Honey Garlic Chicken

Ingredients

• 388 g boneless, skinless chicken thighs (cut into bite-sized pieces; weight range 375g-400g)
• 1 tsp salt
• 1 tsp garlic powder
• 0.5 tsp black pepper
• 0.25 cup cornstarch (for coating chicken)
• 60 g honey
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 19 g garlic (minced (4–5 large cloves))
• 12 g green onion whites (finely sliced)
• 1 tsp cornstarch (for slurry)
• 2 tsp water (for slurry)
• neutral oil (enough to lightly coat the bottom of a pan for shallow frying)
• sesame seeds (for garnish)
• green onion greens (sliced, for garnish)

Steps

1. 1

   Place the bite-sized chicken pieces in a bowl and toss with the salt, garlic powder, black pepper, and 1/4 cup cornstarch until every piece is evenly coated.

2. 2

   Heat enough neutral oil in a pan over medium-high heat to lightly coat the bottom. Shallow fry the chicken pieces until they are golden brown on all sides and cooked through. Remove the chicken from the pan and set aside.

3. 3

   Reduce the heat to medium. If the pan is dry, add a small amount of oil. Sauté the minced garlic and sliced green onion whites for 30–60 seconds until they become fragrant.

4. 4

   Pour the honey, soy sauce, oyster sauce, and rice vinegar into the pan. Stir to combine and let the mixture simmer for 1–2 minutes.

5. 5

   In a small bowl, mix 1 tsp cornstarch with 2 tsp water to create a slurry. Stir the slurry into the simmering sauce and cook until the sauce has thickened.

6. 6

   Return the fried chicken to the pan and toss thoroughly until every piece is well coated in the thickened sauce.

7. 7

   Garnish the dish with sesame seeds and sliced green onion greens. Serve immediately with steamed rice.

Notes

For the best results, ensure the pan is hot before adding the chicken to get a good sear. Serve with steamed jasmine rice to soak up the extra sauce.

Nutrition per serving

• main
• chicken
• honey garlic
• easy dinner
• pan-fried
• dairy-free