📋 Instructions

1. 1Prep the chicken — Pat the chicken pieces completely dry with paper towels, then toss with the salt, pepper, and cornstarch in a bowl until every piece is lightly coated. Let it sit for 5 minutes while you mix the sauce.
2. 2Mix the glaze — In a small bowl, whisk the honey, soy sauce, rice vinegar, and red pepper flakes until smooth. Set it near the stove so you can pour it in quickly later.
3. 3Heat the skillet — Warm a large skillet over medium-high heat for about 2 minutes, then add 1 tablespoon of olive oil and swirl to coat. The oil should shimmer but not smoke.
4. 4Sear the first batch — Add half the chicken in a single layer and cook for 3 to 4 minutes per side at medium-high heat, until deeply golden brown and the internal temperature reads 165°F (74°C). Transfer to a plate and repeat with the remaining oil and chicken.
5. 5Bloom the garlic — Lower the heat to medium, add the garlic to the skillet, and stir for 20 to 30 seconds until fragrant and just turning pale gold. Do not let it brown.
6. 6Glaze and toss — Pour in the honey mixture and let it bubble for about 60 seconds, stirring, until it thickens slightly and coats the back of a spoon. Return all the chicken and any juices to the pan and toss for 1 to 2 minutes until every bite is glossy and sticky.
7. 7Garnish and serve — Scatter the sliced scallions over the top and serve right away over rice, noodles, or steamed greens. If the sauce tightens too much, stir in a splash of water off the heat.