Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp toasted sesame oil
  • 1/2 cup cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/3 cup raw honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp ketchup
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 2 tbsp toasted sesame seeds
  • 3 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 425°F (220°C). Place the chicken pieces in a large mixing bowl and toss with toasted sesame oil until evenly coated.
  2. In a separate bowl or zip-top bag, combine cornstarch, salt, white pepper, and garlic powder. Add the oiled chicken and shake vigorously until every piece is fully dusted and looks powdery.
  3. Set an oven-safe wire cooling rack inside a rimmed baking sheet. Arrange the chicken in a single layer on the rack, ensuring pieces do not touch. Lightly spray the tops with cooking oil.
  4. Bake for 18–20 minutes until the chicken is golden brown and the edges are sharp and toasted.
  5. While chicken bakes, combine honey, soy sauce, rice vinegar, ketchup, minced garlic, ginger, and red pepper flakes in a small saucepan. Simmer over medium heat for 3–5 minutes until the glaze reduces and thickens.
  6. Transfer the crispy baked chicken to a clean bowl, pour the warm glaze over it, and toss gently to coat. Garnish with toasted sesame seeds and sliced green onions.