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Licorice Honey Chicken Thighs


  • 1 tablespoon vegetable oil
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 inch piece fresh ginger, peeled and cut into thin strips
  • 3 garlic cloves, thinly sliced
  • 1/3 cup Chinese rice wine (or sherry)
  • 1/2 cup chicken stock or water
  • 1 tablespoon Forever Bee Licorice Honey
  • 1/4 cup low-sodium soy sauce
  • 3 to 4 tablespoons fresh orange juice
  • 2 scallions, thinly sliced


  1. In a large (12-inch) skillet, heat the oil over medium heat until shimming. Add the chicken skin-side down and cook undisturbed until they pull away easily from the pan and the skin is golden, 5-8 minutes. Turn the pieces with tongs and cook for a minute longer, just to lightly brown the other side. Remove with tongs to a place.
  2. Pour off all but a tablespoon of the oil and add the ginger, garlic, rice wine, stock or water, Forever Bee Licorice Honey and soy sauce to the pan. Bring the mixture to a boil, add the clementine or orange juice, and put the chicken back into the skillet skin-side up. Simmer until the chicken is just cooked through 5 - 10 minutes more.
  3. Remove the chicken to a plate and turn the heat to high. bring the sauce to a boil and reduce until almost syrupy.
  4. Return the chicken to the pan to glaze in the sauce. Sprinkle with scallions and serve with white rice.
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