Ingredients
For the Chicken
500g boneless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Salt and black pepper, to taste
1/2 teaspoon paprika (optional, for extra flavor)
Oil for frying (vegetable or sunflower oil)
For the Honey Garlic Sauce
1/3 cup honey
3–4 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon water
1 teaspoon cornstarch (mixed with 1 tsp water, optional for thicker sauce)
Chili flakes (optional, for heat)
Instructions
- Prepare the Chicken
- Pat the chicken pieces dry.
- Season with salt, black pepper, and paprika (optional).
- In one bowl, add the beaten eggs.
- In another bowl, add the cornstarch.
- Dip each chicken piece into the egg, then coat well in cornstarch. Shake off any excess.
- Fry the Chicken
- Heat oil in a deep pan over medium-high heat.
- Once hot, add chicken pieces in batches—do not overcrowd the pan.
- Fry until golden and crispy, about 5–7 minutes, flipping halfway.
- Remove and place on paper towels to drain.
- (Optional) For extra crispiness, fry a second time for 2–3 minutes.
- Make the Honey Garlic Sauce
- In a small pan over medium heat, add honey, garlic, soy sauce, and vinegar.
- Stir and let it simmer for 1–2 minutes.
- If you want it thicker, add the cornstarch slurry and mix until the sauce becomes glossy.
- Coat the Chicken
- Add the fried chicken to the pan with the sauce.
- Toss until each piece is well coated and shiny.
Serve With
🍚 Steamed rice
🥦 Stir-fried veggies
🌶️ Sprinkle of sesame seeds or chili flakes
If you want, I can also give you:
A baked or air-fryer version
A spicy version
A full meal set (rice + side dish)
Just tell me!
Crispy Honey Garlic Chicken
Ingredients
For the Chicken
500g boneless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Salt and black pepper, to taste
1/2 teaspoon paprika (optional, for extra flavor)
Oil for frying (vegetable or sunflower oil)
For the Honey Garlic Sauce
1/3 cup honey
3–4 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon water
1 teaspoon cornstarch (mixed with 1 tsp water, optional for thicker sauce)
Chili flakes (optional, for heat)
Instructions
- Prepare the Chicken
- Pat the chicken pieces dry.
- Season with salt, black pepper, and paprika (optional).
- In one bowl, add the beaten eggs.
- In another bowl, add the cornstarch.
- Dip each chicken piece into the egg, then coat well in cornstarch. Shake off any excess.
- Fry the Chicken
- Heat oil in a deep pan over medium-high heat.
- Once hot, add chicken pieces in batches—do not overcrowd the pan.
- Fry until golden and crispy, about 5–7 minutes, flipping halfway.
- Remove and place on paper towels to drain.
- (Optional) For extra crispiness, fry a second time for 2–3 minutes.
- Make the Honey Garlic Sauce
- In a small pan over medium heat, add honey, garlic, soy sauce, and vinegar.
- Stir and let it simmer for 1–2 minutes.
- If you want it thicker, add the cornstarch slurry and mix until the sauce becomes glossy.
- Coat the Chicken
- Add the fried chicken to the pan with the sauce.
- Toss until each piece is well coated and shiny.
Serve With
🍚 Steamed rice
🥦 Stir-fried veggies
🌶️ Sprinkle of sesame seeds or chili flakes
If you want, I can also give you:
A baked or air-fryer version
A spicy version
A full meal set (rice + side dish)
Just tell me!
Ingredients
For the Chicken
500g boneless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Salt and black pepper, to taste
1/2 teaspoon paprika (optional, for extra flavor)
Oil for frying (vegetable or sunflower oil)
For the Honey Garlic Sauce
1/3 cup honey
3–4 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon water
1 teaspoon cornstarch (mixed with 1 tsp water, optional for thicker sauce)
Chili flakes (optional, for heat)
Instructions
- Prepare the Chicken
- Pat the chicken pieces dry.
- Season with salt, black pepper, and paprika (optional).
- In one bowl, add the beaten eggs.
- In another bowl, add the cornstarch.
- Dip each chicken piece into the egg, then coat well in cornstarch. Shake off any excess.
- Fry the Chicken
- Heat oil in a deep pan over medium-high heat.
- Once hot, add chicken pieces in batches—do not overcrowd the pan.
- Fry until golden and crispy, about 5–7 minutes, flipping halfway.
- Remove and place on paper towels to drain.
- (Optional) For extra crispiness, fry a second time for 2–3 minutes.
- Make the Honey Garlic Sauce
- In a small pan over medium heat, add honey, garlic, soy sauce, and vinegar.
- Stir and let it simmer for 1–2 minutes.
- If you want it thicker, add the cornstarch slurry and mix until the sauce becomes glossy.
- Coat the Chicken
- Add the fried chicken to the pan with the sauce.
- Toss until each piece is well coated and shiny.
Serve With
🍚 Steamed rice
🥦 Stir-fried veggies
🌶️ Sprinkle of sesame seeds or chili flakes
If you want, I can also give you:
A baked or air-fryer version
A spicy version
A full meal set (rice + side dish)
Just tell me!