Garlic Chicken

1. 1
   prep

   Season the chicken and make the sauce.

   1.Pat the chicken cubes dry with paper towels. Toss with salt and black pepper.

   2.In a mixing bowl, whisk together soy sauce, honey, and rice vinegar until the honey dissolves.

   3.In a separate small bowl, stir cornstarch into 3 tbsp water to make a slurry. Set all aside.

   TIPPatting chicken dry helps it sear instead of steam in the pan.
2. 2
   fry · ~5 min

   Sear the chicken until golden.

   1.Heat vegetable oil in a wok or large skillet over high heat until shimmering.

   2.Add chicken in a single layer and cook undisturbed for 2 minutes until golden on the bottom.

   3.Flip and cook another 2 minutes until just cooked through. Transfer to a plate.

   TIPDon't overcrowd the pan — cook in two batches if needed so the chicken sears properly.
3. 3
   saute · ~1 min

   Cook the garlic and white parts of green onion.

   1.Reduce heat to medium. Add minced garlic and sliced white parts of green onion to the same pan.

   2.Sauté for 30 to 45 seconds until fragrant and just starting to turn golden.

   TIPGarlic burns quickly — keep it moving and have the sauce ready to pour.
4. 4
   simmer · ~2 min

   Bring the sauce together.

   1.Pour the soy sauce mixture into the pan. Let it bubble for 30 seconds.

   2.Give the cornstarch slurry a quick stir, then pour it into the pan while stirring continuously.

   3.Simmer for 1 minute until the sauce thickens and turns glossy.
5. 5
   mix · ~1 min

   Toss the chicken in the garlic sauce.

   1.Return the seared chicken to the pan along with any juices on the plate.

   2.Toss well for 1 minute until every piece is coated in the sticky garlic sauce.
6. 6
   garnish

   Garnish with green onion tops and sesame seeds. Serve immediately.

   Transfer to a serving dish, scatter with the reserved green onion greens and a sprinkle of toasted sesame seeds. Serve hot over steamed rice.

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