Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Sliced green onions and sesame seeds for garnish
Instructions
- Pat the chicken pieces dry with paper towels. In a shallow bowl, whisk together the cornstarch, flour, salt, and black pepper. In a separate bowl, beat the eggs. This setup makes the coating process much smoother and cleaner.
- Dip each piece of chicken into the beaten eggs, ensuring it is fully submerged. Then, toss the chicken in the cornstarch mixture until it is evenly coated. Shake off any excess flour to ensure the coating isn’t too thick, which helps in achieving maximum crispiness.
- Heat about an inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in batches. Fry for 3-4 minutes per side until the chicken is golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain.
- In a small saucepan or a clean skillet, combine the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil. Bring the mixture to a gentle simmer over medium heat for 2-3 minutes until the sauce slightly thickens and becomes fragrant.
- Add the crispy chicken bites into the pan with the sauce. Toss gently but thoroughly to ensure every piece is coated in the sticky honey garlic glaze. Remove from heat immediately to keep the chicken from losing its crunch.
- Transfer the chicken to a serving platter. Sprinkle generously with sliced green onions and toasted sesame seeds for a professional finish and an extra burst of flavor.
- Cook Time: 30 minutes
- Diet: Gluten-Free (variation mentioned)