sauce so the crispy coating doesn't become too soft.
  • Reheating: Reheat the chicken in an air fryer at 180°C for 5–8 minutes, or until piping hot. Warm any leftover sauce separately and coat the chicken just before serving, or if reheating with the sauce then reheat gently in a pan over medium-low heat until warmed through.

Method

marinate the chicken

Add the chicken thighs to a large bowl along with the minced garlic, ginger, Shaoxing wine, oyster sauce, light soy sauce, kecap manis, salt and black pepper.

Mix thoroughly, making sure the chicken is well coated.

Cover and leave to marinate for at least 30 minutes, but not necessary if you don't have time!

coat the chicken

In a separate bowl, combine equal parts cornstarch and tapioca starch.

Remove the chicken from the marinade and coat each thigh generously in the starch mixture, making sure all sides are covered.

Dust off any excess starch — you want a light, even coating rather than a thick layer.

air fry the chicken

Place the chicken thighs into your air fryer basket or onto a wire rack, skin-side down.

Air fry at 190°C for 15–17 minutes, flipping halfway through, until golden, crispy and cooked through.

Once cooked, remove the chicken and let it rest for approximately 5 minutes.

make the honey garlic butter sauce

While the chicken rests, heat a pan over medium-high heat.

Add the butter and minced garlic and sauté for a few minutes until the garlic is fragrant and starts to cook.

Add the light soy sauce, oyster sauce, mirin, honey and hot sauce.

Mix everything together and allow the sauce to cook for a few minutes until it becomes glossy and slightly thickened.

Taste and adjust to your liking — add more honey for sweetness or more hot sauce for heat.

coat the chicken

Return the rested chicken thighs to the pan.

Coat each piece generously in the honey garlic butter sauce, turning the chicken for a few minutes until every side is glossy and covered.

slice & serve

Remove the chicken from the pan and slice into strips.

Serve over warm rice with pak choi or your greens of choice.

Finish with sesame seeds and chopped chives, then spoon over any remaining sauce.

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