Honey Garlic Chicken
Perfectly seared chicken with a sweet and tangy sauce.
Equipment
- Wok or nonstick skillet
- Bowls
- Spatula
- knife
- cutting board
Ingredients
FOR THE SAUCE
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch
FOR THE CHICKEN
- 1 pound chicken breast, cut into 1/2 inch thick (see video)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
- 3 tablespoons oil
FOR THE AROMATICS
- 5 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 5 dried chilies, chopped
- 2 stalks green onions, sliced
- 1 tablespoon chopped cilantro
Instructions
- Make the sauce. In a bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and sesame oil, and mix until the sugar is dissolved. Make the slurry. In a separate bowl, combine water and cornstarch, and whisk until the cornstarch is dissolved. Set them aside.
- Season the chicken. Place the chicken pieces in a bowl, and add sea salt, pepper, garlic powder, and cornstarch. Toss to coat.
- Cook the chicken in batches. Heat a wok with oil, when the oil is hot enough (300ºF) add half of the chicken and cook for 2 minutes on each side or until golden brown. Repeat until all the chicken pieces are cooked through. Remove from the pan and set them aside.
- Use the same wok, when it's drying, add more oil. Saute garlic, ginger, and dried chilies, and constantly stir until aromatic.
- Add the cooked chicken back into the pan, and stir until combined. Add the sauce and slurry, continue stirring, lower the heat, and simmer for 2 minutes or until the sauce is thickened.
- Sprinkle with green onions and chopped cilantro. Remove from heat, and serve immediately with steamed rice.
