- 1 pound chicken thighs, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons potato starch
- 1 tablespoon vegetable oil
- 3 tablespoons mild honey
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
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- Cut the chicken into bite-size pieces and generously salt and pepper to taste. Dust with the potato starch.
- Heat a frying pan over medium-high heat and then add the vegetable oil. If you are using skinless chicken, you may need to add a little extra oil. Swirl to coat the pan and then add the chicken in a single layer.
- Fry the chicken until browned and crispy on one side and then flip and then brown the other side. The goal is to cook the chicken through by the time the second side is golden brown. If it’s going too fast, turn down the heat a little.
- While the chicken browns, make the sauce by whisking together the honey, lemon juice and smoked paprika until combined.
- When the chicken is cooked through, use a paper towel and tongs to soak up as much of the oil in the pan as possible. You can first tip the pan to one side to make the oil pool, and then once you’ve soaked that up, move around the pan with another paper towel to soak up the rest of the oil.
- Give the sauce a stir and add it in, tossing the chicken to coat it evenly with the sauce. It’s done when there is very little liquid left and the chicken is glossy and well coated.
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