Description
Crispy chicken pieces tossed in a savory garlic sauce with Asian flavors. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a shallow dish, mix cornstarch, flour, salt, and pepper.
- Place beaten eggs in another shallow dish, and panko in a third.
- Dredge each chicken piece first in the cornstarch mixture, then dip in egg, then coat with panko.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry chicken pieces in batches until golden and crispy, about 4-5 minutes per side. Drain on paper towels.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
- In the same skillet (wipe out excess oil), cook minced garlic over medium heat for 30 seconds until fragrant.
- Pour the sauce mixture into the skillet and let it simmer for 1-2 minutes until slightly thickened.
- Add the fried chicken pieces and toss to coat evenly with the sauce.
- Transfer to a serving plate. Garnish with green onions and sesame seeds. Serve immediately.
Notes
For extra crunch, double-coat the chicken by repeating the breading process. Adjust honey to taste for sweetness.
Nutrition
- Calories: 480
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 38g
- Protein: 30g