SWEETS RECIPES

CRISPY HONEY GARLIC CHICKEN

This CRISPY HONEY GARLIC CHICKEN was honestly the bomb. The chicken: tender on the inside, crispy on the outside. The sauce: Rich, sweet, and subtly salty and garlicky. The chicken and the sauce together: a match made in heaven! I used to think that Sweet and Sour is my favorite sauce to go with crispy chicken. But after making this recipe, I might have to reconsider things. So get yourself ready for some crispy goodness!

CRISPY HONEY GARLIC CHICKEN INGREDIENTS NEEDED:

Fried Chicken:

— 10 ounces (ca. 378 g) boneless skinless chicken thighs cut into cubes.

— 1 whole egg.

— 1/3 cup cornstarch.

— 1/2 cup all-purpose flour.

— 1 tbsp low-sodium soy sauce.

— 1/2 tsp black pepper.

Honey Garlic Sauce:

— 1 tbsp canola oil.

— 3 cloves garlic finely chopped.

— 1 tbsp ginger finely chopped.

— 5 tbsp honey.

— 2 tbsp brown sugar.

— 1/2 cup soy sauce.

— 1/2 tsp sesame oil.

— 2 tbsp cornstarch.

— 1/4 cup water.

— 1 tsp sesame seeds optional.

— 1 tbsp green onions optional.

CRISPY HONEY GARLIC CHICKEN INSTRUCTIONS RECIPE:

In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Mix well and set aside.

To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Pour the soy sauce mixture and let cook by stirring occasionally. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Cook over medium heat until sauce thickens. Add sesame oil and mix well.

To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Combine well. Heat about 2 inches of frying oil at 375 degrees Fahrenheit (190.56 °C) and fry the chicken in batches. Fry for about 3 minutes and remove from oil. Place chicken on a drying rack for about 5 minutes. Fry the chicken another time for another 2 minutes, or until golden brown and crispy. Remove from oil and drain off excess oil.

Add the fried chicken into the pan with the cooked sauce and mix well. Top with sesame seeds and green onions.

More recipes:

DELISH SAUSAGE AND POTATOES

PEPPERMINT CRISP DESSERT

APPLE CRISP CHEESECAKE

TEXAS TOAST SLOPPY

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