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Ingredients1 whole chickencut into serving pieces3 tablespoons soy sauce2 tab...

Ingredients1 whole chickencut into serving pieces3 tablespoons soy sauce2 tablespoons rice vinegar2 tablespoons honey2 tablespoons hoisin sauce2 teaspoons sesame oil2 cloves garlicminced1 inch gingergrated2 red chili peppersdeseeded and chopped (optional)1 cup chicken stock2 tablespoons cornstarch dissolved in 3 tablespoons water2 tablespoons vegetable oilSalt and pepper to tasteChopped scallions and cilantro for garnishInstructionsPrepare the Chicken - Season the chicken pieces with salt and pepper. Set asideMake the Sauce - In a small bowlcombine the soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, garlic, ginger, and chili peppers (if using). Mix well and set asideBrown the Chicken - Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chicken pieces and cookturning occasionally, until browned on all sides. Remove the chicken from the pan and set asideCook the Sauce - Pour the sauce mixture into the same pan and bring to a boil. Reduce the heat to medium and simmer for a few minutesstirring occasionallyAdd the Chicken - Return the chicken pieces to the pan and pour in the chicken stock. Cover the pan and simmer for about 20 minutesor until the chicken is cooked through and tenderThicken the Sauce - Stir the cornstarch mixture into the pan and cook for a few minutesuntil the sauce thickens. Adjust the seasoning with salt and pepper if necessaryServe - Transfer the Huangmenji to a serving dish and garnish with chopped scallions and cilantro. Serve hot with rice or noodlesEnjoy your delicious Huangmenji!