Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup (120 ml) vegetable oil (for frying)
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) soy sauce (low-sodium preferred)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
  • 2 tbsp sesame seeds, toasted
  • 2 green onions, chopped

Instructions:

  1. In a large bowl, combine chicken pieces, salt, and pepper. Allow to marinate for 10 minutes.
  2. In another bowl, whisk together flour and cornstarch.
  3. Dredge marinated chicken pieces in the flour mixture, ensuring they are fully coated.
  4. Heat the vegetable oil in a non-stick skillet over medium-high heat. Add chicken in batches and fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
  5. In the skillet, reduce heat to medium and combine honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger. Stir until combined.
  6. Add the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
  7. Toss the fried chicken in the sauce until evenly coated.
  8. Transfer to a serving dish and garnish with sesame seeds and chopped green onions.