Description
Dinner in minutes? This Sticky Honey Chicken hits the sweet spot with its irresistible caramelized glaze that will have everyone asking for seconds. Skip takeout tonight!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup (60ml) low-sodium soy sauce
- ⅓ cup (110g) honey (high-quality for best flavor)
- 3 tablespoons (45ml) rice vinegar
- 2 tablespoons (30ml) sesame oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, for frying
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 green onions, thinly sliced for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Reserve ¼ cup in a separate bowl. Add cornstarch to the main mixture and whisk until smooth.
- Pat chicken pieces dry with paper towels and season lightly with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden brown. Flip and cook another 2 minutes.
- Reduce heat to medium and pour the cornstarch-sauce mixture over the chicken. Cook for 3-4 minutes, stirring frequently as sauce thickens and coats the chicken.
- Pour in the reserved ¼ cup of sauce, toss for 30 seconds more, then remove from heat.
- Garnish with sesame seeds and green onions before serving over rice.