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Our family loves the honey garlic chicken sold at the local Chinese grocery store’s Cantonese BBQ section. So I decided to replicate it at home using all-natural ingredients. Instead of BBQ, I use the braising method for quicker and healthier cooking.
This is part of the better-than-take-out chicken series, which includes Kung Pao Chicken, Orange Chicken, Moo Go Gai Pan {Chicken and mushroom}.
How to cook Cantonese BBQ Style Honey Garlic Chicken?
Tip No.1 is to use chicken thigh meat with skin on if possible for a crispy Honey Garlic Chicken
I usually use Costco’s organic chicken drumsticks and then separate the bones. The skin adds a glazed color and crispy texture.
Tip No.2 is to sprinkle the chicken with salt and pepper to marinate them first
Sprinkle salt and black pepper combo evenly on the chicken and include both sides. For each pound of chicken, use 1/4 tsp salt and 1/4 tsp black pepper.
Tip No.3 is to pan-fry the chicken first before braising
Pan-fry the chicken first to lock the moisture in.
Honey Garlic Chicken
Cantonese Style Honey Garlic Chicken made easy at home using all-natural ingredients.
Ingredients
- 2 lb chicken thigh meat, skin on
- 2 tbsp avocado oil
- 1 tsp black pepper
- 1/2 tsp Himalayan pink salt
Braising Sauce:
- 1 tbsp minced garlic
- 2 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Worcestershire
- 1/2 tsp red yeast rice powder
- 1 tbsp honey
- 1 tbsp brown sugar, or organic unrefined cane sugar
- 1/2 cup water
Instructions
- I usually get the organic chicken drumsticks from Costco and then remove the bones to get the skin-on chicken thigh meat.
- Rinse the chicken thoroughly under cold water, pat dry using a paper towel.
- Add everything under "Braising Sauce" except for the water to a small bowl, and mix well.
- Turn the heat to medium-high and heat a 14" nonstick pan for 1 minute and then add the 2 tbsp avocado oil in a circular motion. Use a silicone spatula to spread out the oil.
- Lay the chicken flat on the pan, sprinkle half of the salt and black pepper evenly on the chicken. Cook for 2 minutes, then flip the chicken, sprinkle the rest of the salt and black pepper, and cook for an additional 2 minutes.
- Pour the braising sauce over the chicken, and then 2 cups of water along the edge of the pan. Cover the pan with a lid and cook for 20 minutes.
- Toward the end of the 20 minutes, the water should be disappearing. Turn the heat to medium and remove the lid. Use a silicone spatula to flip the chicken and drag them over the simmering juice to cameralize the chicken.
- Cover the lid back on the pan and cook for another 10 minutes or till the braising juices disappear and thicken.
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Nutrition Information
Yield 4 Serving Size 1/4 pound chicken thighAmount Per Serving Calories 1114Total Fat 107gSaturated Fat 28gUnsaturated Fat 79gCholesterol 238mgSodium 958mgCarbohydrates 14gFiber 0.3gSugar 10gProtein 23g
Nutrition calculation is provided by"NutritionValue.org" to the best of my knowledge. Nevertheless, I use lots of homemade, all natural, unprocessed, unrefined raw & wholesome ingredients which are not always readily available in the referenced source. Therefore the calculation may not always be accurate.