Ingredients:

  • 700g (1.5 lbs) Boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 Tbsp (15 ml) Low-sodium soy sauce (for chicken coating)
  • 1 Tbsp (15 ml) Rice vinegar (for chicken coating)
  • 2 Tbsp (30 ml) Cornstarch (for chicken coating)
  • 1 Tbsp (15 ml) Neutral cooking oil
  • 1/4 cup (60 ml) Low-sodium soy sauce (for glaze)
  • 1/4 cup (60 ml) Honey
  • 2 Tbsp (30 ml) Rice vinegar (for glaze)
  • 1 Tb2sp (18 g) Fresh ginger, grated
  • 3 cloves Garlic, minced (about 1 Tbsp)
  • 1 tsp (5 ml) Sesame oil (toasted is preferred)
  • 1/2 tsp (2.5 ml) Dried chilli flakes
  • 1/4 cup (60 ml) Water or low-sodium chicken stock
  • 1 tsp (5 ml) Cornstarch (for slurry)
  • 1 tsp (5 ml) Sesame seeds, toasted (Garnish)
  • 2 Spring onions (scallions), thinly sliced (Garnish)

Instructions:

  1. Prepare the Chicken: Cut chicken thighs into even, bite-sized pieces. Place in a large bowl.
  2. Apply Initial Coating: Toss the chicken pieces with 1 Tbsp soy sauce and 1 Tbsp rice vinegar. Let sit for 5 minutes.
  3. Add Cornstarch: Sprinkle the 2 Tbsp of cornstarch over the seasoned chicken. Toss thoroughly until all pieces are lightly coated. This is key to getting a crisp exterior!
  4. Set Aside: Allow the chicken to sit for at least 30 minutes in the refrigerator. This helps the cornstarch adhere and dry slightly.
  5. Heat the Pan: Heat the cooking oil in the skillet or wok over medium-high heat until shimmering.
  6. Sear the Chicken (In Batches): Add half the chicken to the hot pan, ensuring not to overcrowd. Cook for 3–4 minutes per side, turning with tongs until golden brown and almost cooked through.
  7. Remove: Transfer the seared chicken pieces to a clean plate and set aside. Repeat with the remaining chicken, adding a splash more oil if needed.
  8. Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the empty pan. Cook for 30 seconds until fragrant (do not let the garlic burn!).
  9. Deglaze and Add Sauce Base: Pour in the 1/4 cup soy sauce, 1/4 cup honey, 2 Tbsp rice vinegar, sesame oil, and chilli flakes. Whisk constantly. Bring to a simmer.
  10. Thicken the Sauce: Quickly whisk the 1 tsp cornstarch into the 1/4 cup water/stock (the slurry). Pour the slurry into the simmering sauce. Whisk continuously for 1–2 minutes until the sauce rapidly thickens and becomes glossy. It should be thick enough to coat the back of a spoon.
  11. Glaze the Chicken: Return all the seared chicken pieces to the skillet. Toss gently with the sauce, coating every piece thoroughly. Cook for 1–2 minutes, stirring, until the glaze is deeply caramelised and sticky. The internal temperature of the chicken should reach 165°F (74°C).
  12. Garnish: Transfer the Sticky Glazed Honey-Ginger Chicken to a serving platter. Sprinkle generously with toasted sesame seeds and sliced spring onions. Serve immediately.