Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch or arrowroot powder
- 2 eggs, beaten
- 1 cup vegetable oil, for frying
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by cutting the chicken into bite-sized pieces. Coat the chicken evenly with cornstarch in a mixing bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Dip coated chicken into beaten eggs and fry until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
- In a small saucepan, combine honey, soy sauce, rice vinegar, sesame oil (if using), minced garlic, and grated ginger. Simmer gently, stirring constantly, until slightly thickened.
- Add the fried chicken to the sauce, tossing to coat evenly. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice or vegetables.
Notes
- Use chicken thighs for more flavor and juiciness.
- Ensure oil is hot enough before frying to prevent greasiness.
- Prepare the honey sauce while frying the chicken for efficiency.
- Double fry the chicken briefly for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: Chinese
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 400 Kcal
- Sugar: 15g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg