1-Step 1: Prepare the Sauce Start by making the honey sesame sauce. In a small bowl, combine ½ cup honey, 2.5 tablespoons soy sauce, 2 tablespoons sesame oil, ½ tablespoon sugar, 1 tablespoon cornstarch, 3 minced garlic cloves, 2 teaspoons Shaoxing wine, 2 teaspoons rice vinegar, and ¾ cup room temperature water. Whisk everything together until the cornstarch dissolves completely. Set this mixture aside while you prepare the chicken. The sauce may look thin now, but it will thicken beautifully when heated.

2-Step 2: Prepare and Season the Chicken Take 1 lb of skinless boneless chicken thighs and dice them into uniform 1.5-inch pieces. Uniform sizing ensures even cooking throughout. Place the diced chicken into a large bowl and season with ½ teaspoon of salt. Toss the pieces to coat evenly. The salt penetrates the meat during cooking for better flavor distribution.

3-Step 3: Coat the Chicken Add ¼ cup of cornstarch to the seasoned chicken. Toss the pieces thoroughly to ensure each piece gets an even coating of starch. The cornstarch creates a barrier that crisps up beautifully when fried. Add more cornstarch if needed until the chicken pieces have a light, dry coating. Set the coated chicken aside on a plate or tray.

4-Step 4: Heat the Oil and Fry the Chicken Heat ⅓ cup of neutral oil in a large heavy-bottomed pan over medium-high heat. A heavy pan distributes heat evenly and maintains temperature better. The oil should reach approximately 350°F for optimal frying. Test the temperature by dipping a wooden chopstick into the oil. If bubbles form around the chopstick, the oil is ready. Place coated chicken pieces into the hot oil in small batches. Do not overcrowd the pan, as this drops the oil temperature and results in soggy chicken. Fry each batch for 6-8 minutes total, flipping halfway through cooking. The chicken is done when it turns golden brown and crispy on all sides. Transfer fried pieces to a wire rack or paper towels to drain excess oil.

5-Step 5: Make the Sauce Once all chicken is fried and drained, discard the excess oil from the pan. Leave just a thin coating. Pour the prepared sauce mixture into the pan and bring it to a simmer over medium heat. Stir continuously as the sauce heats. The cornstarch activates and the sauce begins to thicken within 2-3 minutes. Continue simmering until the sauce coats the back of a spoon and has a glossy appearance.

6-Step 6: Combine and Serve Add the fried chicken pieces back into the pan with the thickened sauce. Toss gently to coat each piece evenly with the honey sesame mixture. The sauce clings to the crispy coating, creating that signature sticky texture. Remove from heat once all pieces are well coated. Transfer to a serving plate and garnish with ½ green onion (finely chopped) and sesame seeds. Serve immediately while the chicken remains crispy and the sauce is hot.