Ingredients
Equipment
Method
- In a medium bowl, start by combining cornstarch, salt, and ground white pepper. This mixture will coat the chicken pieces, helping to achieve that crispy texture. Make sure to mix them well, ensuring the chicken is evenly coated.
- Add your cut boneless, skinless chicken thighs into the bowl, and toss them gently to coat them thoroughly with the cornstarch mixture. This step is crucial for achieving that lovely crust.
- Next, heat about two tablespoons of vegetable oil in a wok or large skillet over medium-high heat. You want the oil hot enough that when you add the garlic, it sizzles immediately.
- Once the oil is hot, add in the garlic, and stir-fry it for about one minute, or until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Add the coated chicken pieces to the wok. Cook them for about five to seven minutes, stirring occasionally. You want the chicken to be golden brown and cooked through. Ensure it reaches an internal temperature of 165°F to guarantee it’s safely cooked.
- Once the chicken is cooked, remove it from the heat and set it aside temporarily. In the same pan, add soy sauce, water, honey, and sesame oil. Stir these ingredients together to create a flavorful sauce.
- Allow the sauce to simmer for a few minutes until it slightly thickens. You want it to be thick enough to coat the chicken nicely, creating that glossy look.
- Return the cooked chicken to the pan, mixing it with the sauce. Make sure every piece of chicken is well coated in the delightful sauce.
- Finally, taste the dish and adjust the seasoning with additional salt and pepper if necessary. Once everything is well combined and seasoned, it’s ready to serve!
Notes
If you manage to have leftovers, you’re in luck! The flavors deepen and meld together overnight, making the next day’s lunch even more delightful.