Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (680g)
  • ½ cup cornstarch (60g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • ⅓ cup honey (113g)
  • ¼ cup soy sauce (60ml)
  • 2 tablespoons ketchup (30ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon water (15ml)
  • 1 teaspoon cornstarch (5g) - for thickening

Instructions:

  1. Toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
  2. In a small bowl, whisk together honey, soy sauce, ketchup, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes (if using), water, and cornstarch until well combined to make the honey glaze.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and set aside on a plate lined with paper towels to drain excess oil.
  4. Pour the honey glaze into the same skillet or wok. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly (about 1-2 minutes).
  5. Add the fried chicken to the glaze and toss to coat evenly. Cook for another minute, allowing the chicken to absorb the sauce. Serve immediately this honey chicken recipe.