Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons cornstarch (for dredging)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar (or rice vinegar)
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Lightly dredge in cornstarch.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until golden and crispy on the outside and cooked through. Remove and set aside.
- In the same pan, lower the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in honey, soy sauce, and vinegar. Let the sauce bubble for about 1–2 minutes until slightly thickened.
- Return the chicken to the pan, turning to coat well in the sauce.
- Remove from heat, garnish with sliced green onions and sesame seeds if desired, and serve immediately with rice or vegetables.
If you’d like, I can help you adjust it for an air fryer, oven, or slow cooker too — just let me know!