Pantry Raider Chicken - Asian Style
Makes 6 servings
  • ½ cup honey
  • ⅓ cup ketchup
  • 3 tablespoons less sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground white pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2½ pound a mix of boneless chicken thighs (about 5 to 6 pieces) and breasts (2 pieces), cut into 1" pieces
  • 1 teaspoon kosher salt
  • ¼ cup cornstarch
  • 2 teaspoons grape seed oil
  • ¼ cup sesame seeds
  1. Preheat the oven to 375°F. In a medium bowl whisk together honey, ketchup, soy sauce, vinegar, sugar, ground ginger, pepper, garlic and pepper flakes (if using,) until well combined.
  2. Using another mixing bowl, season chicken with salt, then dust with cornstarch, toss to coat.
  3. Preheat a wok (or frying pan) over high heat, hover your palm over it, and when you feel the warmth, the pan is ready. Immediately add oil. Working in batches, sear the chicken until light golden brown. Transfer to a rimmed baking sheet.
  4. Pour the sauce over the chicken and toss to coat. Bake for about 20 minutes, until chicken is cooked through and coated in bubbling, thick, sticky sauce. Remove from the oven and sprinkle with sesame seeds.
Recipe by Flavor and Friends at