Description
Juicy, double-fried chicken tossed in a sweet, tangy, and umami-rich honey sesame glaze. A takeout-style favorite made right at home for a crispy, satisfying meal.
Ingredients
- 1 ½ lb boneless skinless chicken breast or thighs, cut into 1-inch pieces
- 1 tsp chicken bouillon powder
- ½ tsp white pepper
- 1 Tbsp water (for marinade)
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup water (for batter)
- 2 tsp vegetable oil
- 3 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp rice vinegar
- 2 Tbsp ketchup
- ¼ cup honey
- 3 Tbsp brown sugar
- 3 Tbsp water (for sauce)
- 4 cloves garlic, minced
- 1 Tbsp sesame oil
- 2 tsp cornstarch
- 3 Tbsp water (for slurry)
- Sliced green onion (for garnish)
- Toasted sesame seeds (for garnish)
- Oil for deep frying
Instructions
- Marinate the chicken with chicken bouillon powder, white pepper, and 1 Tbsp water. Let it sit for at least 10 minutes.
- In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, ketchup, honey, brown sugar, and 3 Tbsp water to make the sauce.
- In another bowl, mix eggs, flour, cornstarch, baking powder, salt, ¼ cup water, and vegetable oil until smooth. Pour the batter over the marinated chicken and coat evenly.
- Heat 2–3 inches of oil in a heavy pot or wok to 365°F (185°C). Fry the chicken in batches for 3 minutes until light golden. Drain on a wire rack or paper towel.
- Increase oil temperature to 375°F (190°C) and fry the chicken again for another 2 minutes for extra crispiness. Drain again.
- In a clean wok, sauté garlic in a bit of oil until fragrant. Add the sauce and bring to a simmer.
- Mix cornstarch and 3 Tbsp water to make a slurry. Stir it into the sauce to thicken until glossy.
- Remove sauce from heat and stir in sesame oil.
- Toss the fried chicken in the sauce until fully coated.
- Garnish with sliced green onion and toasted sesame seeds. Serve hot.
Notes
- Double-frying the chicken ensures maximum crispiness.
- Use chicken thighs for a juicier texture, or breasts for a leaner option.
- To make gluten-free, use tamari and a gluten-free flour blend.
- For extra heat, add chili garlic sauce or red pepper flakes to the sauce.
- Serve with steamed jasmine rice, stir-fried vegetables, or noodles.
- Reheat leftovers in oven or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 18g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg
