Hot Honey Chicken

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Salt And Pepper, (To Season)
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  0.3 cup Flour, All-Purpose, White
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  1 tbsp Vegetable oil
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  2 tbsp Unsalted Butter
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  4 Garlic(12g)
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  1.5 tbsp Chili Paste, Sambal Oelek
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  1 tbsp Soy Sauce, Low Sodium
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  0.3 cup Honey
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  0.8 tsp Cayenne Pepper, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Red pepper flakes

Instructions

1. 1Cut the chicken breasts in half horizontally to create 4 fillets. Season both sides with salt and pepper, then set aside.
2. 2Place the flour in a shallow dish. Dredge each chicken fillet in flour, shaking off excess, and set aside on a plate.
3. 3Heat the butter and oil together in a large skillet over medium-high heat until the butter is foaming, about 1 minute. Place the chicken in the skillet and cook for 2–3 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Remove the chicken to a clean plate.
4. 4Add the minced garlic to the same skillet over medium heat and cook for about 1 minute until fragrant, stirring constantly.
5. 5Reduce heat to low. Add the soy sauce, chili paste, honey, cayenne pepper, and garlic powder to the skillet. Stir well to combine and cook for 1–2 minutes over low heat until the sauce is smooth and slightly thickened. If the sauce becomes too thick, add 1–2 tablespoons of water to reach desired consistency.
6. 6Return the chicken to the skillet and coat thoroughly with the sauce, cooking for 30 seconds over low heat. Taste and adjust seasoning with red pepper flakes, salt, and pepper.
7. 7Remove from heat and slice each chicken fillet into strips while warm.
8. 8Divide the chicken strips evenly among 4 airtight containers and drizzle each portion with the remaining sauce from the skillet while hot. Seal and refrigerate for up to 4 days.