Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg, beaten
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 teaspoon (5ml) grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5ml) white pepper
  • 1 tablespoon (15ml) cornstarch
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1/2 teaspoon (2.5ml) baking powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) white pepper
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) water
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) grated ginger
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) cold water (slurry)
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for heat)
  • 4 cups (approximately 1 liter) vegetable oil, for frying
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients in a bowl, ensuring chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, and white pepper.
  3. Bread the Chicken: Dredge each piece of marinated chicken in the breading mixture, pressing gently to adhere. Shake off excess.
  4. First Fry: Heat vegetable oil in a wok or deep pot to 325°F (160°C). Fry the chicken in batches, being careful not to overcrowd, for about 4-5 minutes, until lightly golden. Remove with a slotted spoon and drain on paper towels.
  5. Prepare the Sauce: While the chicken rests, whisk together honey, soy sauce, rice vinegar, water, garlic, ginger, sesame oil, and red pepper flakes (if using) in a medium saucepan.
  6. Thicken the Sauce: Bring the sauce to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
  7. Second Fry (for Ultimate Crispiness): Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes, or until golden brown and crispy. Remove and drain on paper towels.
  8. Coat in Sauce: Add the twice-fried chicken to the saucepan with the honey garlic sauce. Toss to coat evenly.
  9. Garnish and Serve: Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.