Ingredients
- 500 g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil (for coating before frying)
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth or water
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon vegetable oil (for sauce)
- Optional: 1/4 teaspoon red pepper flakes or chili paste for heat
Instructions
- Season the chicken pieces with salt and black pepper.
- Set up two bowls — one with beaten eggs and the other with cornstarch.
- Dip each chicken piece into the egg, then coat with cornstarch, shaking off the excess.
- Heat oil in a large frying pan over medium-high heat and fry the chicken in batches until golden brown and cooked through, about 4–5 minutes per side.
- While the chicken cooks, heat 1 tablespoon of oil in another pan and sauté minced garlic for 30 seconds.
- Add honey, soy sauce, chicken broth, and vinegar to the pan. Stir and simmer for 2–3 minutes until slightly thickened.
- Drain excess oil from chicken and toss the crispy pieces in the honey garlic sauce until evenly coated and glossy.
- Serve immediately while the chicken is crispy and the sauce is warm.
Notes
- For extra heat, add red pepper flakes or chili paste to the sauce.
- You can bake the chicken at 200°C (400°F) for 20–25 minutes instead of frying.
- Maple syrup, agave, or brown sugar can replace honey.
- Top with sesame seeds or chopped green onions for added texture and freshness.
- To retain crispiness when reheating, use an air fryer or oven instead of a microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
