Ingredients:

  • 1.5 lb boneless skinless chicken breast or thighs, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar

Instructions:

  1. Coat the chicken. Toss your cubed chicken with cornstarch, salt, and pepper in a medium bowl. Note: Make sure it's a light dusting, not a thick paste
  2. Heat the oil. Pour oil into a skillet over medium high heat. Wait until the oil is shimmering and almost wispy.
  3. Sear the meat. Add chicken in a single layer. Cook for 3-5 minutes per side until deep golden brown and sizzling.
  4. Set aside. Remove the chicken to a plate. Note: This prevents the meat from overcooking while the sauce reduces
  5. Sauté aromatics. Lower heat to medium. Add minced garlic and ginger. Sauté for 30 seconds until fragrant but not brown.
  6. Simmer the glaze. Stir in honey, soy sauce, and rice vinegar. Simmer for 2-3 minutes until it looks syrupy and bubbles slowly.
  7. Final toss. Return the seared chicken to the pan. Toss rapidly for 1-2 minutes until every piece is coated in a velvety glaze.
  8. Finish and serve. Remove from heat immediately. Note: If you leave it on the heat, the sugar in the honey will burn