Honey Garlic Chicken Recipe in 20 Minutes

Instructions:

1. Pat the 680g of chicken breast completely dry with paper towels. Note: Surface moisture is the enemy of the Maillard reaction.
2. In a large bowl, whisk together the flour, garlic powder, salt, and pepper. Toss the chicken until every piece is fully isolated and dusty.
3. Pour 30ml of canola oil into your skillet and heat over medium high until the oil ripples and a pinch of flour sizzles instantly.
4. Add the chicken in a single layer, leaving space between pieces. Cook for 3 minutes until the bottom is golden and releases easily from the pan.
5. Turn each piece and cook for another 3 minutes. The chicken should be firming up but not entirely stiff.
6. Push the chicken to the edges and drop the minced garlic into the center. Sauté for 30 seconds until the scent is overwhelming but the garlic is still pale.
7. Pour in the soy sauce, rice vinegar, sriracha, and honey. Stir constantly until the liquid begins to bubble and thicken into a syrup.
8. Remove the pan from the heat and toss in the 14g of cold butter. Stir until the sauce turns opaque and glossy.
9. Check the internal temperature of the largest piece. It should read exactly 74°C for peak juiciness.
10. Let the dish sit for 2 minutes to allow the glaze to set into a tacky, lacquer like finish.