Description
A friendly, mouthwatering take on sticky-sweet chicken that delivers crunchy bites even after sitting for a while.
Ingredients
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
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Instructions
- 1. Pat chicken dry and season with salt and pepper.
- 2. In one bowl, mix flour and cornstarch. In another, beat the eggs. Dip each chicken piece into the eggs, then into the flour mixture. Shake off excess.
- 3. Heat 2 inches of oil in a skillet to 350°F (175°C). Fry chicken in batches until golden and crispy (about 4–5 minutes). Drain on a rack or paper towels.
- 4. In a saucepan, combine honey, soy sauce, ketchup, vinegar, sesame oil, and garlic. Simmer for 2–3 minutes. Stir in cornstarch slurry and simmer until thickened.
- 5. In a large bowl, toss crispy chicken in the warm honey sauce until coated. Serve immediately or keep warm uncovered in the oven — it stays crispy for hours!