Crispy baked honey garlic chicken made with tender thigh fillets coated in a flavorful cornflour spice mix and finished with a sticky homemade sauce. This easy oven recipe combines sweet and savory ingredients like garlic, soy sauce, and honey for a perfect weeknight dinner. Serve with rice and spring onions for a complete family-friendly meal.

This crispy oven-baked chicken is tossed in a sticky homemade honey garlic sauce for a flavorful and satisfying meal. Simple to prepare and perfect served over rice with spring onions and chili flakes.

Table of Contents

Ingredients

For the Chicken

8 skinless chicken thigh fillets (approx. 800 g / 1¾ lb before trimming)
3 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika
2 tbsp oil (vegetable or canola)

For the Honey Garlic Sauce

1 tbsp rice vinegar (or apple cider/white vinegar)
1 tbsp light soy sauce
1 tsp cornflour (cornstarch)
80 ml (1/3 cup) chicken stock
1 tbsp unsalted butter
4 cloves garlic, minced
110 g (1/3 cup) honey

To Serve

Boiled rice or egg-fried rice
Chopped spring onions (scallions)
Chilli flakes

Instructions

Preheat the oven to 190°C / 375°F (fan).
Prepare the chicken: Trim excess fat from the chicken thighs and cut into bite-sized pieces. Set aside.
Coat the chicken: In a medium bowl, combine the cornflour, salt, pepper, garlic powder, and paprika. Add the chicken pieces and toss to coat evenly.
Add oil: Drizzle the oil over the coated chicken and stir to ensure the pieces are well covered and slightly sticky.
Arrange for baking: Spread the chicken in a single layer in a large baking tray (or two medium trays). Ensure there’s space between the pieces for better crisping. Use trays with sides at least 2.5 cm (1 inch) high.
Bake for 15 minutes near the top of the oven.
Make the sauce: While the chicken bakes, whisk together the rice vinegar, soy sauce, and cornflour. Stir in the chicken stock, butter, minced garlic, and honey. Set aside.
Add the sauce: After 15 minutes, remove the tray from the oven and turn the chicken pieces. If using two trays, combine everything into one. Pour the sauce around (not directly over) the chicken.
Return to oven: Bake for another 10–12 minutes, until the sauce is bubbling.
Coat the chicken: Remove the tray, stir the chicken in the sauce to coat well.
Serve: Spoon over rice, then top with chopped spring onions and chilli flakes.

Tips

Leave space between chicken pieces on the tray for maximum crispiness.
Use boneless, skinless chicken thighs for the best flavor and texture.
Don’t pour the sauce directly on top of the chicken to help preserve the crispy coating.

Variations and Substitutions

Protein Swap: Use boneless chicken breast or even tofu for a lighter version.
Spicy Kick: Add sriracha or crushed red pepper flakes to the sauce.
Vinegar Options: Swap rice vinegar with white or apple cider vinegar if needed.
Soy-Free Option: Use coconut aminos in place of soy sauce.

FAQs

Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier. If using breast, reduce the baking time slightly.

Is this dish freezer-friendly?
It’s best served fresh, but you can freeze leftovers in an airtight container for up to one month.

Can I double the sauce?
Absolutely! Just double each ingredient in the sauce and follow the same steps.

Serving Suggestions

Serve with steamed or egg-fried rice for a complete meal.
Add stir-fried veggies like broccoli or bell peppers on the side.
Garnish with sesame seeds or fresh coriander for extra flavor.

Why You’ll Love This Recipe

Crispy chicken baked—not fried—for less mess and less oil
Balanced sweet and savory flavors from the honey garlic glaze
Simple ingredients, minimal prep, and no special equipment required
Great for weeknights, meal prep, or casual dinner with guests