Description
A quick and flavorful Chinese-inspired dish featuring tender bite-sized chicken pieces coated in a sweet, sticky honey sesame sauce, perfect for serving over rice.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ tsp salt
- ¼ cup cornstarch (for chicken coating)
- 2 tbsp vegetable oil
- For the Sauce:
- ¼ cup honey
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic, crushed
- 1 tbsp sesame seeds
- 1 tbsp rice vinegar
- 1 tbsp cornstarch (for sauce thickening)
- ½ cup water
- Garnishes (optional): sliced green onions, cilantro, extra sesame seeds
- Serving suggestion: cooked rice
Instructions
- Begin by cutting your chicken thighs into uniform, bite-sized pieces. Place them in a large bowl, season with ½ teaspoon of salt, and toss with ¼ cup of cornstarch until well coated. Set aside.
- In a separate small bowl, prepare the honey sesame sauce. Whisk together the honey, light soy sauce, sesame oil, crushed garlic, sesame seeds, rice vinegar, 1 tablespoon of cornstarch, and water until smooth. Set this mixture aside.
- Heat a large, high-sided frying pan or skillet over high heat. Add 2 tablespoons of vegetable oil. Once the oil is shimmering, add the chicken pieces, ensuring not to overcrowd the pan. Cook for about 5 minutes per side, until they achieve a golden-brown hue and are cooked through. You may need to cook the chicken in batches. Remove the cooked chicken and set it aside.
- Pour the prepared sauce into the same pan, reducing the heat slightly. Bring it to a simmer, stirring continuously, until the sauce thickens and becomes glossy.
- Return the cooked chicken pieces to the pan and toss them thoroughly to coat evenly with the sticky sauce.
- Serve the honey sesame chicken immediately over steamed rice, garnished with sliced green onions, fresh cilantro, and a sprinkle of additional sesame seeds, if desired.
Notes
- Garnishes are optional but add freshness and texture: use sliced green onions, cilantro, and extra sesame seeds.
- Serve over cooked rice for a complete meal.
- Cook chicken in batches if needed to avoid overcrowding the pan and ensure even browning.
- Ensure chicken is fully cooked through to an internal temperature of 165°F (74°C).