Crispy Honey Garlic Chicken
Ingredients:
1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
2 egg whites
1 tablespoon cornstarch
Pinch of salt (or a splash of soy sauce for added flavor)
Oil for frying (canola, peanut, or sunflower oil recommended)
For the Sauce:
4 tablespoons honey
2 cloves garlic, minced (use 3 for stronger flavor)
2 tablespoons soy sauce
1 teaspoon freshly ground black pepper
Optional Garnish:
1 green onion, sliced
Toasted sesame seeds
Instructions:
Marinate the chicken: In a bowl, whisk egg whites with cornstarch and a pinch of salt until frothy. Add the chicken pieces and toss to coat. Let it rest for 10–15 minutes to tenderize.
Heat the oil: Fill a deep skillet with about 1 inch of oil and heat over medium-high. If you don’t have a thermometer, dip the handle of a wooden spoon into the oil—if it bubbles, it’s ready (aim for 350°F).
Fry the chicken: Carefully add the marinated chicken in batches, being careful not to overcrowd the pan. Fry each batch for 3–4 minutes, flipping once, until golden and crispy. Drain on paper towels.
Make the sauce: In a separate pan, combine honey, minced garlic, soy sauce, and black pepper. Bring to a gentle boil, stirring for 1–2 minutes until slightly thickened. Add a splash of water if it gets too thick.
Toss and serve: Add the crispy chicken to the sauce and toss until well coated. Garnish with sesame seeds and green onions if using. Serve hot over rice or with your favorite veggies.
Notes:
Want extra sauce? Double the glaze for more to drizzle over rice or noodles.
For a spicier version, add chili flakes or a dash of hot sauce.
Use tamari instead of soy sauce to make it gluten-free.
Cauliflower or tofu can be subbed in for a vegetarian twist.
Reheat leftovers in the oven at 400°F to keep them crispy.
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