Ingredients
Method
Prepare the Chicken:
- In a shallow bowl, whisk together the cornstarch, flour, salt, black pepper, and garlic powder.
- Dip each piece of chicken into the whisked eggs, then coat thoroughly in the dry mixture for a double-dredge effect, ensuring maximum crispiness.
Fry the Chicken:
- Heat about 1 inch of oil in a deep skillet over medium-high heat.
- Fry the chicken in batches for 4-5 minutes per side, or until golden brown and crispy.
- Remove from oil and place on a paper towel-lined plate to drain excess grease.
Make the Honey Sauce:
- In a saucepan over medium heat, combine honey, soy sauce, garlic, ginger, rice vinegar, and sesame oil.
- Let it simmer for 2-3 minutes, then stir in the cornstarch slurry.
- Cook for another minute, stirring frequently, until the sauce thickens to a glaze-like consistency.
Toss and Serve:
- Add the crispy fried chicken to the saucepan and toss to evenly coat with the honey glaze.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately with steamed rice, noodles, or vegetables.
Nutrition
Notes
Chicken Cut Size: I always cut my chicken into bite-sized pieces, about an inch or so.
If they are too big, they take longer to cook and might burn on the outside before the inside is done.
Too small and they can dry out quickly.
Sauce Consistency: The cornstarch slurry is key for the glaze.
Make sure to stir it into the simmering sauce slowly and keep stirring until it thickens.
If your sauce gets too thick, just add a splash of water to loosen it up.
Double Dredge for Extra Crisp: Don't skip dipping the chicken in the egg and then the flour mixture twice.
That double coating is my secret for a crust that stays crunchy even after you toss it in the sticky honey sauce.
Oil Temperature: Use a thermometer if you have one.
I keep the oil around 350°F.
If it's too hot, the coating burns before the chicken cooks.
Too low, and the chicken soaks up oil and turns greasy.
Make Ahead Tip: You can prep the sauce and cut the chicken a day ahead.
Keep the sauce in the fridge and the raw chicken covered.
When you're ready to eat, just dredge and fry the chicken, then warm the sauce.
Storing Leftovers: These are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge.
To re-crisp them, I skip the microwave and reheat them in a single layer in a hot skillet or an air fryer at 350°F for a few minutes.
Serving Idea: I love serving these over a bowl of steamed jasmine rice with a side of steamed broccoli.
The sauce is perfect for drizzling over everything.