Honey Garlic Chicken Delight (Printer-Friendly)
Tender chicken cubes coated in a sweet, garlicky glaze that caramelizes to a sticky, flavorful finish.
# What You’ll Need:
→ Chicken
01 -
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1/4 cup cornstarch
03 -
1/4 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1 large egg, beaten
06 -
2 tablespoons vegetable oil, for cooking
→ Honey Garlic Sauce
07 -
1/2 cup honey
08 -
1/4 cup low sodium soy sauce
09 -
1/4 cup water
10 -
2 tablespoons rice vinegar
11 -
4 cloves garlic, minced
12 -
1 tablespoon sesame oil
13 -
1 teaspoon grated fresh ginger
14 -
1/2 teaspoon red pepper flakes (optional)
15 -
1 tablespoon cornstarch
16 -
2 tablespoons cold water
→ Garnish (optional)
17 -
Sesame seeds
18 -
Chopped green onions
# Steps to Make This:
01 -
In a large bowl, combine cubed chicken with cornstarch, salt, and black pepper until evenly coated. Pour beaten egg over, tossing gently to bind the coating to the chicken.
02 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through (165°F internal temperature). Remove and drain on paper towels.
03 -
Combine honey, soy sauce, water, rice vinegar, minced garlic, sesame oil, grated ginger, and red pepper flakes in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
04 -
Whisk cornstarch with cold water until smooth. Gradually stir slurry into simmering sauce, whisking constantly to avoid lumps. Continue to simmer for 2-3 minutes until sauce thickens and coats the back of a spoon.
05 -
Add cooked chicken to the thickened sauce and toss to coat evenly. Cook together for an additional 1-2 minutes to meld flavors.
06 -
Transfer to a serving dish and garnish with sesame seeds and chopped green onions if desired. Serve immediately over rice, noodles, or preferred side dishes.
# Additional Notes:
01 -
For extra crispiness, consider double-frying the chicken by frying again for 1-2 minutes after initial cooking.
02 -
To make gluten-free, substitute tamari for soy sauce and ensure rice vinegar is gluten-free.