Ingredients
Method
Prepare the Chicken
- Cut chicken thighs into large bite-sized pieces about 4cm in size. Pat the pieces completely dry with paper towels to ensure maximum crispiness.
Coat the Chicken
- In a large bowl, combine 30g cornstarch, 5g salt, and 3g black pepper. Add chicken pieces and toss until evenly coated with the cornstarch mixture.
Sear the Chicken
- Heat 30ml vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan.
Achieve Golden Crust
- Cook chicken without moving for 3 minutes until the bottom is golden brown. Flip each piece and cook another 3 minutes on the second side. Remove cooked chicken to a plate.
Build the Aromatics
- In the same pan, add 6 minced garlic cloves and 10g minced ginger. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
Create the Glaze
- Add 80g honey, 45ml soy sauce, 30ml rice vinegar, and 2g red pepper flakes to the pan. Bring to a simmer and cook for 2 minutes until the mixture slightly thickens.
Coat and Finish
- Return all chicken pieces to the pan. Toss continuously to coat evenly with the glaze. Cook for 2 minutes until the glaze clings to the chicken and caramelizes.
Garnish and Serve
- Transfer chicken to a serving plate and sprinkle with 10g sesame seeds. Serve immediately while hot and crispy.
Notes
- The cornstarch coating is essential—it creates a textured surface for the glaze to adhere to and produces that signature crispy exterior
- Watch the honey glaze carefully as it can burn quickly; reduce heat if it starts darkening too fast, and add a splash of water if it becomes too thick
- Rice vinegar is key to balancing the sweetness of the honey—don't substitute with regular vinegar or omit it entirely
- Chicken thighs work better than breasts here because they stay juicy and tender even with the high-heat cooking method
- Serve over jasmine rice or with steamed broccoli to soak up the extra glaze