Ingredients

• 500g skinless boneless chicken thighs, diced
• ½ teaspoon salt
• 2 tbsp cornflour
• 4 tbsp oil

For the Sauce

• 120ml honey
• 2 tbsp light soy sauce 
• 2 tbsp sesame oil
• 1 tsp white granulated sugar
• 1 tbsp sesame seeds
• 2 tsp cornflour
• 2 tsp garlic, minced
• 2 tsp rice vinegar
• 180ml water

Method

Prepare the Sauce:

In a bowl, combine all the sauce ingredients until well mixed. Set aside.

Prepare the Chicken:

Slice chicken thighs into equal bite-sized pieces, about 6-8 pieces per thigh depending on size. Transfer to a large bowl.

Season the diced chicken with salt. Add cornflour and mix with tongs until the chicken is evenly coated. Avoid overmixing.

Tip: Turn the tongs a few times to achieve an even coating.

Frying the Chicken:

In a wok or non-stick pan set over medium-high heat, add the oil. Once the oil is hot, carefully add the coated chicken, spreading it apart quickly.

Fry until golden and crispy brown on both sides, about 6-8 minutes in total. Remove the chicken from the pan and transfer to a plate. Discard any excess oil.

Cooking the Sauce:

Return the pan to medium-high heat and pour in the prepared sauce. Simmer until the sauce thickens.

Combining Chicken and Sauce:

Once the sauce has thickened, add the fried chicken to the pan. Toss and mix until each piece of chicken is coated with the sauce. Remove from heat.