Easy Honey Sesame Chicken (30 Minutes)

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• 1 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1 lb skinless boneless chicken thighs
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp salt
• 1/4 cup + 1 tbsp cornstarch
  Ingredient note

  Source: 1/4 cup cornstarch; Source: 1 tbsp cornstarch
• 1/3 cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1/3 cup vegetable oil (or any neutral oil)
• 1/2 each green onion (finely chopped)
  Ingredient note

  Source: 1/2 green onion (finely chopped)
• ½ cup honey
  Ingredient note

  Source: ½ cup honey
• 2.5 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2.5 tbsp regular soy sauce (or light soy sauce)
• 2 tbsp sesame oil (toasted kind)
  Ingredient note

  Source: 2 tbsp sesame oil (toasted kind)
• 1/2 tbsp white granulated sugar
  Ingredient note

  Source: 1/2 tbsp white granulated sugar
• 1 tbsp sesame seeds (toasted kind)
  Ingredient note

  Source: 1 tbsp sesame seeds (toasted kind)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 2 tsp Shaoxing Cooking Wine (or dry sherry)
  Ingredient note

  Source: 2 tsp Shaoxing Cooking Wine (or dry sherry)
• 2 tsp rice vinegar
  Ingredient note

  Source: 2 tsp rice vinegar
• ¾ cup water (cold)
  Ingredient note

  Source: ¾ cup water (cold)

1. In a small bowl, whisk together all the sauce ingredients until combined and the sugar dissolves. Set aside.
2. Dice the chicken thighs into even 1.5-inch pieces. Don't pat them dry, as the natural surface moisture helps the cornstarch stick. Transfer to a large bowl and season evenly with salt.
3. Add the cornstarch to the chicken and toss until evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
4. Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
5. Remove the frying oil from the pan and reduce the heat to medium. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30 seconds, stirring until the sauce is thick and glossy.
6. Add the fried chicken and toss just until evenly coated in the sauce. Remove from the heat immediately and garnish with green onions and sesame seeds. Serve immediately.