Honey chicken 🍯🐓

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 0.5 cup All-Purpose Flour (for coating the chicken)
• 0.25 cup Cornstarch (for coating the chicken)
• 0.5 tsp Salt (seasoning)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (for frying)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 0.25 cup Honey (pure honey)
• 3 tbsp Soy Sauce (low‑sodium)
• 1 tbsp Rice Vinegar (adds acidity)
• 1 tsp Sesame Oil (for flavor)
• 2 stalks Green Onions (sliced for garnish)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Prepare Chicken

   Trim any excess fat, cut the chicken thighs into bite‑size pieces, then season with salt and pepper. In a bowl combine the flour and cornstarch, coat the chicken pieces, and shake off excess.

   Time: PT10M

2. Fry Chicken

   Heat the vegetable oil in a large skillet over medium‑high heat until shimmering (about 350°F). Add the coated chicken in a single layer and fry, turning once, until golden brown and cooked through, about 6‑8 minutes. Transfer to a plate lined with paper towels.

   Time: PT8M

   Temperature: 350°F

3. Make Sauce

   In the same skillet remove excess oil, leaving about 1 tbsp. Add minced garlic and grated ginger; sauté for 30 seconds. Stir in honey, soy sauce, rice vinegar, and sesame oil. Bring to a gentle boil and let the sauce thicken for 2‑3 minutes.

   Time: PT5M

   Temperature: Medium

4. Combine Chicken and Sauce

   Return the fried chicken to the skillet, toss to coat evenly with the honey‑soy glaze. Cook for another 2‑3 minutes, allowing the sauce to cling and the chicken to re‑heat.

   Time: PT5M

   Temperature: Medium

5. Garnish and Serve

   Transfer the honey chicken to a serving plate, sprinkle with sliced green onions and toasted sesame seeds. Serve hot over rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

1g