Description
A crispy and juicy chicken dish coated in a sticky, spicy-sweet honey glaze, perfect as a main course or appetizer.
Ingredients
Units
Scale
- 1.5 lbs boneless chicken breast or thigh pieces
- 1 cup cornstarch or all-purpose flour
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika or chili powder
- Salt and pepper to taste
- Vegetable oil for frying
- 1/3 cup honey
- 2 tbsp soy sauce
- 1–2 tbsp sriracha or preferred hot sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- Optional: Creamy dipping sauce such as ranch or garlic yogurt
Instructions
- Cut the chicken into bite-sized chunks and season with salt, pepper, garlic powder, and paprika.
- Beat eggs in a bowl. Dredge the chicken pieces in the egg, then coat with cornstarch or flour.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches until golden brown and fully cooked. Drain on paper towels.
- In a small saucepan, combine honey, soy sauce, sriracha, rice vinegar, and minced garlic. Simmer over medium heat for 5–7 minutes until slightly thickened.
- Toss the fried chicken in the hot glaze until evenly coated.
- Serve immediately with your favorite creamy dip or as a main dish with rice or salad.
Notes
- Use chicken thighs for more flavor and juiciness.
- Let the battered chicken rest for 5–10 minutes before frying for extra crispiness.
- Use a thermometer to maintain proper oil temperature.
- Stir glaze constantly to prevent burning.
- Toss chicken with glaze just before serving to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 14g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg