Prep the Chicken: Cut the chicken thighs into 2-inch bite-sized pieces. In a large bowl, combine the cornstarch, flour, salt, pepper, and garlic powder. Toss the chicken pieces in the mixture until they are lightly coated.
1 lb chicken thighs, 1 tablespoon cornstarch, 1 tablespoon flour, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
Cook the Chicken: Heat avocado oil in a large skillet over medium heat. Once hot, add the chicken in a single layer. Cook for 8 minutes per side until the chicken is golden brown and crispy. Ensure each piece is well-seared for that perfect crunch. Remove the chicken and set aside.
1 tablespoon avocado oil
Add the Garlic: After the chicken is crispy, add the sliced garlic to the pan. Cook for 1 minute until fragrant.
3 garlic cloves
Make the Honey Butter Sauce: Lower the heat and add the cold butter to the pan. Stir in the sauce.
¼ cup honey, 2 tablespoon soy sauce, 1 tablespoon rice vinegar
Add the cold butter at the end to make the sauce glossy. Tip: add a splash of water to make the sauce thinner.
2 tablespoon cold unsalted butter
Add back the chicken and toss.
Serve: Garnish with finely chopped parsley and serve hot.
