500 grams boneless chicken breast or thighs, cut into small bite-sized pieces
1 cup all-purpose flour
½ cup corn flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 eggs, beaten
Oil for frying (about 2 cups, enough for deep or shallow frying)
For the Honey Garlic Sauce:
3 tablespoons honey
4 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon water
½ teaspoon crushed red pepper flakes (optional for spice)
1 teaspoon cornstarch (for thickening)
1 tablespoon water (to mix with cornstarch)
Instructions:
1. Prepare the Chicken:
In a large bowl, combine the all-purpose flour, corn flour, salt, pepper, and garlic powder.
Dip the chicken pieces into the beaten eggs, ensuring they are fully coated, then dredge them into the flour mixture. Press gently to coat well.
Let the coated chicken sit for a few minutes to allow the batter to set.
2. Fry the Chicken:
Heat the oil in a large frying pan or wok over medium-high heat. The oil should be hot enough to fry but not smoking.
Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken for about 5-6 minutes, or until the exterior is crispy and golden brown, and the chicken is cooked through.
Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
3. Make the Honey Garlic Sauce:
In a small saucepan, combine honey, soy sauce, rice vinegar, water, and garlic.
Heat the mixture over medium heat, stirring frequently until it starts to simmer and the garlic softens, about 2-3 minutes.
In a small bowl, mix cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the sauce to thicken it. Stir well and cook for an additional minute until the sauce thickens.
4. Toss the Chicken in Sauce:
Once the sauce has thickened, add the fried chicken pieces to the pan with the honey garlic sauce.
Toss the chicken pieces in the sauce, making sure each piece is fully coated with the sticky, sweet sauce.
If you like some heat, sprinkle the crushed red pepper flakes over the chicken and stir to combine.
5. Serve:
Serve the Honey Garlic Crispy Chicken immediately with a garnish of fresh cilantro or green onions if desired.
This dish pairs well with steamed rice, sautéed vegetables, or a fresh salad.
Tips:
For extra crispiness, you can double coat the chicken by dipping it in the egg and flour mixture twice before frying.
You can adjust the level of sweetness and spice in the sauce by increasing or decreasing the honey and red pepper flakes.
