Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable oil
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. In one bowl, whisk the egg; in another, combine cornstarch, salt, and pepper.
  2. Dip each piece of chicken into the egg, then toss in the cornstarch mixture until fully coated in a powdery layer.
  3. Heat vegetable oil over medium-high heat in a large non-stick skillet or wok until it shimmers. Fry chicken in a single layer for 3-4 minutes per side until golden and firm. Remove and drain on a wire rack.
  4. Wipe out excess oil from the pan, leaving about 1 tsp. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
  5. Pour in honey, soy sauce, rice vinegar, and sesame oil. Simmer for 2-3 minutes until the sauce bubbles and thickens into a glossy syrup.
  6. Return the fried chicken to the pan. Toss quickly over high heat for 60 seconds until every piece is coated in the glaze.
  7. Remove from heat immediately and garnish with toasted sesame seeds and thinly sliced green onions.