Directions
- 1In a bowl, mix together flour, cornstarch, baking powder, salt, and black pepper.
- 2Cut chicken thighs into bite-sized pieces and toss them in the flour mixture until well coated.
- 3Heat vegetable oil in a large skillet over medium-high heat.
- 4Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
- 5Remove and drain on paper towels.
- 6In the same skillet, reduce heat to medium and add minced garlic, sautéing until fragrant.
- 7Pour in soy sauce, honey, rice vinegar, and sesame oil, stirring to combine.
- 8Allow the sauce to simmer for a few minutes until it thickens slightly.
- 9Add the crispy chicken back into the skillet, tossing to coat in the sticky sauce.
- 10Sprinkle with sesame seeds and crushed dried chilies for an extra kick.
- 11Serve hot, garnished with sliced green onions.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup vegetable oil for frying
- 4 cloves garlic, minced
- 0.25 cup soy sauce
- 0.25 cup honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 to 2 dried red chilies, crushed
- Green onions, sliced for garnish
Equipment
bowllarge skilletpaper towels
Tips
- Serve hot, garnished with sliced green onions
- Perfect over rice or noodles
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