Here’s a simple version that works great for dinner or meal prep.
🍗 Ingredients (serves 3–4)
For the chicken:
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1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
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½ cup all-purpose flour
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½ cup cornstarch
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1 tsp salt
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½ tsp black pepper
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2 eggs, beaten
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Oil for frying (vegetable or canola)
For the honey garlic sauce:
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⅓ cup honey
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3 tbsp soy sauce
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3 cloves garlic, minced
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tsp sesame oil (optional for flavor)
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1 tbsp cornstarch + 2 tbsp water (slurry, to thicken)
Optional garnishes:
Sesame seeds, sliced green onions, chili flakes
🔥 Instructions
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Prep the chicken:
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In one bowl, whisk together the flour, cornstarch, salt, and pepper.
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In another bowl, beat the eggs.
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Dip each chicken piece into the egg, then coat in the flour mixture. Shake off excess.
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Fry until crispy:
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Heat about ½ inch of oil in a deep skillet over medium-high heat.
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Fry the chicken in batches for 4–5 minutes per side, until golden brown and cooked through (165°F / 74°C inside).
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Remove and drain on paper towels.
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Make the sauce:
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In a saucepan over medium heat, combine honey, soy sauce, garlic, vinegar, and sesame oil.
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Bring to a simmer, then stir in the cornstarch slurry.
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Cook for 1–2 minutes until thickened and glossy.
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Coat the chicken:
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Toss the crispy chicken pieces in the sauce until evenly coated.
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Serve:
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Sprinkle with sesame seeds and green onions.
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Serve over rice, noodles, or with steamed veggies.
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🍴 Tips
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For a lighter version, air fry the chicken at 400°F (200°C) for 12–14 minutes, flipping halfway through.
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Want it spicy? Add a teaspoon of sriracha or crushed red pepper flakes to the sauce.
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Double the sauce if you like it extra sticky!
Would you like me to give you a baked (non-fried) version of this recipe too?
