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Pat the chicken dry with paper towels. Lightly coat it with cornstarch, shaking off any excess. This helps achieve a slightly crisp exterior and allows the sauce to cling better.
Cook the Chicken:
Heat oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side (for boneless) or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Make the Sauce:
In the same skillet, reduce the heat to medium-low. Add minced garlic and grated ginger, sautéing until fragrant.
Stir in the honey, soy sauce, vinegar, and chili flakes. Bring the mixture to a simmer.
Thicken the Sauce:
Gradually stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy glaze.
Combine and Coat:
Return the chicken to the skillet, tossing it in the sauce to coat evenly. Simmer for an additional 2-3 minutes to meld the flavors.
Serve:
Garnish with sesame seeds and chopped green onions for a pop of flavor and color. Serve hot over steamed rice, noodles, or alongside roasted vegetables.
Serving and Storage Tips:
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