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!

ingredients

for the chicken

• 4 boneless, skin-on chicken thighs
• 5 garlic cloves, finely minced (approximately 1 tbsp)
• 1 tsp ginger, finely grated
• 1 tsp Shaoxing wine
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• Pinch of salt
• Pinch of black pepper

for the crispy coating

• Equal parts cornstarch and tapioca starch, or use cornstarch on its own

for the honey garlic butter sauce

• 1 tbsp unsalted butter
• 6–7 garlic cloves, finely minced
• 2 tbsp light soy sauce
• ½ tbsp oyster sauce
• 1 tsp mirin
• 1½ tbsp honey
• 1–2 tsp hot sauce or Sriracha

to serve

• Sesame seeds
• Chives, finely chopped
• Pak choi or greens of your choice
• Warm rice

method

1: 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!

2: 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.

3: 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.

4: 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.

5: 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.

6: 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.