Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Pat the chicken breast pieces dry with a paper towel. In a shallow bowl, whisk together the cornstarch, all-purpose flour, salt, and black pepper. In a separate bowl, beat the eggs. This setup creates an efficient assembly line for coating your chicken bites.
- Dip each piece of chicken into the egg wash, ensuring it is fully submerged. Then, toss the chicken in the flour and cornstarch mixture. Press the coating onto the chicken firmly so it sticks. For extra crispiness, you can let the coated chicken rest for five minutes before frying.
- Heat about one inch of oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F), add the chicken in batches. Do not overcrowd the pan. Fry for 3 to 4 minutes per side until the exterior is golden brown and the chicken is cooked through. Remove and drain on a wire rack or paper towels.
- In a small saucepan over medium heat, add a teaspoon of oil and sauté the minced garlic and ginger for about 30 seconds until fragrant. Pour in the honey, soy sauce, rice vinegar, and red pepper flakes. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes until it starts to thicken into a syrupy glaze.
- Place the fried chicken bites into a large mixing bowl. Pour the warm honey garlic sauce over the chicken. Use a spatula to gently toss the chicken until every piece is evenly coated in the sticky glaze. Serve immediately while the chicken is at its crispiest.
- Cook Time: 30 minutes
- Diet: High-Protein, Gluten-Free (optional)