Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1/4 cup neutral oil for shallow frying
  • 1/3 cup liquid honey
  • 4 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1/2 tsp toasted sesame oil

Instructions:

  1. Pat 1.5 lbs chicken breasts completely dry with paper towels. Note: Surface moisture is the enemy of a crispy crust.
  2. Slice the chicken into 1 inch thick strips or even cutlets.
  3. Whisk 1/2 cup flour, 1/2 cup cornstarch, and all the dry seasonings in one bowl.
  4. Beat 2 large eggs in a separate bowl until fully combined.
  5. Dip each piece of chicken into the egg, then roll it in the flour mixture. Note: Press the flour firmly into the meat to ensure it stays put.
  6. Heat 1/4 cup neutral oil in your skillet until it shimmers and wisps of smoke appear.
  7. Place chicken in the pan and cook for 4-5 minutes per side until golden and audibly crunchy.
  8. Remove the chicken to a wire rack and wipe the excess oil from the pan.
  9. Add the minced garlic to the warm pan for 30 seconds until fragrant and pale gold.
  10. Pour in 1/3 cup honey, soy sauce, vinegar, and sesame oil, simmering until the sauce bubbles and thickens.
  11. Return the chicken to the pan, tossing quickly until every piece is velvety and glazed.