Description
Crispy chicken in a sweet and savory honey garlic sauce. Serve over rice or noodles for a delicious meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons vegetable oil, for cooking
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken breasts, cornstarch, salt, and pepper. Ensure the chicken is evenly coated.
- Pour the beaten egg over the chicken and toss to coat.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the chicken to the hot skillet in a single layer, avoiding overcrowding. Cook in batches if necessary.
- Cook for 5-7 minutes, or until golden brown and cooked through, turning occasionally. Internal temperature should reach 165°F (74°C).
- Remove the chicken and set aside on a plate lined with paper towels to drain excess oil.
- Make the Honey Garlic Sauce: In a medium saucepan, whisk together the honey, soy sauce, water, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using).
- Bring the sauce to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps.
- Simmer for 1-2 minutes, or until the sauce has thickened to your desired consistency.
- Combine Chicken and Sauce: Add the cooked chicken to the saucepan with the honey garlic sauce.
- Toss the chicken to coat it evenly with the sauce.
- Cook for another 1-2 minutes, allowing the flavors to meld together.
- Serve and Garnish: Remove the honey garlic chicken from the heat and transfer it to a serving dish.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately over rice, noodles, or your favorite side dish.
Notes
- Spice it up: Add extra red pepper flakes or sriracha for more heat.
- Add vegetables: Bell peppers, onions, and broccoli are great additions.
- Use chicken thighs: Substitute chicken thighs for chicken breasts, adjusting cooking time accordingly.
- Make it gluten-free: Use tamari instead of soy sauce.
- Adjust the sweetness: Reduce or increase honey to taste.
- Make it ahead: Prepare the sauce ahead of time and store in the refrigerator for up to 3 days.
- Crispy Chicken Secret: Dredge chicken in panko breadcrumbs before frying for extra crispiness.
- Garlic Lovers Rejoice: Add more minced garlic to the sauce.
- Ginger Power: Don’t skip the fresh ginger!
- Rice Vinegar Substitute: Use apple cider vinegar or white wine vinegar if needed.
- Serving Suggestions: Serve over rice, noodles, with vegetables, in lettuce wraps, or as an appetizer.
- Storage Instructions: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or skillet. Freeze for up to 2-3 months, but texture may change.
- Prep Time: 15 minutes
- Cook Time: 20 minutes