Loading...

Season the chicken thighs with black pepper and salt, ensuring they are evenly coated.

Place the cornstarch in a shallow dish. Thoroughly coat each seasoned chicken piece with cornstarch, shaking off any excess.

In a measuring cup or small bowl, combine the soy sauce, honey, grated ginger, and minced garlic. Whisk these ingredients together until well combined to create the honey soy sauce.

Heat the oil in a large pan or skillet over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken pieces to the pan in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.

Pan-fry the chicken for 4 to 5 minutes per side, or until it is cooked through, golden brown, and has a crispy exterior. The exact cooking time will depend on the thickness of your chicken.

Once the chicken is cooked and beautifully browned, remove it from the pan and set it aside on a plate.

Pour the prepared honey soy sauce into the same pan (no need to clean it). Bring the sauce to a gentle simmer, allowing it to bubble and slightly thicken.

Return the cooked chicken pieces to the pan with the bubbling sauce. Toss the chicken to coat it evenly with the sauce. Continue to cook for another 2 minutes, turning the chicken occasionally, to ensure it absorbs all the delicious flavors.

To serve, place a bed of cooked rice on individual plates. Arrange the honey soy chicken over the rice.

Garnish each serving with fresh sliced cucumber, chopped green onions, and a sprinkle of sesame seeds. Serve immediately and enjoy!


Season the chicken thighs with black pepper and salt, ensuring they are evenly coated.

Place the cornstarch in a shallow dish. Thoroughly coat each seasoned chicken piece with cornstarch, shaking off any excess.

In a measuring cup or small bowl, combine the soy sauce, honey, grated ginger, and minced garlic. Whisk these ingredients together until well combined to create the honey soy sauce.

Heat the oil in a large pan or skillet over medium-high heat. Once the oil is shimmering, add the cornstarch-coated chicken pieces to the pan in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.

Pan-fry the chicken for 4 to 5 minutes per side, or until it is cooked through, golden brown, and has a crispy exterior. The exact cooking time will depend on the thickness of your chicken.

Once the chicken is cooked and beautifully browned, remove it from the pan and set it aside on a plate.

Pour the prepared honey soy sauce into the same pan (no need to clean it). Bring the sauce to a gentle simmer, allowing it to bubble and slightly thicken.

Return the cooked chicken pieces to the pan with the bubbling sauce. Toss the chicken to coat it evenly with the sauce. Continue to cook for another 2 minutes, turning the chicken occasionally, to ensure it absorbs all the delicious flavors.

To serve, place a bed of cooked rice on individual plates. Arrange the honey soy chicken over the rice.

Garnish each serving with fresh sliced cucumber, chopped green onions, and a sprinkle of sesame seeds. Serve immediately and enjoy!
