Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 3 tbsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/3 cup raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 6 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. In a shallow bowl, toss the thighs with salt, pepper, and cornstarch until a thin, translucent film forms. Shake off all excess starch.
  2. Heat a 12-inch skillet over medium-high heat with the avocado oil until it shimmers. Lay the chicken in the pan smooth side down.
  3. Sear the chicken untouched for 5 minutes until a deep golden-brown crust forms. Flip and cook for another 5 minutes until the second side is firm and bronzed.
  4. Reduce heat to medium. Move chicken to the edges of the pan and whisk in the honey, soy sauce, vinegar, garlic, ginger, and red pepper flakes into the center.
  5. Allow the sauce to bubble and reduce for 2 minutes, spooning the glaze over the chicken repeatedly until it becomes thick, sticky, and clings to the meat.
  6. Ensure the internal temperature has reached 165°F (74°C) using a digital thermometer.