Crispy Honey Glazed Chicken
Instructions
- 1
Cut chicken breasts into bite-sized pieces, approximately 1-inch cubes. Season with salt and pepper.
- 2
In a bowl, whisk together eggs. In another bowl, combine cornstarch and flour.
- 3
Dip chicken pieces in beaten eggs, then coat thoroughly in the flour-cornstarch mixture. Set aside on a plate.
- 4
Heat vegetable oil in a large skillet or wok to 350°F (175°C). Test with a small piece of battered chicken - it should sizzle immediately.
- 5
Fry chicken pieces in batches for 3-4 minutes until golden brown and crispy. Don't overcrowd the pan. Transfer to a paper towel-lined plate.
- 6
While chicken is frying, prepare the honey glaze. Mince garlic and grate ginger. In a small saucepan, combine honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- 7
Bring glaze to a simmer over medium heat, stirring constantly. Cook for 2-3 minutes until slightly thickened.
- 8
Once all chicken is fried, drain most of the oil from the pan, leaving about 1 tablespoon.
- 9
Return all chicken pieces to the pan over medium-high heat. Pour the honey glaze over the chicken and toss quickly to coat evenly.
- 10
Cook for 1-2 minutes, stirring constantly, until the glaze caramelizes and sticks to the chicken.
- 11
Remove from heat, sprinkle with sesame seeds and sliced green onions. Serve immediately while crispy.
Chef's Note
"The key to perfect honey chicken is achieving that golden crispy coating before adding the glaze. Make sure your oil temperature stays consistent - too cool and the chicken will be greasy, too hot and it'll burn before cooking through. For an extra flavor boost, add a teaspoon of Chinese five-spice to your flour mixture."
