Honey Garlic Chicken

Instructions

1. Step 1

   Whisk the cornstarch with 2 tbsp (30 ml) of the water until smooth, then set the slurry aside.

   Ingredients used: 8.0 gr Cornstarch, 30.0 ml Water

   Cookware: small bowl, whisk

2. Step 2

   Pat the chicken dry and season it evenly with the ground black pepper.

   Ingredients used: 680.0 gr Chicken Thigh, 2.0 gr Ground Black Pepper

3. Step 3

   Heat the vegetable oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes per side, until browned and the thickest pieces reach 74°C; transfer them to a plate.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: instant-read thermometer, large skillet, plate, tongs

4. Step 4

   Reduce the skillet to low heat, add the garlic, and cook while stirring until fragrant, about 30 seconds.

   Ingredients used: 20.0 gr Garlic

   Cookware: large skillet

5. Step 5

   Add the honey, soy sauce, rice vinegar, and remaining 2 tbsp (30 ml) water. Increase to medium heat and simmer, stirring, for 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 80.0 gr Honey, 15.0 ml Rice Vinegar, 60.0 ml Soy Sauce, 30.0 ml Water

   Cookware: large skillet

6. Step 6

   Whisk the slurry again, stir it into the simmering sauce, and cook until glossy and lightly thickened.

   Timer: 2 min (fixed)

   Cookware: large skillet, small bowl, whisk

7. Step 7

   Return the cooked chicken and its collected juices to the skillet. Turn the pieces in the sauce and cook over low heat until coated and hot, then finish with the green onion.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Scallion

   Cookware: large skillet, tongs