📋 Instructions

1. 1Prep the chicken — Pat the chicken pieces bone dry with paper towels, then toss them in a bowl with the cornstarch and salt until every piece wears a thin white coat. Let them sit for 5 minutes while you whisk the sauce; the coating hydrates and clings better.
2. 2Whisk the sauce — In a small bowl, stir together the honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes until the honey dissolves completely. Set it beside the stove, because once the pan is hot you will not have time to measure.
3. 3Sear the first batch — Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 375F (190C), until it shimmers. Add half the chicken in a single layer and cook for 4 to 5 minutes per side, until deeply golden brown and the internal temperature reads 165F (74C).
4. 4Sear the second batch — Move the first batch to a plate and add the remaining oil and chicken. Cook the same way, 4 to 5 minutes per side, until golden and crisp at the edges. Listen for a steady sizzle; a quiet pan means the heat is too low.
5. 5Bloom the garlic — Lower the heat to medium and add the minced garlic to the empty pan. Stir constantly for 30 to 45 seconds, just until it smells fragrant and turns pale gold, not brown. This is the moment your kitchen starts to smell like the best takeout spot in town.
6. 6Build the glaze — Pour in the whisked sauce and let it bubble for 1 to 2 minutes, stirring, until it thickens enough to coat the back of a spoon. It should look glossy and syrupy, with bubbles forming at the edges of the pan.
7. 7Toss and coat — Return all the chicken and any resting juices to the pan and toss for 1 to 2 minutes over medium-low heat until every bite is slicked with glaze. The sauce should cling, not pool, at the bottom of the skillet.
8. 8Garnish and serve — Scatter the sesame seeds and scallions over the top and serve immediately over steamed rice or tucked into warm tortillas. The glaze tightens as it cools, so bring it to the table while it is still sticky.