Ingredients
Scale
- 1 lb (450 g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 cup honey or maple syrup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1-2 red chili peppers, sliced (optional for heat)
- Chopped green onions and red chili flakes for garnish
Instructions
- Preheat oil in a large skillet over medium-high heat. Coat chicken pieces with cornstarch and fry until golden and crispy, about 5-7 minutes. Remove and set aside.
- In a saucepan, combine honey, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
- Add cooked chicken to the sauce, toss to coat evenly, and simmer for another 2 minutes to absorb flavors.
- Serve hot, garnished with chopped green onions and red chili flakes for extra spice and color.
Notes
- For extra crunch, double coat chicken in cornstarch before frying.
- Adjust chili peppers based on spice preference.
- Best enjoyed fresh for crispy texture and bold flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Frying, simmering
- Cuisine: Asian-inspired
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 14g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 75mg
