Description
Delicious crispy fried chicken coated in a sweet and sticky honey sauce, perfect for busy weeknights or special dinners.
Ingredients
Scale
- 1 lb skinless, boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup cornstarch (or gluten-free cornstarch)
- 1/2 teaspoon garlic powder
- Pinch of salt
- 2 large eggs, beaten
- Vegetable oil for deep frying
- 1/3 cup honey
- 2 tablespoons soy sauce (or coconut aminos)
- 1–2 tablespoons water
- Toasted sesame seeds
- Sliced green onions
Instructions
- Cut the chicken into bite-sized pieces and pat them dry thoroughly with paper towels.
- In a bowl, whisk together the flour, cornstarch, garlic powder, and a pinch of salt. Beat the eggs until smooth in a separate bowl.
- Dip each chicken piece into the beaten eggs, then dredge them in the flour mixture, pressing lightly to ensure coating sticks.
- Heat vegetable oil in a deep pan or skillet over medium-high heat to about 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch, then drain on paper towels.
- In a small saucepan, combine honey, soy sauce, and water. Warm over low heat, stirring until combined and thickened.
- Place the fried chicken in a large bowl, pour the warm honey sauce over it, and toss gently to coat. Garnish with toasted sesame seeds and sliced green onions.
Notes
Pat the chicken dry to ensure crispiness. Use cornstarch for a crunchy coating and monitor oil temperature while frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 190mg