Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2-3 red chilies, sliced
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- In a bowl, toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden and crispy, about 6-8 minutes. Remove and set aside.
- In another pan, combine soy sauce, honey, rice vinegar, sliced chilies, garlic, and ginger. Simmer over low heat for 5 minutes.
- Add the cornstarch slurry to the sauce, stirring constantly until thickened.
- Return the chicken to the pan and toss to coat in the sauce. Cook for another 2-3 minutes until heated through.
- Serve hot, garnished with sliced chilies and fresh cilantro if desired.
Notes
- For extra spicy flavor, add more red chilies or Sambal Oelek.
- Use cornstarch for a crispy coating; gluten-free if using gluten-free soy sauce.
- Best served immediately with steamed rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg