Ingredients

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1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
4 garlic cloves, minced
⅓ cup honey
¼ cup soy sauce (low sodium recommended)
2 tablespoons rice vinegar or apple cider vinegar
1 teaspoon sesame oil
½ teaspoon chili flakes (optional, for heat)

Sesame seeds and chopped green onions, for garnish

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Instructions

Step 1: Prepare the Chicken

In a medium bowl, add the chicken pieces and toss them with cornstarch until they are evenly coated. This step helps create a light crust on the chicken and allows the sauce to cling better.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken in a single layer. Cook for about 5-6 minutes, turning occasionally, until the pieces are golden brown and fully cooked. Remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Garlic

In the same skillet, add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant. Be careful not to burn it, as burnt garlic can make the dish bitter.

Step 4: Make the Sauce

In a small bowl, whisk together honey, soy sauce, vinegar, sesame oil, and chili flakes. Pour the sauce mixture into the skillet with the garlic and bring it to a gentle simmer. Let it cook for about 1-2 minutes, allowing the flavors to meld together.

Step 5: Combine the Chicken and Sauce

Return the cooked chicken to the skillet and toss it in the sauce, ensuring each piece is well coated. Let everything cook together for another 2-3 minutes until the sauce thickens slightly and clings to the chicken.

Step 6: Garnish and Serve

Sprinkle sesame seeds and chopped green onions over the chicken. Serve warm with your choice of rice, noodles, or vegetables.

Notes

Ensuring Even Cooking: To avoid overcooking or drying out the chicken, cut the pieces into uniform sizes so they cook evenly.
Checking for Doneness: If unsure whether the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut open a piece—the inside should be completely white with no pink.
Crispy Chicken Option: For extra crispiness, consider pan-frying the chicken in batches to prevent overcrowding the pan, which can cause steaming instead of browning. Alternatively, air-frying or baking at 400°F (200°C) for 15 minutes before tossing in the sauce can also work.
Thickening the Sauce: If you want a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce while simmering.
Balancing Flavors: If the sauce is too sweet, add a splash of extra soy sauce or vinegar. If it’s too salty, balance it with a bit more honey or water.

Author: Paula Susan
Prep Time: 10 minutes
Cook Time: 15 minutes