Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs, cut into 1-inch cubes
- Cornstarch: 1/2 cup
- All-purpose flour: 1/4 cup
- Vegetable oil: 1/2 cup (for frying) + 1 tbsp
- Honey: 1/4 cup
- Soy sauce: 1/4 cup
- Garlic, minced: 4 cloves
- Rice vinegar: 2 tablespoons
Instructions
- Step 1: In a bowl, combine cornstarch and flour. Toss the chicken cubes in the mixture, ensuring they are fully coated.
- Step 2: Heat 1/2 cup of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Remove the chicken and place on a wire rack to drain excess oil.
- Step 3: In a separate pan or the same skillet (after draining oil), heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Add the honey, soy sauce, and rice vinegar to the skillet with the garlic. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Step 5: Add the fried chicken to the skillet with the honey garlic sauce. Toss to coat the chicken evenly with the sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat to re-crisp, instead of microwaving.
- Serve this delicious chicken over steamed rice with a sprinkle of sesame seeds and chopped green onions for a complete meal.
- Don't overcrowd the pan when frying the chicken; working in batches ensures maximum crispiness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American