Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

1/2 cup water

Vegetable oil, for frying

1/2 cup soy sauce (low sodium preferred)

1/4 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

2 tablespoons brown sugar, packed

1 tablespoon cornstarch

1 tablespoon water

2 cloves garlic, minced

1 teaspoon ginger, grated

1/2 teaspoon red pepper flakes (optional, for heat)

Sesame seeds, for garnish

Chopped green onions, for garnish

Cooked white rice, for serving

Steamed broccoli, for serving

Instructions

Step 1: Cut chicken thighs into uniform 1-inch pieces and pat dry with paper towels to help the coating adhere and ensure crispiness.

Step 2: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.

Step 3: In a separate bowl, mix beaten eggs with 1/2 cup water to create an egg wash.

Step 4: Dip each chicken piece into the egg wash, then dredge in the flour mixture, pressing gently to coat well. Shake off excess flour.

Step 5: Heat vegetable oil in a deep skillet or pot to about 2 inches deep at 350°F (175°C). Use a thermometer for accuracy.

Step 6: Fry chicken pieces in batches without overcrowding, cooking for 5-7 minutes until golden and cooked through (internal temp 165°F/74°C).

Step 7: Remove chicken with a slotted spoon and drain on a wire rack lined with paper towels to keep crispy.

Step 8: In a saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and brown sugar over medium heat.

Step 9: Add minced garlic and grated ginger to the sauce for added flavor.

Step 10: Whisk cornstarch and 1 tablespoon water in a small bowl to create a slurry, then stir into the sauce.

Step 11: Simmer the sauce for 2-3 minutes, stirring constantly, until thickened. Add red pepper flakes if you want heat.

Step 12: Taste and adjust the sauce seasoning with more honey, rice vinegar, or soy sauce as desired.

Step 13: Toss the fried chicken pieces in the sauce until evenly coated and glossy.

Step 14: Cook for 1-2 minutes more to heat through and allow the sauce to glaze the chicken.

Step 15: Transfer to a serving dish and garnish with sesame seeds and chopped green onions.

Step 16: Serve immediately over cooked white rice and steamed broccoli for a complete meal.

Tips & Variations

Use chicken breast if you prefer leaner meat, but thighs provide more juiciness.

For extra crispiness, double fry the chicken by frying a second time for 1-2 minutes after the initial fry.

Add more or less red pepper flakes depending on your preferred spice level.

Try substituting honey with maple syrup or brown sugar if needed.

Garnish with toasted sesame seeds for added crunch and nuttiness.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it may result in a drier texture. Thighs are preferred for their juiciness and flavor.

How do I make the chicken extra crispy?

Patting the chicken dry before coating, using cornstarch in the flour mixture, and frying at the correct oil temperature all contribute to crispiness. Double frying the chicken can also enhance the crunch.

Dinner

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Introduction