Crispy Honey Garlic Chicken

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1½ pounds (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
½ cup all-purpose flour
½ cup cornstarch
2 large eggs, beaten
Vegetable oil, for frying

Season the chicken with the salt, pepper, garlic powder, and paprika.
In a shallow bowl, combine the flour and cornstarch.
Dip each piece of chicken into the beaten eggs, then coat well in the flour mixture.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry the chicken in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a paper towel-lined plate.
In a small saucepan, combine the honey, soy sauce, garlic, vinegar, ketchup, and sesame oil. Bring to a gentle simmer over medium heat.
Mix the cornstarch and water to make a slurry. Stir it into the sauce and cook for 1–2 minutes, until thickened.
Add the crispy chicken to a large bowl, pour the honey garlic sauce over it, and toss gently until evenly coated.
Sprinkle with sesame seeds and sliced green onions before serving.

Chicken thighs stay juicier than chicken breasts and are ideal for this recipe.
For extra crispiness, double-coat the chicken by dipping it in the egg and flour mixture a second time before frying.
Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy version.
Store leftovers in the refrigerator for up to 3 days. Reheat in an oven or air fryer to help restore the crispy coating before serving.