Ingredients
Fried chicken
10 ounces boneless, skinless chicken thighs, cut into cubes
1 whole egg
1/3 cup cornstarch
1/2 cup all-purpose flour
1 tbsp. low-sodium soy sauce
1/2 tsp. black pepper
Honey garlic sauce
1 tablespoon canola oil
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
5 tablespoons of honey
2 tablespoons brown sugar
1/2 cup of soy sauce
1/2 teaspoon sesame oil
2 tablespoons cornstarch
1/4 cup of water
1 teaspoon sesame seeds (optional)
1 tablespoon green onions (optional)
Instructions
In a bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch and soy sauce. Mix well and set aside.
To make the sauce, combine the soy sauce, water, honey and brown sugar in a bowl and mix well. In a skillet, heat the canola oil over medium-high heat and cook the ginger and garlic until fragrant and soft. Pour in the soy sauce mixture and cook, stirring occasionally. While the sauce is slowly cooking, mix the cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry to the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.
To make the fried chicken, whisk together the all-purpose flour and remaining cornstarch and add to the prepared chicken bowl. Mix well. Heat about 2 inches of frying oil to 375 degrees Fahrenheit and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place the chicken on a drying rack for about 5 minutes. Fry the chicken again for 2 minutes or until golden and crispy. Remove from oil and drain off excess oil.
Add the fried chicken to the pan with the cooked sauce and mix well. Garnish with sesame seeds and green onions.
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