Poulet aigre-doux au miel et à l’ail

Ingrédients

• 1 pound chicken thighs (boneless, skinless)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon mirin
• 3 tablespoons flour
• 1 tablespoon olive oil
• 6 tablespoons ketchup
• 4 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 tablespoons minced garlic

Préparation

1. 1

   Combine the chicken thighs with 1 tablespoon of mirin then season with salt and pepper. Make sure it’s evenly and well coated.

2. 2

   Add the flour and toss to coat. Again, make sure it’s evenly coated.

3. 3

   In a bowl, combine the ketchup, honey, soy sauce, mirin, and minced garlic. Set aside.

4. 4

   In a large skillet over medium-high heat, heat up the oil, and once hot, add the chicken thighs, smooth-side down. Cook for 5 minutes. Flip and continue to cook for 6 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary.

5. 5

   Add the tangy honey garlic sauce to the chicken and fully coat them and allow everything to cook for another minute.

6. 6

   When done, let the chicken rest for a couple of minutes before serving. Garnish with green onions and sesame seeds if desired.