Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken thighs (cut in bite-sized pieces)
  • 2 tbs cornstarch
  • 2 cups oil for frying
  • 2-3 tbs sesame seeds
  • 1 green onion (sliced for garnish)
  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 egg white
  • 1/3 cup water
  • 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbs oil
  • 2 cloves garlic (finely minced)
  • 1/3 cup honey
  • 3 tbs soy sauce
  • 1 tbs sesame oil
  • 1 tbs rice vinegar

Instruction

  • Heat in a large deep skillet or dutch oven to 350F/180C.
  • Toss chicken in the 2 tbs cornstarch so that all pieces are coated.
  • Combine all batter ingredients in another bowl and whisk well so there are no lumps. Place chicken in the batter and coat well,
  • Add about 8-10 pieces of chicken to the hot oil, letting excess batter drip back into the batter bowl. Fry for 8 minutes then remove chicken to drain on a rack. Repeat until all the chicken is fried. Keep the oil hot because you're double frying the chicken so it doesn't get soggy.
  • Meanwhile, make the sauce by heating the 1 tbs of oil in a medium skillet over medium-high heat. Add the garlic and cook for about 30 seconds--don't let the garlic burn,'
  • Add the remaining ingredients and cook until the sauce is slightly thickened, about 5 minutes making sure to watch it and stirring frequently. Don't let the honey burn. Keep the sauce warm over low heat.
  • Now refry the chicken--again in batches--for 3 minutes or until it begins to get golden brown. Drain on rack as before.
  • Add the chicken to the sauce and toss to coat. Place chicken on a serving platter and sprinkle with the sesame seeds and sliced green onion.