Chinese Takeaway Honey Garlic Chicken
Chinese Takeaway Honey Garlic Chicken
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tablespoons garlic, minced
- 1 teaspoon fresh red chilies, finely chopped (or more, to taste)
- 3 tablespoons vegetable oil, plus more as needed
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/2 cup water
- 1 tablespoon chili sauce, (like Sriracha or gochujang)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional
- 1 tablespoon dark soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sesame oil
For the Slurry
- 2 tablespoons potato starch
- 2 tablespoons water
Instructions
- 1
Prepare the potato starch slurry by whisking together the potato starch and 2 tablespoons of water in a small bowl until smooth. Set aside.
⏱️ 2 min
- 2
Heat a large wok or a heavy-bottomed skillet over high heat until smoking. Add 3 tablespoons of vegetable oil.
⏱️ 1 min - 3
Add the sliced chicken to the hot wok and stir-fry vigorously for 3-4 minutes, or until mostly cooked through and no longer pink. Remove chicken from the wok and set aside.
⏱️ 4 min
- 4
Add the diced onions and diced green bell peppers to the wok (add a little more oil if needed). Stir-fry for 2-3 minutes until slightly softened but still crisp.
⏱️ 3 min
- 5
Add the minced garlic, chili sauce, and chopped fresh red chilies to the wok with the vegetables. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Return the cooked chicken to the wok. Pour in the honey and stir-fry to coat all ingredients.
⏱️ 1 min
- 7
Add 1/2 cup of water to the wok and bring the mixture to a simmer. Season with salt and MSG (if using). Stir briefly to dissolve the seasonings.
⏱️ 2 min
- 8
Give the potato starch slurry a quick stir, then pour it into the simmering sauce in the wok. Stir-fry vigorously until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
⏱️ 2 min
- 9
Add the dark soy sauce, Shaoxing wine, and sesame oil to the wok. Perform a final quick and vigorous stir-fry to incorporate all ingredients.
⏱️ 1 min
- 10
Transfer the Honey Garlic Chicken immediately to serving dishes. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Takeaway Honey Garlic Chicken
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tablespoons garlic, minced
- 1 teaspoon fresh red chilies, finely chopped (or more, to taste)
- 3 tablespoons vegetable oil, plus more as needed
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/2 cup water
- 1 tablespoon chili sauce, (like Sriracha or gochujang)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional
- 1 tablespoon dark soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sesame oil
For the Slurry
- 2 tablespoons potato starch
- 2 tablespoons water
Instructions
- 1
Prepare the potato starch slurry by whisking together the potato starch and 2 tablespoons of water in a small bowl until smooth. Set aside.
⏱️ 2 min - 2
Heat a large wok or a heavy-bottomed skillet over high heat until smoking. Add 3 tablespoons of vegetable oil.
⏱️ 1 min - 3
Add the sliced chicken to the hot wok and stir-fry vigorously for 3-4 minutes, or until mostly cooked through and no longer pink. Remove chicken from the wok and set aside.
⏱️ 4 min - 4
Add the diced onions and diced green bell peppers to the wok (add a little more oil if needed). Stir-fry for 2-3 minutes until slightly softened but still crisp.
⏱️ 3 min - 5
Add the minced garlic, chili sauce, and chopped fresh red chilies to the wok with the vegetables. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Return the cooked chicken to the wok. Pour in the honey and stir-fry to coat all ingredients.
⏱️ 1 min - 7
Add 1/2 cup of water to the wok and bring the mixture to a simmer. Season with salt and MSG (if using). Stir briefly to dissolve the seasonings.
⏱️ 2 min - 8
Give the potato starch slurry a quick stir, then pour it into the simmering sauce in the wok. Stir-fry vigorously until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
⏱️ 2 min - 9
Add the dark soy sauce, Shaoxing wine, and sesame oil to the wok. Perform a final quick and vigorous stir-fry to incorporate all ingredients.
⏱️ 1 min - 10
Transfer the Honey Garlic Chicken immediately to serving dishes. Serve hot with steamed rice.
⏱️ 1 min