Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 large eggs, whisked
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- High-smoke point oil for frying (such as vegetable or canola oil)
- Optional: Sesame seeds and sliced green onions for garnish
Instructions
- Pat the chicken cubes dry with a paper towel. This is a crucial step to ensure the coating sticks properly. In a medium bowl, whisk the eggs with a pinch of salt and pepper. In another shallow bowl, combine the cornstarch, flour, salt, and pepper.
- Dip each chicken piece into the whisked eggs, then dredge it thoroughly in the cornstarch and flour mixture. Shake off any excess powder. Place the coated chicken on a wire rack or a clean plate while you finish the rest of the batch.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken in batches. Do not overcrowd the pan. Fry for 3-4 minutes per side until the chicken is golden brown and cooked through. Remove and drain on paper towels.
- In a separate small saucepan or a cleaned-out skillet, combine the honey, soy sauce, minced garlic, grated ginger, and rice vinegar. Bring the mixture to a simmer over medium heat for 2-3 minutes until it starts to thicken slightly and becomes glossy.
- Add the crispy chicken pieces into the pan with the honey garlic sauce. Toss quickly to coat every piece evenly without letting the chicken sit too long, which keeps it crispy. Garnish with sesame seeds and green onions if desired.
- Cook Time: 30 minutes
- Diet: Gluten-Free, Low-Carb