Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) pieces
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 cup (32 g) cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 large egg (50 g), beaten
  • 1/2 cup (120 ml) ice-cold water
  • 1 cup (240 ml) neutral oil, such as vegetable or canola, for shallow frying
  • 1/3 cup (113 g) honey
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) water
  • 3 tbsp (45 ml) rice vinegar
  • 1 tbsp (15 ml) chile-garlic sauce (optional)
  • 2 cloves garlic (about 2 tsp), minced
  • 1 tbsp (6 g) freshly grated ginger
  • 1 tsp (5 ml) toasted sesame oil
  • 1 tbsp (8 g) cornstarch
  • 2 tbsp (30 ml) cold water, for the cornstarch slurry
  • 1 tbsp (9 g) sesame seeds
  • 2 green onions (scallions), thinly sliced

Instructions:

  1. Pat the chicken pieces dry with paper towels.
  2. In a medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the beaten egg and ice-cold water and whisk until smooth, like thin cream with a few small lumps. Let the batter rest for 5 minutes.
  3. In a small saucepan over medium heat, combine the honey, soy sauce, water, rice vinegar, chile-garlic sauce, garlic, and ginger. Bring to a gentle simmer, 2 to 3 minutes. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook about 1 minute, until glossy and lightly thickened. Remove from heat, stir in the sesame oil, and keep warm.
  4. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until golden and fragrant. Set aside.
  5. Pour the oil into a 12-inch skillet and heat over medium-high to about 350°F (175°C). Test with a drop of batter; it should sizzle immediately and rise to the surface.
  6. Dip each chicken piece in the batter and let the excess drip off. Fry 6 to 8 pieces at a time for 4 to 5 minutes, turning occasionally, until deep golden and cooked through to 165°F (74°C) at the thickest point. Cook in batches so the pieces do not crowd the pan.
  7. Move the fried pieces to a wire rack set over a sheet pan. Let the oil return to 350°F (175°C) before frying the next batch.
  8. Place the hot chicken in a large bowl, pour the warm sauce over it, and toss for about 30 seconds until every piece is coated.
  9. Sprinkle with the toasted sesame seeds and sliced green onions. Serve right away while the coating is still crisp.