Honey Chicken & Pickles Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat dry. Cut each thigh into 1.5–2 inch pieces. Place chicken in a bowl and add salt, black pepper, and garlic powder. Pour in soy sauce and rice vinegar and toss to combine. Sprinkle cornstarch over the chicken and toss until each piece is lightly coated. Let marinate 10–15 minutes while you prepare other components.

Slice the dill pickles into thin coins. Reserve 2 tablespoons of pickling liquid from the jar and set both aside. Thinly slice green onions on the diagonal and toast sesame seeds in a dry skillet over low heat until fragrant, about 1–2 minutes; watch closely so they don't burn.

Heat a large skillet or cast-iron pan over medium-high heat. Add the neutral oil and heat until shimmering. Add the chicken pieces in a single layer without overcrowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until the underside is golden-brown. Flip and cook another 2–3 minutes until cooked through and just browned. Transfer cooked chicken to a plate and keep warm. If using butter for shine, add it to the pan and swirl to melt after removing chicken.

Lower heat to medium. To the same pan (wipe out excessive burnt bits if needed but keep fond), add honey, 2 tablespoons water, 1 tablespoon low-sodium soy sauce, apple cider vinegar, lemon juice, and chili flakes. Stir and bring to a gentle simmer. Let the glaze reduce and thicken for 1–2 minutes, stirring frequently. Taste and adjust: add a pinch more chili flakes for heat or 1/2 teaspoon pickling liquid if you'd like extra tang.

Return the cooked chicken to the pan and toss to coat thoroughly in the glaze. Cook together 1–2 minutes so the glaze clings and the chicken is heated through, spooning glaze over pieces to evenly coat.

Transfer glazed chicken to a serving plate. Scatter pickle coins on top or alongside the chicken and drizzle 1–2 teaspoons of reserved pickling liquid over the pickles (optional) to boost tang. Sprinkle sliced green onions and toasted sesame seeds over everything. Serve immediately with rice, steamed vegetables, or on a sandwich bun for a honey-pickles sandwich.