Important Reheating Tip:
No matter how much you initially reduce it, the sauce liquidates after it settles. I always reheat leftovers on the stovetop to get the sauce thick and lucious again. I’ve also tried adding cornstarch to the sauce but didn’t find it essential.
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you! Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! This is one of those irresistible recipes – like Chicken 65, where the sweet and spicy, contrasty elements feed this primal, “can’t get enough” part of us. Originally shared by my recipe tester Sehla, this Honey Chicken is like the one you’d find at restaurants but with a spicier, more complex flavor. The ginger is pronounced just enough so that it adds zest and brightness without being overpowering.
1 – Prep Chicken – Add Cornstarch/Flour right before cooking
Marinate Chicken: Coat the chicken with the flavoring ingredients, including baking soda and egg. A longer marination time is best, but 30 minutes is enough. Toss with the cornstarch and flour right before cooking the chicken.
4- Stir-Fry
Stir-Fry Veggies: You want some browning on the edges, slight blistering if you can get it.
Add Sauce + Chicken: Lastly, add the reduced sauce, followed by the chicken. Toss briefly to ensure the chicken stays nice and crispy.
Garnish: Top with sesame seeds, if using. Like Cashew Chicken, I find this pairs best with Jasmine rice, but Basmati also works.
