Crispy Sticky Garlic Chicken (serves 2–3)

Crispy Sticky Garlic Chicken (serves 2–3)

Texture goal

• Ultra-crispy crust

• Juicy chicken

• Thick, shiny glaze that clings, not watery

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Ingredients

Chicken

• 1½ lb (700 g) boneless skin-on chicken thighs
  (skinless works, but skin-on gives that insane crunch)

• Salt & black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• ½ cup cornstarch (key for crispiness)

• 2 tbsp neutral oil (canola, peanut, avocado)

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Sticky Garlic Sauce

• 4 cloves garlic, finely minced

• ⅓ cup honey

• 3 tbsp soy sauce (low sodium)

• 2 tbsp brown sugar

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp ketchup (adds color + depth)

• ½ tsp chili flakes (optional but 🔥)

• 1 tbsp water

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Step 1: Prep the Chicken (important)

1. Pat chicken very dry with paper towels.

2. Season both sides with:

   • Salt

   • Black pepper

   • Paprika

   • Garlic powder

3. Lightly coat chicken with cornstarch on all sides.
   Shake off excess — thin layer only.

🧠 Cornstarch = crackly crust without deep frying.

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Step 2: Pan-Fry Until Crispy

1. Heat a large skillet over medium-high heat.

2. Add oil.

3. Place chicken skin-side down (don’t crowd).

4. Cook 6–7 minutes without moving until deeply golden.

5. Flip and cook another 5–6 minutes until cooked through.

6. Remove chicken and set aside.

🔥 You want dark golden, almost fried-looking.

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Step 3: Make the Sticky Sauce

In the same pan (lower heat to medium):

1. Add minced garlic.

2. Sauté 20–30 seconds until fragrant (don’t burn).

3. Add:

   • Honey

   • Soy sauce

   • Brown sugar

   • Vinegar

   • Ketchup

   • Chili flakes

   • Water

4. Stir and simmer 2–3 minutes until slightly thick.

It should look glossy and syrupy.

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Step 4: Glaze the Chicken

1. Return chicken to the pan.

2. Spoon sauce over each piece.

3. Simmer 2–4 minutes, flipping and basting constantly.

4. Sauce will thicken and cling tightly to the chicken.

✨ If sauce gets too thick, add 1–2 tbsp water.

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Step 5: Rest & Slice

1. Remove chicken from heat.

2. Rest 3–5 minutes.

3. Slice into chunky pieces.

4. Drizzle extra sauce from pan on top.

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Optional Finish (like the photo)

• Sprinkle with dried parsley or chives

• Extra drizzle of warm honey

• Tiny pinch of flaky salt

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Serving Ideas

• Over steamed rice 🍚

• In a bowl with veggies

• Stuffed into bao buns

• With smashed potatoes or noodles

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Pro Tips for Next-Level Results

• Want extra crunch? Double coat with cornstarch.

• Want Korean-style? Add 1 tbsp gochujang to sauce.

• Want air fryer version? I can give you exact temps.

• Want meal prep? Sauce keeps 5 days.