Nutrition Highlight (Per Serving)
Step-by-Step Instructions
Prepare the Chicken
-
Cut the Chicken into cubes
-
In a mixing bowl, add the cubed chicken thighs, egg, soy sauce, and 2 tablespoons cornstarch.
-
Mix until the chicken is evenly coated.
-
In a separate bowl, whisk together the all-purpose flour and remaining cornstarch.
-
Add the flour mixture to the chicken and toss until fully coated.
Make the Honey Garlic Sauce
- In a pan over medium-high heat, add the canola oil.
- Sauté the garlic and ginger until fragrant and softened, about 30–60 seconds.
- In a bowl, mix soy sauce, water, honey, and brown sugar.
- Pour the sauce mixture into the pan and bring to a gentle simmer.
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly pour the slurry into the pan while stirring constantly.
- Cook until the sauce thickens, then stir in the sesame oil.
- Remove from heat and set aside.
Fry the Chicken
- Heat about 2 inches of frying oil to 375°F (190°C).
- Fry the chicken in batches for 3 minutes, until lightly golden.
- Remove and rest on a wire rack for 5 minutes.
- Fry the chicken a second time for 2 minutes, until deeply golden and crispy.
- Drain excess oil on a rack or paper towels.
Combine & Finish
- Add the crispy chicken to the pan with the honey garlic sauce.
- Toss until evenly coated.
- Garnish with sesame seeds and green onions, if desired.
- Serve immediately.
