FationateFoodBelly • Easy Recipes

Ingredients

• 4 boneless, skin-on chicken thighs
• 2 tbsp honey or Monkshushu allulose syrup as an alternative
• Lots of garlic (the more, the better!)
• 2 tbsp butter
• 2 tbsp sriracha
• 2 tbsp chili sauce
• Cornstarch (for coating the chicken)
• Salt and pepper, to taste
• Neutral cooking oil

Instructions

1. Pat the chicken dry, then season generously with salt and pepper.
2. (Optional but recommended) Dry brine in the fridge overnight for the best flavor and crispiness.
3. Lightly coat the chicken thighs with cornstarch for a crisp exterior.
4. Heat 2 tbsp of neutral oil in a pan over high heat. Cook the chicken until the skin is golden and crispy, and the meat is nearly cooked through.
5. In a separate pan, melt the butter over medium heat. Add the garlic and sauté until fragrant.
6. Stir in the chili sauce, sriracha, and honey or allulose syrup, mixing well to create a glossy sauce.
7. Add the crispy chicken to the sauce, tossing until evenly coated. Serve hot with rice and enjoy!