📋 Instructions

1. 1Coat the chicken — Pat the chicken pieces dry, then toss them with the cornstarch, salt, and pepper in a bowl until every piece is dusted. Let them sit for 5 minutes while you mix the sauce.
2. 2Whisk the sauce — In a small bowl, stir together the honey, soy sauce, rice vinegar, brown sugar, garlic, and red pepper flakes until the sugar dissolves. Set it beside the stove.
3. 3Heat the skillet — Warm a large skillet over medium-high heat for 2 minutes, then add 2 tablespoons of oil. It is ready when a piece of chicken sizzles the moment it touches the pan.
4. 4Sear in batches — Add half the chicken and cook at 375F (190C) pan temperature for 4 to 5 minutes per side, until deep golden brown and the internal temperature reads 165F (74C). Move the first batch to a plate and repeat with the remaining oil and chicken.
5. 5Bloom the garlic — Lower the heat to medium, pour off any excess oil, and add the sauce mixture. Let it bubble gently for 2 to 3 minutes, stirring, until it smells fragrant and thickens enough to coat a spoon.
6. 6Glaze the bites — Return all the chicken to the pan and toss for 1 to 2 minutes at a gentle simmer, until each piece is glossy and the sauce clings. The edges should look sticky, not runny.
7. 7Finish and serve — Pull the pan off the heat, scatter the scallions and sesame seeds over the top, and serve right away with rice or noodles. If the sauce tightens too much, stir in a teaspoon of water.