Ingredients

The following ingredients have 2 Servings
  • 1 lb boneless skinless chicken thighs, cut into bite sized pieces
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • 1 large egg white
  • 1/3 cup all purpose flour
  • 1/3 cup cornstarch
  • 1/3 cup cold water
  • 1/2 tsp baking powder
  • oil for frying
  • 1 tbsp vegetable oil or canola oil
  • 4 cloves garlic, minced
  • 1/3 cup honey
  • 3 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • sesame seeds for garnish, if desired
  • green onions for garnish, if desired

Instruction

  • Dry Chicken: Add the chicken to a large bowl and pat the chicken dry with paper towels to remove excess moisture. This helps the batter stay on the chicken!
  • Marinate: Add 2 tablespoons of cornstarch to the chicken and toss to combine. Let the chicken marinate while you are making the batter.
  • Make batter: In a separate bowl add salt, pepper, sugar, egg white, flour, cornstarch, cold water and baking powder. Whisk until combined and lump free. Add in the chicken and toss to coat.
  • 1st Fry: Add 3 inches of oil to a large wide pot or deep saucepan. Preheat oil to 350 degrees. Fry chicken in batches cooking about 8 or so at a time for 4-5 minutes.
  • Cool: Remove from the oil and transfer to a baking sheet topped with a cooling rack.
  • 2nd Fry: Once all of the chicken is cooked fry the chicken again in batches (starting with the 1st batch you fried this will be the coldest) Fry for 3 minutes or until the outside is a nice golden brown. Remove from the oil and place back on the cooling rack.
  • Mix With Sauce: Add the fried chicken to the pan with the reserved honey garlic sauce and toss to coat. Serve immediately with sesame seeds and green onions for garnish, if desired.