A weeknight superstar — golden pan-fried chicken pieces coated in a glossy, sticky, sweet-and-savoury honey garlic sauce with a hint of soy and ginger. On the table in 25 minutes and guaranteed to become a regular family request. Serve over steamed rice.
Pat the chicken pieces dry and toss them in the 3 tablespoons of cornstarch until lightly and evenly coated, shaking off any excess. This thin coating is what gives the chicken its golden, slightly crisp exterior.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and fry for 5–6 minutes, turning, until golden brown and cooked through. Work in two batches if needed to avoid crowding. Remove and set aside.
Lower the heat to medium. In the same pan, add the minced garlic and grated ginger and sauté for 30–60 seconds until fragrant but not browned. The residual oil and chicken bits will carry huge flavour.
Pour in the honey, soy sauce, rice vinegar, and sesame oil. Stir and bring to a gentle simmer for 1 minute. Add the cornstarch slurry and stir until the sauce thickens into a glossy, sticky glaze.
Return the golden chicken to the pan and toss to coat every piece in the sticky honey garlic sauce, cooking for 1–2 minutes more until everything is glazed and glistening. Garnish with sliced spring onions and toasted sesame seeds and serve over steamed rice.
Adapt this recipe for high-protein, keto, vegan or gluten-free profiles in one click.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet of 2,000 calories. Used for general nutrition advice.
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