Ingredients
- 500g chicken thighs or breasts (boneless, skinless)
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp oil (vegetable or canola)
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp water (for slurry)
Optional Garnish:
- Sesame seeds
- Chopped spring onions
Instructions
- Cut the chicken into bite-sized pieces and set aside.
- In a bowl, mix soy sauce, honey, garlic, ginger, and vinegar to prepare the sauce.
- Heat oil in a pan over medium heat.
- Add chicken and cook until lightly browned and cooked through.
- Pour the prepared sauce over the chicken and stir well.
- Let it simmer for a few minutes until the sauce thickens.
- Add cornstarch slurry if a thicker glaze is desired.
- Garnish with sesame seeds and spring onions before serving.
Notes
- Marinating the chicken for 20–30 minutes enhances flavor.
- Avoid high heat to prevent burning the sauce.
- Adjust sweetness or saltiness according to taste.
- Fresh garlic and ginger provide the best aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Non-Vegetarian