Step 1

Season the chicken thigh with salt and pepper on both sides.

Step 2

Pat dry the chicken with a paper towel and coat the chicken with corn starch on both sides. Shake off any excess corn starch before pan-frying.

Step 3

In a pan, add oil and turn the heat to medium-high. Once the pan is hot, add in the chicken thigh skin side facing down. Pan fry for 7 minutes, skin side facing down, flip, and cook for another 5 minutes.

Step 4

Remove the chicken and set it aside.

Step 5

Mix soy sauce, minced garlic, five-spice powder, and honey in a bowl.

Step 6

Drizzle the sauce into the same pan that the chicken was cooked and simmer for 1 minute.

Step 7

Add back in the chicken and cook the chicken on high heat while drizzling the sauce all over the chicken for 1 minute.