1 ¼ lbs chicken thighs, cut into pieces
¼ cup flour
6 tbs canola oil
2 cloves minced garlic
2-inch piece of grated ginger
½ cup honey
½ cup water
6 tbs soy sauce
3 tbs rice wine vinegar
½ tsp red pepper flakes
1 tbs corn starch diluted with a bit of water
1 tbs sesame oil
4 green onions cut into small rounds
1 tsp sesame seeds
1 red bell pepper, diced, and 1 small onion, diced (optional)
Preparation
Put the chicken into a Ziplock back with the flour, close tightly, and shake until the chicken is coated. Toss any flour left.
Heat the canola oil in a pan at high. Add the chicken and cook until golden with crusty surface, (not necessary to cook fully as there is additional cook time later). Remove to a paper towel lined plate.
Add a little oil if needed and if using bell pepper and onion, sauté until softened and add the garlic and ginger for a few seconds before adding the water, honey, soy sauce, rice vinegar, red pepper flakes, sesame oil and corn starch. Bring to a boil and let thicken and add the chicken back to the pan. Cook an additional five minutes. Add the green onions just before serving so they are covered with sauce but still crunchy. Serve over steamed rice. Sprinkle with sesame seeds.
This is one of Serge and Richard’s favorite chicken recipes.
- Servings: 4
- Prep: 15 min
- Cook time: 35 min
