The SavoryIngredients
- 1.5 lbs (700g) boneless chicken thighs or breast, cubed
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (avocado or vegetable)
- 1/3 cup honey
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp butter
- 1 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
Prepare the chicken
Cut the chicken into bite-sized cubes, about 1-inch each. Pat dry with paper towels. Season with salt, pepper, and paprika, tossing to coat evenly.
Set up the breading station
Place the flour in a shallow bowl and the beaten eggs in another. Dip each chicken piece first into the flour, shaking off excess, then into the egg, and back into the flour for a double coating that guarantees extra crunch.
Fry until golden
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Make the honey garlic glaze
In a separate small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the honey and soy sauce, stirring constantly. Let the glaze simmer for 1-2 minutes until it thickens slightly.
Toss and coat
Add the fried chicken pieces to the skillet with the glaze. Toss vigorously until every piece is evenly coated in the sticky, glossy honey garlic sauce. Remove from heat immediately to preserve the crispiness.
Serve and garnish
Transfer to a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately as an appetizer, over steamed rice, or alongside a fresh salad.
Tips & Tricks
- Double coating the chicken in flour and egg ensures a shatteringly crisp crust that stays crunchy even after tossing in the glaze.
- Pat the chicken dry before breading excess moisture is the enemy of a crispy coating.
- Work in batches when frying to maintain oil temperature and avoid soggy chicken. Let the oil come back up to temperature between batches.
- Toss the fried chicken in the glaze just before serving so the coating stays crispy. If you toss too early, the steam will soften the crust.
- For a lighter version, bake the breaded chicken at 425°F (220°C) for 15-18 minutes, then toss with the glaze.