INGREDIENTS
600 g boneless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch (for coating)
2 tablespoons oil (for frying)
Salt and black pepper, to taste
For the sauce:
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon ketchup
1 tablespoon brown sugar
1 teaspoon grated ginger (optional)
1 tablespoon rice vinegar or lemon juice
1 teaspoon chili flakes (optional for heat)
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For garnish:
Chopped parsley or green onions
Sesame seeds (optional)
INSTRUCTIONS
Start by seasoning the chicken pieces with salt and pepper. Lightly coat them in cornstarch, shaking off excess. This helps create a crispy texture when cooked.
Heat oil in a large pan over medium-high heat. Add the chicken pieces in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
In the same pan, reduce heat to medium and add garlic. Sauté for about 30 seconds until fragrant.
Pour in honey, soy sauce, ketchup, brown sugar, ginger, and vinegar. Stir well and let the sauce simmer for 2–3 minutes.
Add the cornstarch slurry and stir until the sauce thickens and becomes glossy.
Return the cooked chicken to the pan and toss well to coat every piece in the sticky sauce. Let it cook together for another 2–3 minutes so the flavors absorb.
Remove from heat and sprinkle with parsley or green onions and sesame seeds. Serve immediately.
TIPS
For extra crispiness, double-coat the chicken (dip in egg, then cornstarch).
Avoid overcrowding the pan while frying to keep the chicken crispy.
Adjust sweetness by reducing honey or adding more soy sauce for balance.
If the sauce gets too thick, add a splash of water to loosen it.
Use chicken thighs for juicier, more flavorful bites.
VARIATIONS
Spicy version: Add sriracha or more chili flakes for a fiery kick.
Oven-baked option: Bake coated chicken at 200°C (400°F) for 20–25 minutes, then toss in sauce.
Air fryer method: Cook chicken at 190°C (375°F) for 15 minutes, shaking halfway.
Orange twist: Add orange juice and zest for a citrusy flavor.
Asian-style upgrade: Add sesame oil and a splash of hoisin sauce for deeper flavor.
Healthier version: Skip frying and sauté with minimal oil or bake instead.
SERVING IDEAS
Serve over steamed rice, noodles, or fried rice.
Pair with stir-fried vegetables like broccoli, carrots, or bell peppers.
Use as a filling for wraps or sandwiches for a quick meal.
This dish is irresistibly sticky, sweet, and savory with a beautiful glossy glaze—perfect for a quick dinner or even as a party appetizer. It delivers restaurant-style flavor right at home with simple ingredients and easy steps.
