Chicken in a honey and paprika glaze

Components

• 500 g of chicken tenderloin (10 pieces)
• 1/4 cup of cornstarch
• 1/4 cup of honey (teaspoon)
• 1/4 cup of red wine vinegar
• 3 tablespoons of water
• 1½ teaspoons of sweet paprika
• A quarter teaspoon of ground cumin
• 2 tablespoons of oil
• Add salt and ground pepper gradually, adjusting to taste.

Setup phase

1. Combine the honey, vinegar, water, paprika, cumin, and half a teaspoon of salt in a small bowl.

1. Season the chicken with 1 teaspoon of salt and pepper according to your preference. Spread the corn starch in a shallow plate.
2. Place a large non-stick frying pan over medium heat, and while it warms up, coat half of the chicken fillets with the starch—press firmly with your hands to ensure the entire surface is covered.
3. Recoat the frying pan with one tablespoon of oil, arrange the stuffed fillets side by side, and cook for about 3 minutes on each side until browned. Meanwhile, beat the remaining mixture. Transfer the browned chicken to a plate and repeat the process with the other half, adding more oil to the pan as needed.
4. Place the golden fillets back into the skillet and reduce the heat. Pour in the sauce and cook for approximately 2 minutes, until it thickens a bit and becomes glossy. Use tongs to turn the chicken, ensuring the sauce coats all sides. Serve immediately.