Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
- 2 tbsp cornstarch or flour, for light coating
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil, for frying
- 2 cloves garlic, minced
- ¼ cup honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar or lemon juice
- ¼ cup water
- Optional garnish: red pepper flakes, sesame seeds, chopped green onions
Instructions
- Season chicken pieces with salt and pepper, then lightly coat them in cornstarch or flour.
- Heat oil in a skillet or wok over medium‑high heat and fry chicken in batches until golden and cooked through, then remove and set aside.
- In the same pan, sauté minced garlic until fragrant (about 30 seconds).
- Whisk together honey, soy sauce, rice vinegar (or lemon juice), and water; pour into the pan and bring to a simmer.
- Return chicken to the pan and stir to coat with sauce; simmer for a few minutes until sauce thickens and becomes glossy.
- Remove from heat and garnish with sesame seeds, green onions, or red pepper flakes, if desired. Serve hot over rice or noodles.
Notes
- Add vegetables like broccoli or bell pepper while cooking for a one‑pan meal.
- For extra crispiness, double‑coat chicken and fry without overcrowding the pan.
- You can bake the coated chicken at 400 °F (200 °C) for 20–25 minutes and toss in sauce afterward as a lighter option.
- Sauce can be mixed ahead and stored refrigerated for up to 3 days—shake or stir before using.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Pan‑frying (or baking)
- Cuisine: Asian‑inspired fusion
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 65 mg
