Sticky Honey-Garlic Pargiyot
Ingredients
- 2 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
- ¼ cup oil
- 1 tbsp olive oil
- 6 garlic cloves, grated, or 5 frozen garlic cubes
- 2 tbsp dark brown sugar
- 2 ½ tsp paprika
- 2 tsp dried minced garlic
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- ¾ cup crushed crispy fried onions, such as French’s
- ¼ cup cornstarch
- ⅓ cup honey, plus more for drizzling
Instructions
- Preheat oven to 425°F. Line 2 metal baking sheets with foil. Coat with nonstick cooking spray.
- In a large mixing bowl, toss chicken with oil, olive oil, garlic, brown sugar, paprika, dried minced garlic, salt, garlic powder, pepper, turmeric and cayenne pepper. Add crispy fried onions and cornstarch; toss to coat well.
- Transfer chicken to prepared baking sheets; do not crowd pans.
- Roast, uncovered, for 25 minutes.
- Place honey in a microwave-safe dish. Microwave for 30 seconds.
- Flip each piece of chicken, brush with warm honey; roast for 10 additional minutes. Drizzle with additional honey before serving, if desired.
