Garlic Honey Chicken
A quick and easy recipe for crispy popcorn chicken coated in a rich honey garlic sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 16 oz popcorn chicken Crispy and bite-sized pieces.
- 2 tbsp olive oil or vegetable oil Adds richness and prevents sticking.
- 2 pcs scallions Both white and green parts.
- 3 cloves garlic Minced for savory depth.
- 1 tsp red chili flakes Adjust according to spice preference.
Sauce Ingredients
- 1 cup chicken broth Use reduced sodium for a healthier option.
- 1/2 cup honey Contributes sweetness and glaze.
- 1/4 cup lite soy sauce Lower in sodium.
- 2 tbsp rice vinegar Adds brightness and tang.
- 1 tbsp cornstarch Thickening agent for the sauce.
- 2 tbsp water To make the cornstarch slurry.
Instructions
Preparation
- Bake the popcorn chicken according to the package directions until golden and crispy.
- In a large skillet, add the oil along with the white parts of the scallions, garlic, and red chili flakes. Cook over medium-high heat for 30 to 60 seconds until fragrant, stirring constantly.
- Pour in the chicken broth, honey, soy sauce, and rice vinegar. Whisk to combine and bring the mixture to a simmer.
- In a small bowl, combine cornstarch and water, stirring until smooth to make the slurry.
- While whisking constantly, add the cornstarch slurry to the skillet and cook for 1 to 2 minutes until the sauce thickens.
- Add the baked popcorn chicken to the sauce and toss to coat evenly.
- Sprinkle the green parts of the scallions over the chicken and serve immediately while hot.
- Store any remaining chicken in an airtight container and refrigerate for up to 4-5 days.
Notes
Use fresh garlic for maximum flavor and adjust the red chili flakes based on your spice preference. Add steamed broccoli or snap peas for extra nutrition and color.