Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for pan-frying)
- 1/2 cup honey
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon toasted sesame oil
- Optional: Sesame seeds and sliced green onions for garnish
Instructions
- Pat the chicken pieces dry with a paper towel. In a medium bowl, season the chicken pieces with salt and black pepper. In a separate shallow dish, whisk the two eggs. In another dish, combine the cornstarch and all-purpose flour.
- Dip each piece of chicken first into the beaten egg, allowing the excess to drip off. Then, dredge the chicken in the flour and cornstarch mixture until it is fully coated. Set the coated pieces aside on a plate while you finish the rest.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Work in batches if necessary to avoid overcrowding the pan. Fry for 3–4 minutes per side until the chicken is golden brown and cooked through. Remove the chicken and let it drain on a wire rack or paper towels.
- In a small saucepan or the same skillet (after wiping out the excess oil), combine the honey, minced garlic, soy sauce, vinegar, and sesame oil. Bring the mixture to a gentle simmer over medium heat for about 2–3 minutes until the sauce thickens slightly into a glossy glaze.
- Add the crispy chicken pieces back into the skillet or a large mixing bowl. Pour the warm honey garlic sauce over the chicken and toss gently until every piece is thoroughly coated. Garnish with sesame seeds and green onions if desired.
- Cook Time: 30 minutes
- Diet: Standard