Description
Warm, golden, and satisfyingly crunchy honey chicken coated in a light batter and tossed in a garlicky-sweet sauce that stays crispy for hours.
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)
Cook Mode Prevent your screen from going dark
Instructions
- 1. Pat chicken dry and season with salt and pepper. Drying the meat helps the coating adhere and prevents steaming.
- 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 and let sit for 5–10 minutes on a rack.
- 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, rice vinegar, sesame oil, and garlic. Simmer for 2–3 minutes. Stir in cornstarch slurry and simmer until thickened.
- 5. Toss crispy chicken in the warm honey sauce until coated. Serve immediately or keep warm uncovered in the oven.