Description
This honey pepper chicken is about to become your new obsession – sticky, sweet, spicy, and utterly craveable! Make extra, because everyone will be fighting for seconds.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) vegetable oil
- ¼ cup (60ml) honey
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 2 tablespoons (30g) fresh black pepper, coarsely ground
- 2–3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon (15g) fresh ginger, grated
- ¼ teaspoon red pepper flakes
- 2 tablespoons (16g) cornstarch
- ¼ cup (60ml) water
- 3 green onions, thinly sliced for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Pat chicken dry and toss with 1 tablespoon cornstarch mixed with a pinch of salt and pepper.
- Whisk together honey, soy sauce, rice vinegar, black pepper, garlic, ginger, and red pepper flakes in a bowl.
- Heat oil in a large skillet over medium-high heat and cook chicken in batches until golden, about 3-4 minutes per side.
- Remove chicken and add sauce to the pan, simmering for 2 minutes.
- Mix remaining cornstarch with water to create a slurry.
- Return chicken to the pan, add the cornstarch slurry while stirring, and cook until sauce thickens, about 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.