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 along with the cornflour, salt, and pepper. Mix well so each piece is evenly coated.
   8 chicken thighs, 2 tbsp cornflour, ½ tsp salt, ½ tsp pepper
2. Heat the vegetable oil in a large frying pan (skillet) over high heat.
   2 tbsp vegetable oil
3. Place the chicken into the hot pan and cook on the first side until nicely browned, about 4–5 minutes. Flip and cook for another 2 minutes on the second side.
4. Add the butter and allow it to melt. Stir in the garlic, then reduce the heat to medium to prevent burning.
   1 tbsp unsalted butter, 4 cloves minced garlic
5. In a separate bowl, stir together the honey, chicken stock, rice vinegar, and light soy sauce until combined.
   110 g honey, 80 ml chicken stock, 1 tbsp rice vinegar, 1 tbsp light soy sauce
6. Pour the sauce into the pan with the chicken. Increase the heat, bring to a boil, then let it simmer for 4–5 minutes. Cook until the sauce thickens and the chicken is fully cooked through with no pink remaining.
7. Finish with chopped parsley and chilli flakes. Serve immediately over boiled rice.
   1 tbsp parsley, ½ tsp chilli flakes, boiled rice

• Rice vinegar can be replaced with apple cider vinegar.
• If light soy sauce isn’t available, use ¾ tbsp dark soy sauce instead.
• Vegetable oil can be replaced with another neutral, high-heat oil such as rapeseed, sunflower oil, or ghee.