Serves: 2 | Prep Time: 40 mins | Cook Time: 12 mins

Quantity Ingredient
1 lb Chicken thighs
1 tbsp Vegetable oil
1/2 tsp Salt
1 egg, beaten
1/2 cup Cornstarch
2 cups Rice
Sauce
1/4 cup Honey
1/4 cup Water
2 tbsp Rice wine
2 tbsp Soy sauce
1 tbsp Rice vinegar
2 tsp Cornstarch
Added during cooking
1/4 - 1/3 cup Vegetable oil
2 cloves Garlic
1 tsp Ginger, minced
2 Green onions, chopped, whites and greens separated
  1. Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10-15 minutes.
  2. Cook rice, using preferred method.
  3. Mix all sauce ingredients in a small bowl.
  4. Add egg into the chicken and stir to mix well.
  5. Add cornstarch into chicken and stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
  6. Heat vegetable oil in a large skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer. Separate pieces.
  7. Cook without touching for 2-3 minutes, or until bottom turns golden. Flip to brown the other side 2-3 minutes. Transfer chicken to a big plate. Let cool for 2-3 minutes.
  8. Wipe out the pan, leaving about a tablespoon of oil. Add garlic, ginger, and whites of green onion. Stir fry for 30 seconds or until aromatic.
  9. Add the chicken back into pan.
  10. Add sauce to the pan and stir to mix evenly.
  11. Transfer to a plate, garnish with the greens of the green onion, and serve over rice.

Source

Crispy Chinese Honey Chicken (without Deep Frying)
This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach.
Omnivore's CookbookMaggie Zhu