Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
- For the honey glaze:
- ⅓ cup honey
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
Instructions
- Season chicken pieces with salt, pepper, garlic powder, and paprika.
- Prepare two bowls: one with beaten eggs, the other with a mix of flour and cornstarch.
- Dip each chicken piece into the egg, then coat in the flour mixture. Set aside.
- Heat oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches for 4–5 minutes until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain.
- In a saucepan over medium heat, combine honey, soy sauce, garlic, and vinegar. Bring to a simmer.
- If a thicker glaze is desired, stir in cornstarch slurry and cook for 1–2 minutes until slightly thickened.
- Toss fried chicken bites in the warm glaze until well coated.
- Serve immediately, garnished with sesame seeds or green onions if desired.
Notes
- Add chili flakes or hot sauce to the glaze for a spicy-sweet variation.
- Air fry or bake chicken for a lighter option.
- Garnish with sesame seeds or green onions for extra flavor and crunch.
- Adjust glaze sweetness with extra vinegar or a splash of water.
- Reheat in oven or air fryer for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 14g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg