Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (about 1-2 inches)
- Oil for frying (enough to fill a skillet 1 inch deep, such as canola or vegetable oil)
Marinade
- 2 egg whites
- 1 tablespoon cornstarch
- Pinch of salt (or other preferred seasonings, see Note 1)
Honey Garlic Sauce
- 4 tablespoons honey
- 2 cloves garlic, minced (or 3 for extra garlic flavor)
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper (adjust to taste)
Garnish (Optional)
- Toasted sesame seeds
- 1 green onion, sliced
Instructions
Step 1: Get Organized
- Preheat your oven to 200°F (93°C) to keep the chicken warm between frying batches.
- Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top (optional, but helps keep the chicken crispy).
- In a saucepan, combine all the sauce ingredients (honey, garlic, soy sauce, and black pepper) but do not cook it yet.
- Pour about 1 inch of oil into a deep skillet or wok and set it on medium-high heat.
Step 2: Marinate the Chicken
- In a mixing bowl, whisk together the egg whites, cornstarch, and salt until slightly frothy.
- Add the chicken pieces and toss until fully coated. Let it marinate for 10-15 minutes while you heat the oil.
Step 3: Heat the Oil for Frying
- Heat the oil to 350-360°F (177-182°C). If you don’t have a thermometer, you can check if the oil is ready by dipping a wooden spoon or chopstick into the oil—if small bubbles form around it, the oil is hot enough.
- While waiting for the oil to heat, prepare a plate lined with paper towels to drain the fried chicken.
Step 4: Fry the Chicken
- Once the oil reaches the right temperature, carefully add the marinated chicken pieces one at a time to prevent sticking.
- Fry in small batches for about 3-4 minutes per batch, turning once, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Transfer fried chicken to the prepared baking sheet and place it in the warm oven while you finish frying the remaining batches.
Step 5: Make the Honey Garlic Sauce
- Heat the sauce mixture over medium-high heat, bringing it to a gentle boil.
- Cook for 1-2 minutes, stirring frequently, until slightly thickened. If the sauce becomes too thick, add a splash of water to loosen it.
Step 6: Coat the Chicken in Sauce
- Add the crispy fried chicken to the saucepan with the honey garlic sauce.
- Toss the chicken gently until fully coated in the sauce.
- Transfer to a serving plate and garnish with toasted sesame seeds and sliced green onions, if desired.
Notes
Getting the Right Oil Temperature
Maintaining the correct oil temperature is crucial for crispy fried chicken. If the oil is too cold, the chicken will absorb too much oil and become greasy. If it is too hot, the outside will burn before the inside is fully cooked. Using a thermometer is the most accurate way to ensure success, but if you don’t have one, use the wooden spoon trick mentioned earlier.
How to Tell If the Chicken is Cooked
Since the chicken pieces are small, they cook quickly. To ensure they are fully cooked:
- Internal Temperature: Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Visual Check: Cut one piece open—if the center is white and no longer pink, it’s done.
What to Do If the Chicken Browns Too Quickly
If your chicken turns dark brown too fast, the oil is likely too hot. Reduce the heat slightly and allow it to stabilize before continuing with the next batch.
Alternative Cooking Method: Air Fryer Option
If you prefer a healthier, less oily option, you can make this dish in an air fryer:
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the basket with oil.
- Place the marinated chicken pieces in a single layer, leaving space between them.
- Air fry for 10-12 minutes, shaking the basket halfway through, until crispy and golden.
- Toss with the honey garlic sauce and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes