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Pan-seared chicken pieces coated in a golden turmeric and hot honey glaze with sliced scallions.
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Turmeric Black Pepper Chicken with Hot Honey Sauce

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 425kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon ground turmeric
  • 1.5 teaspoons coarsely ground black pepper
  • 0.5 teaspoon kosher salt
  • 2 tablespoons cornstarc h
  • 2 tablespoons neutral frying oil
  • 0.25 cup hone y
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon hot sauce
  • 2 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 2 scallions , thinly sliced for garnish

Instructions

  • In a mixing bowl, combine the chicken pieces with turmeric, black pepper, salt, and cornstarch. Toss until every piece is thoroughly coated.
  • In a separate small bowl, whisk together the honey, apple cider vinegar, and hot sauce to create the glaze.
  • Heat the neutral oil in a large skillet over medium-high heat until shimmering.
  • Add the chicken to the skillet in a single layer. Sear undisturbed for 4 minutes to develop a golden crust.
  • Turn the chicken pieces and cook for another 3 to 4 minutes until the meat is cooked through.
  • Add the minced garlic and grated ginger to the pan. Stir-fry for 60 seconds until aromatic.
  • Pour the hot honey glaze over the chicken. Stir constantly for 1 to 2 minutes as the sauce reduces and becomes a thick syrup that coats the chicken.
  • Remove from heat and garnish with sliced scallions before serving.