Description
A takeout-style honey chicken recipe that remains crispy for hours with a light, crunchy coating and a savory-sweet sauce.
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 the chicken dry with paper towels and season with salt and black pepper.
- 2. In a bowl, combine cornstarch and flour. In another bowl, beat the eggs. Dip each chicken piece in eggs then dredge in the flour-cornstarch mixture, shaking off excess.
- 3. Heat vegetable oil in a deep skillet to 350°F (175°C) and fry chicken in batches for 4–5 minutes until golden and crispy. Drain on a wire rack.
- 4. In a saucepan, combine honey, soy sauce, ketchup, rice vinegar, sesame oil, and garlic, simmering for 2–3 minutes. Add the cornstarch slurry and simmer until thickened.
- 5. Toss the hot chicken in the honey sauce and serve immediately, or keep warm in a low oven.