Ingredients
– 1 lb skinless boneless chicken thighs (or substitute with diced chicken breast, and adjust cooking time if using breast)
– ½ teaspoon salt
– ¼ cup cornstarch (or substitute with potato starch or arrowroot starch)
– ⅓ cup neutral oil with a high smoke point (such as avocado, sunflower, grapeseed, peanut, vegetable, or canola oil)
– ½ green onion, finely chopped for garnish
– ½ cup plain liquid honey
– 2.5 tablespoons regular soy sauce (or substitute with low-sodium soy sauce, light soy sauce, tamari, or coconut aminos for gluten-free)
– 2 tablespoons sesame oil
– ½ tablespoon white granulated sugar or cane sugar
– 1 tablespoon cornstarch (or substitute with potato starch, arrowroot starch, or rice flour)
– 3 garlic cloves, minced
– 2 teaspoons Shaoxing wine (or dry sherry, dry white wine, or chicken broth for non-alcoholic or gluten-free)
– 2 teaspoons rice vinegar (or apple cider vinegar or white vinegar)
– ¾ cup room temperature water
– Sesame seeds for garnish
Instructions
1-In a small bowl, combine all sauce ingredients and set aside.
2-Dice the chicken thighs into 1.5-inch pieces, season with ½ teaspoon salt, and coat evenly with ¼ cup cornstarch (add more if needed).
3-Heat ⅓ cup neutral oil in a large heavy-bottomed pan over medium-high heat. Fry the chicken in small batches until golden brown and crispy, about 6-8 minutes total, flipping halfway through. Drain on a wire rack or paper towel-lined plate.
4-Remove excess oil from the pan, add the sauce mixture, and simmer until thickened.
5-Toss the fried chicken in the thickened sauce until evenly coated. Remove from heat and garnish with ½ green onion and sesame seeds before serving.
For an air frying option, lightly spray the basket with oil, place the coated chicken in a single layer, and air fry at 400 degrees F for 10-14 minutes. This method keeps the chicken crispy without the extra oil. Follow these tips for the best results: don’t pat dry the chicken, dice it evenly, and fry in small batches to maintain crispiness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Do not pat dry chicken before coating; moisture helps starch adhere.
🔪 Dice chicken evenly for consistent cooking.
🍳 Use a heavy-bottomed pan to maintain oil temperature for crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 49 g
- Sodium: 1368 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 144 mg