Description
A delightful combination of sweet honey and spicy pepper, creating a mouthwatering glaze on crispy chicken pieces.
Ingredients
Scale
- 500 g boneless chicken breast or thighs, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ½ cup milk or buttermilk
- Oil for frying
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp vinegar or lemon juice
- 1 tsp chili flakes
- 1 tsp freshly ground black pepper
- 2 cloves garlic, finely minced
- 1 tbsp butter
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Start by whisking together the egg and milk in a bowl. In another bowl, mix the flour, cornstarch, salt, and black pepper. Dip each chicken piece first in the wet mixture, then coat it evenly in the dry mixture, shaking off any excess flour.
- Heat oil in a deep pan over medium-high heat. Once the oil is hot, fry the chicken in small batches for 5–6 minutes until it turns golden brown and crispy. Remove the chicken and let it drain on paper towels.
- In a saucepan, melt butter and sauté the minced garlic until fragrant. Add honey, soy sauce, vinegar, chili flakes, and black pepper. Let the mixture simmer gently for 2–3 minutes.
- Stir in a cornstarch slurry made from mixing cornstarch and water until combined. Cook until the sauce thickens slightly.
- Toss the crispy chicken pieces into the saucepan, making sure every piece gets coated in that sticky glaze. Serve hot, garnished with black pepper or sesame seeds.
Notes
Marinate the chicken beforehand for deeper flavor. Adjust sweetness and heat according to your preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg