Preheat your oven to 375°F. This ensures that the chicken cooks evenly and the glaze can caramelize properly.
In a mixing bowl, whisk together ⅓ cup of all-purpose flour, ⅛ teaspoon of kosher salt, and freshly ground black pepper to create a seasoned flour mixture.
Take the 4 boneless, skinless chicken breasts and dredge them in the flour mixture, coating each piece thoroughly. This will help create a crispy crust when you fry them.
In another bowl, whisk together the ingredients for the honey sauce: ½ cup honey, ¼ cup orange juice, ¼ cup rice vinegar, ¼ cup low-sodium soy sauce, 1 tablespoon cornstarch, 2 teaspoons sesame oil, 3 cloves garlic (minced), and 1 (1-inch piece) fresh ginger (minced). Set this aside for later use.
In a large oven-safe skillet, heat ¼ cup vegetable oil over medium heat. You want the oil to be hot but not smoking.
Once heated, add the dredged chicken pieces to the skillet, frying them for about 4 to 5 minutes on each side until they are golden brown. If needed, fry in batches to avoid overcrowding the pan, which can cause the chicken to steam instead of fry.
After browning, pour the honey sauce mixture over the chicken in the skillet. Use tongs to carefully coat each piece in the sauce, letting it seep into every nook and cranny.
Transfer the skillet to the preheated oven and allow it to cook for 10 to 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Once done, remove the skillet from the oven and let it rest for a few minutes. This helps the juices redistribute throughout the chicken, ensuring each bite is juicy.
Before serving, sprinkle the top with chopped green onion and sesame seeds for a beautiful presentation. Enjoy the delicious flavors of Honey Glazed Chicken!
