4 medium Thai Chili Peppers (fresh or dried, see note)
1/2 cup Honey or Agave Nectar
2 tablespoons Water
1 teaspoon Rice Wine Vinegar
Mix honey, Thai chilis and water and set aside. Right before adding to the pan heat in the microwave for 10-20 seconds and mix well. This helps it “loosen” up a bit and makes it easier to pour into the pan or wok
Cut up chicken in bit size pieces.
In a medium bowl add the corn starch*, garlic powder, salt, pepper and chicken. Coat well and shake off any excess corn starch.
In a large skillet or wok heat 1 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken and additional tablespoon of oil.
In the same skillet add the honey – chili mixture and bring to a boil for two-four minutes until the sauce reduces, thickens slightly and turns a nice caramel color. Add chicken back to the pan and coat well. Cook for an additional 2-3 minutes.