1 ½ lbs boneless skinless chicken breasts or chicken thighs cut into bite-size pieces
⅓ cup cornstarch
2 eggs lightly beaten
½ cup flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper (optional)
Vegetable oil for frying
HONEY GARLIC SAUCE
2 tablespoons unsalted butter
2 cloves garlic minced
½ cup honey
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon rice vinegar
Sliced green onions
Set up your breading stations. Add the cornstarch to a shallow bowl, beat the eggs in a small bowl, and add the flour, salt, freshly ground black pepper, and cayenne pepper to another shallow bowl.
Dredge the chicken pieces in cornstarch, then dip them in the beaten eggs, and finally dredge them in the flour mixture. As you finish breading them, move them to a parchment paper covered baking sheet with a little space between them.
Heat about 1/4-inch vegetable oil in a heavy skillet over medium-high heat. Fry the chicken pieces until golden brown on the bottom. Flip and cook until the other side is golden brown. Remove the chicken to a plate and continue cooking in batches until all the chicken is browned and cooked through.
Very carefully wipe the skillet clean, as it will be hot. Reduce the heat to medium-low and add the butter. Once melted, add the garlic and cook for 1 minute while stirring constantly.
Add the honey, water, soy sauce, and rice vinegar. Bring the mixture to a boil, then reduce to a simmer. Simmer for 10 minutes or until thickened. Add the chicken back to the skillet and top with sliced green onions.
Cut the chicken breast into uniform bite-size pieces so they cook evenly.
Pro-Tip – avoid the dreaded breading fingers and use one hand for the dry ingredients and the opposite hand for the egg mixture.
If you like everything with a little kick to it, add 1 -1 1/2 teaspoons sambal oelek (ground chili paste) to the saucepan when making the honey sauce
If desired, add some veggies like broccoli, cauliflower rice, or carrots.
Once you start cooking, this recipe moves fairly quickly, so have your tools, pan, and ingredients within close proximity to the stovetop.
I cook this recipe in a heavy skillet, but a wok works just as well.
Try adding toasted sesame seeds. In a large dry skillet over medium-high heat, add the sesame seeds and cook until lightly toasted, shaking the skillet several times. Remove the sesame seeds into a small bowl and add to the dish right before serving.
For optimal flavor, this recipe is best served promptly while the chicken is hot and crisp, the sauce is perfectly thickened, and the green onions are crisp.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 50% power in the microwave until warm.