Description
Crispy, golden pieces of chicken coated in a sticky-sweet honey garlic sauce that comes together in just 20 minutes. This dish is perfect for a fast, flavorful weeknight meal with a balance of savory, sweet, and tangy flavors.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 egg, lightly beaten
- ½ cup cornstarch
- 2 tablespoons neutral oil (vegetable or peanut)
Sauce
- ⅓ cup honey
- 2 tablespoons garlic, finely chopped
- ⅓ cup chicken broth (or water)
- 1 tablespoon vinegar (rice, apple cider, or white)
- 1 tablespoon soy sauce (tamari for gluten-free)
- Pinch of red pepper flakes (optional)
- 1 tablespoon cornstarch
- 1 tablespoon butter (optional, for richness)
Instructions
- Coat the Chicken: In a bowl, mix the chicken with the beaten egg until evenly coated. Add the cornstarch and toss gently until the chicken is just coated.
- Cook the Chicken: Heat the oil in a large skillet, wok, or pan over medium-high heat. Add the chicken in a single layer, separating the pieces. Cook until golden and crispy, about 2–4 minutes per side.
- Prepare the Sauce: While the chicken cooks, whisk together the honey, garlic, chicken broth, vinegar, soy sauce, red pepper flakes, and cornstarch in a bowl until smooth.
- Combine and Thicken: Pour the sauce into the pan with the chicken. Bring to a boil, then reduce to a simmer and cook until the sauce thickens and coats the chicken, about 1 minute.
- Finish the Dish: Stir in the butter, if using, until melted and glossy. Serve immediately over steamed rice for best results.
Notes
- Add vegetables such as broccoli, bell peppers, snap peas, or snow peas for added nutrition and color.
- Stir in 1 teaspoon sesame oil or chili sauce for extra depth of flavor.
- Garnish with toasted sesame seeds and sliced green onions to enhance presentation and taste.
- Serve over cauliflower rice for a lower-carb, lighter option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
