Description
Crunchy chicken morsels bathed in a warm, sticky honey garlic sauce build a harmony of sweet and savory notes. Each bite bursts with crisp edges and tender meat, finished with nutty sesame seeds and bright flecks of green onion.
Ingredients
- 500 g chicken thighs cut into bite-sized pieces
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 2 eggs beaten
- 0.25 cup water
- vegetable oil for frying
- 0.25 cup honey
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds
- 2 tbsp green onions chopped
Instructions
- In a bowl whisk together eggs and water to make an egg wash.
- In a separate bowl combine flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
- Dip chicken pieces into the egg wash then dredge them in the flour mixture, pressing lightly to coat.
- Heat vegetable oil to 175°C (350°F) in a deep skillet or wok.
- Fry the coated chicken in batches for 5–6 minutes until golden and crispy, then drain on paper towels.
- In a saucepan over medium heat combine honey, minced garlic, soy sauce, rice vinegar, and sesame oil.
- Bring the sauce to a gentle simmer and stir for 1–2 minutes.
- In a small bowl mix cornstarch and water to create a slurry, then slowly whisk it into the simmering sauce.
- Continue cooking until the sauce thickens, about 1 minute.
- Add the fried chicken to the sauce and toss to coat evenly.
- Transfer to a serving plate and garnish with sesame seeds and chopped green onions.
Notes
- For extra crispiness double fry the chicken by frying a second time at 190°C (375°F) for 1–2 minutes.
- Adjust the honey and soy sauce ratio to suit your preferred sweetness and saltiness.
- Serve immediately to keep the chicken crunchy.
- Store any leftover sauce separately in the refrigerator and reheat before tossing with chicken.