Description
Crispy, bite‑sized chicken coated in a light, crunchy batter and tossed in a glossy, sweet‑savory honey glaze—perfect over steamed rice.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite‑sized pieces
- 1 cup all‑purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ cup water
- 1 egg
- 2 tablespoons vegetable oil (for batter)
- Vegetable oil (for frying)
- For the honey sauce:
- ⅓ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Prepare the batter: whisk together flour, cornstarch, baking powder, salt, and white pepper; then stir in water, egg, and vegetable oil until smooth.
- Coat the chicken pieces in the batter, ensuring even coverage.
- Heat vegetable oil in a deep pan or fryer to 350 °F (175 °C); fry chicken in batches about 5–6 minutes until golden and crispy. Drain on paper towels.
- Make the sauce: in a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes; simmer and then stir in the cornstarch slurry to thicken.
- Toss the crispy chicken in the warm sauce until evenly coated.
- Garnish with sesame seeds and green onions, and serve immediately over steamed rice.
Notes
- Maintain oil temperature (350 °F / 175 °C) and fry in small batches for optimal crispiness.
- Letting the batter rest briefly can improve adhesion.
- To increase flavor depth, adjust sweetness, make it spicy, or substitute protein (e.g., tofu, shrimp).
- Leftover chicken and sauce can be stored separately for up to 3 days; reheat chicken in the oven or air fryer to preserve crispiness.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 380 kcal
