Ingredients:

  • 1.5 lbs chicken thighs, cut into 1 inch pieces
  • 0.5 cup cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp neutral oil
  • 0.33 cup honey
  • 4 tbsp unsalted butter, cold and cubed
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Dry the protein. Pat the 1.5 lbs chicken thighs thoroughly with paper towels.
  2. Season the chicken. Toss the pieces with 0.5 tsp salt, 0.5 tsp pepper, and 1 tsp garlic powder.
  3. Apply the dredge. Coat the chicken in 0.5 cup cornstarch until every piece is fully white and chalky.
  4. Heat the pan. Add 2 tbsp neutral oil to your skillet over medium high heat.
  5. Sear the chicken. Place chicken in the pan in a single layer.
  6. Develop the crust. Cook for 8-10 mins, flipping occasionally, until the exterior is golden and feels firm.
  7. Build the sauce. Push chicken to the sides; add 0.33 cup honey, 3 cloves minced garlic, 1 tbsp soy sauce, and 1 tbsp vinegar.
  8. Simmer the liquid. Let the mixture bubble for 1-2 mins until the sauce looks syrupy and thick.
  9. Mount the butter. Stir in the 4 tbsp cold cubed butter 1 piece at a time.
  10. Final toss. Coat the chicken in the sauce and garnish with 1 tsp sesame seeds and sliced green onions.