1poundbonelessskinless chicken breasts, cut into bite-sized pieces
1cupcornstarch
Vegetable oil for frying
1/2cuphoney
1/4cupsoy sauce
2tablespoonsrice vinegar
1/2teaspoonsesame oil
1/2teaspoonred pepper flakesadjust to taste
2clovesgarlicminced
1/2teaspoonfresh gingerminced
2green onionschopped
Sesame seeds for garnishoptional
Instructions
Coat the Chicken:
In a large bowl, coat the chicken pieces thoroughly with cornstarch. Ensure each piece is evenly coated.
Heat the Oil:
In a deep skillet or wok, heat vegetable oil over medium-high heat until it reaches around 350°F (175°C). You can test the oil's readiness by dropping a small piece of coated chicken into it. If it sizzles and floats to the top, the oil is ready.
Fry the Chicken:
Carefully add the coated chicken pieces to the hot oil in batches, ensuring they don't stick together. Fry until they turn golden brown and crispy, which should take about 4-5 minutes per batch. Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
Prepare the Honey Sauce:
In a separate saucepan, combine honey, soy sauce, rice vinegar, sesame oil, red pepper flakes, garlic, and ginger. Cook over medium heat, stirring constantly until the sauce thickens slightly. This should take about 3-4 minutes.
Combine Chicken and Sauce:
Add the fried chicken pieces to the honey sauce and toss to coat evenly. Cook for an additional 2-3 minutes to allow the chicken to absorb the flavors.
Garnish and Serve:
Transfer the honey-coated chicken to a serving platter and garnish with chopped green onions and sesame seeds (if desired).
Serve:
Serve hot over steamed rice or with your choice of side dishes.