Cooking Instructions:

Begin by preparing the chicken. Dredge the boneless chicken thighs in cornflour mixed with salt and pepper. Pat them dry with paper towels to guarantee a crispy texture. Cut the thighs into bite-sized pieces and marinate them with light soy sauce, ginger juice, ground black pepper, Shaoxing wine, and sesame oil for at least 30 minutes.

Heat oil in a large frying pan over high heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Fry the chicken until golden brown and crispy, about 5-7 minutes. Once cooked, remove the chicken from the pan and set aside.

In the same pan, add butter and let it melt. Sauté the diced onion until translucent, then add the minced garlic and cook until aromatic.

In a separate bowl, combine honey, chicken stock, rice vinegar, light soy sauce, and lemon juice. Stir well and then pour the mixture into the pan with garlic and onion. Bring the sauce to a simmer.

Once the sauce is simmering, add the cornstarch slurry to thicken it. Stir continuously until the sauce coats the back of a spoon. If you desire added heat, mix in some chili sauce or red pepper flakes.

Return the crispy chicken to the pan, and stir-fry it in the sauce until it's evenly coated. Let it simmer for another minute for the flavors to meld.

Serve the crispy honey garlic chicken over boiled rice. Garnish with finely chopped parsley, sesame seeds, and additional chili flakes if desired.