Description

Juicy, double-fried bite-sized chicken pieces coated in a sticky-sweet honey sesame glaze — a crispy, flavorful take on a classic takeout favorite made fresh at home.

Ingredients

1½ lb (≈ 680 g) chicken breast or thighs, cut into 1‑inch (2.5 cm) pieces

1 teaspoon chicken bouillon powder

½ teaspoon white pepper

1 tablespoon water

Batter:

2 large eggs

½ cup all‑purpose flour

½ cup cornstarch

2 teaspoons baking powder

½ teaspoon salt

¼ cup water

2 teaspoons vegetable oil

Sauce:

3 tablespoons light soy sauce

1 tablespoon oyster sauce

2 tablespoons rice vinegar

2 tablespoons ketchup

¼ cup honey

3 tablespoons brown sugar

3 tablespoons water

4 cloves garlic, minced

1 tablespoon sesame oil

Cornstarch slurry:

2 teaspoons cornstarch

3 tablespoons water

Garnish:

Sliced green onion

Toasted sesame seeds

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Instructions

In a bowl, combine chicken, bouillon powder, white pepper, and 1 tablespoon of water. Marinate for 10 minutes.
In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, water, and set aside.
Mix all batter ingredients until smooth. Coat the marinated chicken in the batter evenly.
Heat oil to 365°F (185°C). Fry chicken pieces in batches for about 3 minutes. Drain on a wire rack.
Increase oil temperature to 375°F (190–195°C). Fry chicken again for 2 minutes until golden and crisp. Set aside.
In a pan, sauté garlic in a bit of oil until fragrant. Add the sauce mixture and bring to a simmer.
Stir in cornstarch slurry and cook until the sauce thickens. Add sesame oil and stir well.
Toss the fried chicken in the warm sauce until evenly coated.
Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

For a spicier version, add chili garlic sauce or red pepper flakes to the sauce.

Chicken thighs offer more juiciness, but breasts work well too.

Add steamed broccoli or snap peas for a complete one-pan meal.

To make it gluten-free, use tamari instead of soy sauce and a gluten-free flour blend.

A bit of orange zest in the sauce adds a citrusy twist.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 355
Sugar: 15g
Sodium: 780mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 23g
Cholesterol: 115mg