Description
The ultimate 30-minute Chinese takeout fix that beats delivery every time – crispy chicken pieces smothered in a sticky-sweet honey sauce that’ll have everyone asking for seconds!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup (125g) cornstarch
- ½ cup (65g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon white pepper
- Vegetable oil for frying (about 3 cups)
- ⅓ cup (110g) honey
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds (optional)
Instructions
- Pat chicken pieces dry with paper towels. Beat eggs in a medium bowl. In a separate bowl, combine cornstarch, flour, salt, and white pepper.
- Dip chicken in beaten egg, then coat thoroughly in cornstarch mixture.
- Heat oil to 350°F (175°C) in a deep pot. Fry chicken in batches for 3 minutes until light golden. Remove to a wire rack.
- Return oil to 350°F and fry chicken pieces a second time for 2 minutes until deeply golden and crispy.
- In a saucepan, combine honey, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer.
- Stir cornstarch slurry and add to simmering sauce. Cook 1-2 minutes until thickened and glossy.
- Add fried chicken to sauce and quickly toss to coat evenly.
- Transfer to a serving plate, garnish with green onions and sesame seeds, and serve immediately.