Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 3 tbsp avocado oil
  • 0.33 cup raw honey
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp unsalted butter, cold
  • 1 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Pat the chicken cubes completely dry with paper towels to ensure a proper sear. Toss the cubes in the salt, pepper, and garlic powder until evenly coated.
  2. Add the cornstarch and flour to the bowl. Shake vigorously until every piece of chicken is chalky and fully separated with no wet spots visible.
  3. Heat avocado oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken in a single layer, ensuring not to crowd the pan.
  4. Flash-sear the chicken for 3-4 minutes per side until the exterior forms a shattering crust and is golden brown.
  5. In a small bowl, whisk together the honey, minced garlic, grated ginger, low-sodium soy sauce, and rice vinegar.
  6. Lower the heat slightly and pour the glaze over the chicken. Simmer for 1-2 minutes until the sauce reduces and thickens.
  7. Remove the pan from heat and immediately whisk in the cold butter to create an emulsion, allowing the sauce to cling to the chicken.
  8. Garnish with toasted sesame seeds and sliced scallions before serving.