Ingredients
- Chicken thighs, boneless, skinless: 1.5 lbs, cut into 1-inch pieces
- Cornstarch: 1/2 cup
- Vegetable oil: 1/4 cup, plus more for frying
- Honey: 1/4 cup
- Soy sauce: 1/4 cup
- Garlic, minced: 4 cloves
- Rice vinegar: 2 tablespoons
- Sesame seeds: 1 tablespoon, for garnish
Instructions
- Step 1: Toss the chicken pieces with cornstarch in a bowl until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove the chicken with a slotted spoon and drain on paper towels.
- Step 3: In a separate saucepan, combine honey, soy sauce, minced garlic, and rice vinegar. Bring to a simmer over medium heat.
- Step 4: Cook the sauce for 2-3 minutes, or until it slightly thickens.
- Step 5: Add the crispy chicken to the saucepan and toss to coat evenly with the honey garlic sauce.
- Step 6: Serve immediately, garnished with sesame seeds. Enjoy!
Notes
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the chicken on a baking sheet and bake at 350°F (175°C) until warmed through to maintain crispiness.
- Serve this delicious chicken over fluffy white rice or noodles for a complete and satisfying meal.
- For extra flavor, marinate the chicken in a tablespoon of soy sauce and a teaspoon of grated ginger for at least 30 minutes before coating it in cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American