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In a medium bowl, toss the cut chicken thighs with 1/4 cup cornstarch, salt, and black pepper until evenly coated.

In a small bowl, whisk together the minced garlic, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate very small bowl, whisk together the 2 tablespoons of water and 1 teaspoon of cornstarch to create a slurry. Set both aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Pour the honey garlic sauce mixture into the skillet. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, or until the sauce thickens.

Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.

Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles.


In a medium bowl, toss the cut chicken thighs with 1/4 cup cornstarch, salt, and black pepper until evenly coated.

In a small bowl, whisk together the minced garlic, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate very small bowl, whisk together the 2 tablespoons of water and 1 teaspoon of cornstarch to create a slurry. Set both aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Pour the honey garlic sauce mixture into the skillet. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, or until the sauce thickens.

Return the cooked chicken to the skillet and toss to coat evenly with the honey garlic sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.

Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately with rice or noodles.
