Ingredients:

  • 680 g (1.5 lbs) Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 4 tbsp Cornflour (Cornstarch)
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 tbsp Vegetable Oil, Canola Oil, or Peanut Oil (for searing)
  • 1 tbsp Unsalted Butter
  • ½ cup Liquid Honey
  • ¼ cup Light Soy Sauce (low sodium preferred)
  • 4 large cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated (optional)
  • 1 tbsp Rice Wine Vinegar (or Apple Cider Vinegar)
  • 2 tbsp Water or Chicken Stock
  • 1 tsp Cornflour (Cornstarch) (for slurry)
  • 1 tsp Sesame Seeds, toasted (for garnish)
  • 2 Spring Onions (Scallions), finely sliced (for garnish)

Instructions:

  1. Cut the chicken thighs or breasts into uniform 1-inch cubes. In a medium bowl, combine the cornflour, salt, and pepper. Add the diced chicken and toss thoroughly until every piece is lightly coated. Shake off any excess coating.
  2. Assemble the Glaze Base: In a small bowl, combine the honey, soy sauce, minced garlic, grated ginger (if using), and vinegar. Stir well. In a separate tiny cup, whisk the 1 tsp cornflour with the 2 tbsp water/stock until lump-free to create your thickening slurry. Set aside.
  3. Sear the Chicken: Heat the oil and butter in a large skillet over medium-high heat until shimmering. Add the coated chicken pieces (work in batches if necessary). Fry for 3-4 minutes per side, turning occasionally, until golden brown and crispy on the exterior and cooked through (internal temperature 165°F/74°C). Transfer the chicken to a wire rack to drain excess oil.
  4. Finish the Glaze: Remove any residual fat or burnt bits from the skillet. Return the pan to medium-low heat. Pour the glaze base into the warm pan. Bring to a gentle simmer, stirring constantly for about 30 seconds. Stir the cornflour slurry again and pour it immediately into the simmering glaze. Whisk continuously until the sauce rapidly thickens into a syrupy consistency.
  5. Toss and Serve: Return the drained, cooked chicken bites to the skillet. Toss vigorously for about 30 seconds, ensuring every piece of chicken is coated in the sticky glaze. Transfer immediately to a serving dish and scatter with toasted sesame seeds and sliced spring onions. Serve hot.