Description

Crispy bite-sized chicken pieces fried until golden and tossed in a sticky, sweet honey garlic sauce — a perfect appetizer or main dish with an Asian flair.

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp cornstarch (for coating)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 tsp baking powder
7 tbsp ice-cold soda water
Oil for deep frying
2 tbsp butter
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1/4 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
1/4 cup honey
1 tbsp soy sauce
Sesame seeds and chopped parsley for garnish (optional)

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Instructions

Coat the chicken pieces lightly with 2 tbsp cornstarch.
In a bowl, mix 1/2 cup cornstarch, flour, baking powder, and soda water to make a batter.
Heat oil to 350°F. Dip chicken in batter and deep-fry until light golden and cooked through, about 3 minutes. Drain on a wire rack.
Let the chicken rest for 5 minutes, then fry again for another 1-2 minutes until crispy. Drain well.
In a skillet, melt butter with olive oil over medium heat. Add garlic and red pepper flakes; sauté until fragrant.
Add chicken broth, salt, pepper, honey, and soy sauce. Simmer until slightly thickened.
Add the double-fried chicken to the sauce and toss until well coated.
Serve hot, garnished with sesame seeds and parsley if desired.

Notes

Use cold soda water to make the batter extra crispy.
Double frying helps retain crispiness even after adding sauce.
Adjust the amount of honey or soy sauce to taste for a sweeter or more savory flavor.
Best served immediately for maximum crunch.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 17g
Sodium: 480mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 25g
Cholesterol: 88mg