Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cut into 1-inch pieces
  • 1/4 cup (32g) all-purpose flour
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil (avocado or grapeseed)
  • 1/3 cup (115g) raw honey
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp (5g) sriracha
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the chicken pieces in a Ziploc bag with the flour, salt, and pepper. Shake vigorously until every piece is thinly and evenly coated to create a high-surface area for the sauce to cling to.
  2. Heat the oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 3–4 minutes per side until golden-brown and crisp.
  3. While the chicken sears, whisk the honey, soy sauce, vinegar, garlic, sriracha, and ginger in a small bowl.
  4. Pour the sauce mixture directly into the hot pan with the seared chicken. Toss continuously as the sauce bubbles and reduces into a thick, glossy lacquer.
  5. Garnish with sliced green onions and toasted sesame seeds before serving.