Step 1

SAUCE: combine all the sauce ingredients water, honey, rice vinegar, dark soy, and better than bouillon then set aside.

Step 2

CHICKEN: Cut your boneless skinless chicken thighs vertically in half and set aside.

Step 3

In a large bowl, mix together the potato starch, garlic powder, salt, and white pepper.

Step 4

Add the chicken thighs to the bowl and toss to coat evenly.

Step 5

Heat enough grapeseed oil in a large frying pan over medium-high heat to cover the bottom of the pan.

Step 6

Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 5-6 minutes per side.

Step 7

Remove the chicken from the pan and set aside on a plate.

Step 8

Remove some of the oil. Only leave 1 tbsp of oil in the pan.

Step 9

Add the butter, garlic, and red chili flakes and saute for 3 minutes until the garlic is fragrant.

Step 10

Return the chicken to the pan and coat it evenly with the sauce.

Step 11

Cook for an additional 2-3 minutes until the chicken is fully cooked and the sauce has thickened slightly.

Step 12

Garnish with chopped cilantro and serve hot.