Honey Chicken
Honey Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken pieces with 1/4 cup cornstarch, salt, and black pepper until evenly coated. Let it sit for 15 minutes to allow the cornstarch to adhere.
⏱️ 15 min
- 2
While the chicken rests, prepare the honey garlic sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Pour the honey garlic sauce mixture into the skillet. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring, for 1-2 minutes until the sauce thickens.
⏱️ 5 min
- 5
Return the cooked chicken to the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the chicken to warm through and absorb the sauce.
⏱️ 5 min
- 6
Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with steamed rice or noodles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken pieces with 1/4 cup cornstarch, salt, and black pepper until evenly coated. Let it sit for 15 minutes to allow the cornstarch to adhere.
⏱️ 15 min - 2
While the chicken rests, prepare the honey garlic sauce. In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Pour the honey garlic sauce mixture into the skillet. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring, for 1-2 minutes until the sauce thickens.
⏱️ 5 min - 5
Return the cooked chicken to the skillet with the thickened sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes, allowing the chicken to warm through and absorb the sauce.
⏱️ 5 min - 6
Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with steamed rice or noodles.
⏱️ 5 min