Description
Crispy fried chicken coated in a luscious, sticky honey garlic sauce, perfect with steamed white rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Oil for frying
- 2 tablespoons green onions, chopped (for garnish)
- Cooked white rice (for serving)
- For the Sauce:
- ¼ cup honey
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Cut chicken into bite-sized pieces and pat dry.
- Coat chicken pieces in cornstarch.
- Prepare seasoned flour by mixing flour, salt, pepper, garlic powder, and paprika.
- Dip cornstarch-coated chicken into beaten eggs, then dredge in seasoned flour.
- Heat oil in a pan and fry chicken in batches until golden brown and crispy.
- Drain excess oil by placing fried chicken on paper towels.
- In a saucepan, combine honey, soy sauce, ketchup, brown sugar, minced garlic, and grated ginger over medium heat.
- Simmer the sauce for 1-2 minutes.
- Stir in cornstarch slurry and cook until sauce thickens.
- Toss fried chicken in the sauce until fully coated.
- Garnish with chopped green onions and serve over steamed white rice.
Notes
Ensure oil temperature is around 350°F (175°C) for crispy chicken. Avoid overcrowding the pan for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
Keywords: chicken, honey garlic, crispy, fried, sticky, Asian cuisine