Description
Skip the takeout and make this Crispy Honey Chicken at home instead! Golden, crunchy chicken pieces coated in a sticky-sweet honey glaze that’s ready in just 30 minutes.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- ½ cup (60g) all-purpose flour
- ½ cup (60g) cornstarch
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 3 cups vegetable oil for frying
- ⅓ cup (110g) honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Pat chicken pieces dry with paper towels. In a medium bowl, beat the eggs until smooth. In a separate shallow dish, whisk together the flour, cornstarch, salt, and white pepper.
- Dip chicken into beaten eggs, then dredge in flour mixture. For extra crispiness, dip again in egg and flour mixture. Place on a wire rack and rest for 5 minutes.
- Heat oil in a large pot to 350°F (175°C). Line a plate with paper towels for draining.
- Fry chicken in batches for 4-5 minutes until golden brown and cooked through (165°F/74°C internal temperature). Remove with a slotted spoon and drain.
- While chicken fries, make the sauce. Whisk cornstarch and water in a small bowl. In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer, add cornstarch slurry, and cook until thickened, about 1-2 minutes.
- Place fried chicken in a large bowl, pour warm honey sauce over top, and gently toss until evenly coated.
- Transfer to a serving plate, sprinkle with green onions and sesame seeds. Serve immediately with steamed rice.