Description
Enjoy tender, juicy chicken coated in a sweet and savory honey garlic sauce, all ready in just 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces (1–2 inches / 2.5–5 cm)
- Vegetable or canola oil, enough to fill skillet about 1 inch (2.5 cm)
- 2 egg whites
- 1 tablespoon cornstarch
- Pinch of salt
- 4 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper (adjust to taste)
- Toasted sesame seeds
- Sliced green onions
Instructions
- Preheat your oven to 200°F (93°C) to keep the chicken warm between batches.
- Line a baking sheet with parchment paper or foil and set it aside. If you have a rack, place it on the baking sheet for better airflow.
- In a saucepan, combine the honey, minced garlic, soy sauce, and black pepper, then set aside.
- In a mixing bowl, beat the egg whites until frothy. Add in the cornstarch and a pinch of salt, mixing well until combined.
- Dip each piece of chicken into the egg white mixture until fully coated, then set aside.
- Pour enough oil into a large skillet to fill it about 1 inch deep. Heat the oil over medium heat until hot but not smoking.
- Carefully add coated chicken pieces to the skillet in batches, frying for 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked chicken to the baking sheet to keep warm while repeating the frying process with remaining chicken.
- Pour the saucepan mixture into the skillet and let it simmer for a couple of minutes until the sauce thickens slightly.
- Return the fried chicken to the pan, tossing to coat evenly in the glaze. Serve hot, garnished with toasted sesame seeds and sliced green onions.
Notes
For extra crispiness, avoid overcrowding the pan when frying. Adjust the garlic amount and spice levels as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese