Relationship Status Recipe

Season and Flour

Pat the chicken pieces dry with paper towels. In a bowl, toss chicken with kosher salt and black pepper. Place the flour in a shallow bowl and dredge the seasoned chicken pieces until lightly coated, shaking off excess.

Heat the vegetable oil in a large skillet or sauté pan over medium-high heat until shimmering (about 350°F / oil will ripple). Fry the floured chicken in batches so pieces aren’t crowded, about 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer fried chicken to a paper towel–lined plate to drain. Wipe out excess oil from the pan, leaving about 1 tablespoon for the sauce step if desired.

In the same skillet, reduce heat to medium and add the butter. When melted, add the minced garlic and grated ginger and sauté for 30–45 seconds until fragrant but not browned.

Add the soy sauce, honey, sriracha, rice vinegar, hoisin sauce and 3/4 cup of the water to the pan; stir to combine and bring the mixture to a gentle simmer.

In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth to make a slurry. Slowly add the slurry to the simmering sauce while stirring. Continue to simmer for 1–2 minutes until the sauce thickens to a glossy, coat-ready consistency. Taste and adjust: add more sriracha for heat, more honey for sweetness, or a splash more rice vinegar for brightness.

Add the fried chicken pieces back into the pan and toss to coat thoroughly in the sauce. Cook together for 1–2 minutes so the chicken absorbs flavor and is heated through.

Divide the steamed jasmine rice or noodles among 4 plates or bowls. Top with the saucy chicken, spooning extra sauce over the rice.

Scatter the sliced green onions and toasted sesame seeds over the top. Serve with lime wedges on the side for optional brightness.

Enjoy immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce.