Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- Vegetable oil, for frying
- Sesame seeds and chopped green onions, for garnish
Feel free to substitute chicken breasts for thighs if preferred, though thighs often offer more juiciness. For a gluten-free option, replace the all-purpose flour with a gluten-free blend.
Instructions
- Start by preparing your chicken. In a medium bowl, mix the cornstarch, flour, salt, pepper, and garlic powder. In another bowl, beat the eggs.
- Dip each chicken piece first in the egg and then in the cornstarch mixture, ensuring each piece is well coated.
- In a large skillet, heat about an inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches. Fry until golden brown and crispy, about 5-7 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
- While the chicken is frying, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring frequently, until the sugar dissolves, about 3-4 minutes.
- Once all the chicken is cooked, toss the pieces in the honey garlic sauce until thoroughly coated. This is the step where you can adjust to taste. If you want a bit more sweetness, add a touch more honey.
- Transfer the coated chicken to a serving dish and garnish with sesame seeds and chopped green onions for a pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International