Serves 1
Directions
- 1Mix chicken pieces with salt, black pepper, chicken bouillon powder, and garlic powder.
- 2Add eggs, flour, and cornstarch directly into the bowl and stir until the chicken is fully coated in the thick batter.
- 3Heat oil in a deep pan or fryer to 350°F (175°C).
- 4Fry the chicken in batches for about 5 minutes, ensuring they don’t overcrowd the pan and transfer to a paper towel-lined tray to drain excess oil.
- 5Fry the chicken again for another 3 minutes or until golden brown and ultra crispy.
- 6Melt butter in a pan over medium heat.
- 7Sauté garlic until fragrant (1 minute), then add honey, soy sauce, brown sugar, and the remaining butter.
- 8Stir until the sugar dissolves and the sauce thickens (2–3 minutes).
- 9Add fried chicken to the pan and toss until fully coated, then drizzle sesame oil for extra aroma.
- 10Top with green onions and sesame seeds.
Ingredients
- 1 lb chicken cut into bite-sized pieces
- 0.5 tsp salt
- 0.25 tsp white pepper
- 0.5 tsp chicken bouillon powder
- 0.5 tsp garlic powder
- 40 g all-purpose flour
- 40 g cornstarch
- 2 eggs
- 2 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3 tbsp honey
- green onions
- sesame seeds
- sesame oil
Equipment
large bowldeep panfryerpaper towel-lined traypan
Tips
- Double frying guarantees the perfect crunch.
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