Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
Instructions
- Step 1: In a medium bowl, combine flour, salt, pepper, garlic powder, and ginger powder. Add chicken and toss to coat evenly.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and set aside.
- Step 3: In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and minced garlic.
- Step 4: Add the cooked chicken back to the skillet and pour the honey garlic sauce over it. Toss to coat evenly.
- Step 5: Cook for 2-3 minutes, or until the sauce has thickened and is slightly sticky. Stir frequently to prevent burning.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet, adding a teaspoon of water or a splash of soy sauce to prevent dryness.
- Serve this incredible chicken over a bed of fluffy white rice, garnished with chopped green onions for a vibrant presentation.
- For extra crispy chicken, ensure the chicken is completely dry before dredging in the flour mixture; patting it with paper towels helps achieve optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American