Instructions
- Season the chicken. Start by seasoning the chicken pieces with salt and black pepper to taste. This will enhance the flavor of the chicken before coating it with the cornstarch and frying.
- Coat the chicken. Dredge each piece of chicken in cornstarch, dip it into the beaten egg, and then lightly coat it again with cornstarch. This double coating ensures the chicken becomes crispy and holds the sauce well.
- Fry the chicken. Heat oil in a deep skillet or frying pan over medium-high heat. Fry the chicken in batches, being careful not to overcrowd the pan. Fry for 5–7 minutes or until the chicken is golden brown and crispy on the outside. Remove the fried chicken from the pan and drain on paper towels to remove excess oil.
- Make the honey garlic sauce. In a separate pan, combine the honey, soy sauce, ketchup, minced garlic, vinegar, and chili flakes (if using). Stir everything together and cook over medium heat for 2–3 minutes, or until the sauce thickens slightly and becomes fragrant.
- Coat the chicken in sauce. Add the fried chicken pieces to the pan with the sauce, tossing the chicken gently to coat each piece evenly. Continue to cook for another minute or two, allowing the sauce to thicken further and the chicken to absorb the flavors.
- Garnish and serve. Garnish the honey garlic chicken with freshly chopped parsley or sesame seeds for an added touch of color and flavor. Serve immediately while the chicken is still crispy and coated in that delicious, glossy sauce!
Serving Notes
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