Ingredients

Method

1. 1

   Begin by preparing the chicken. Slice the chicken breasts into strips and then dice them into bite-sized pieces.

2. 2

   Transfer the diced chicken into a large mixing bowl.

3. 3

   Drizzle the chicken with olive oil. Season generously with salt, ground white pepper, and garlic powder.

4. 4

   Add the corn starch to the bowl. Use tongs to toss the chicken pieces until they are evenly coated.

5. 5

   Heat a generous amount of olive oil in a large skillet or pan over medium-high heat.

6. 6

   Carefully add the coated chicken to the hot pan, spreading it out in a single layer.

7. 7

   Cook the chicken, stirring occasionally, until it is golden brown and cooked through.

8. 8

   Once cooked, remove the chicken from the pan and set it aside on a wire rack.

9. 9

   In a separate bowl, prepare the sauce. Combine the honey, soy sauce, Aji-Mirin, minced garlic, ground ginger, crushed red pepper flakes, and onion powder. Stir well to combine.

10. 10

    Pour the sauce mixture into the same skillet used for the chicken. Bring it to a simmer over medium heat.

11. 11

    In the now-empty sauce bowl, create a corn starch slurry by mixing 1 teaspoon of corn starch with 2 teaspoons of water until smooth.

12. 12

    Pour the slurry into the simmering sauce in the skillet and stir continuously until the sauce thickens.

13. 13

    Return the cooked chicken to the skillet with the thickened sauce.

14. 14

    Stir the chicken and sauce together until all the pieces are well-coated.

15. 15

    To serve, place a bed of cooked white rice in a bowl.

16. 16

    Spoon the honey garlic chicken over the rice.

17. 17

    Garnish with a sprinkle of dried parsley and sesame seeds before serving.