Crispy Honey Chilli Chicken
| For the Chicken | |
| 500 g | chicken breast or thighs, cut into bite-sized pieces |
| ½ cup | all-purpose flour |
| ¼ cup | cornstarch |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 1 | egg, beaten |
| Vegetable oil for frying | |
| For the sauce | |
| 3 tbsp | honey |
| 2 tbsp | soy sauce |
| 1 tbsp | sriracha or chili sauce |
| 1 tbsp | rice vinegar |
| 2 cloves | garlic, minced |
| 1 tsp | grated ginger |
| ½ tsp | sesame oil |
| 1 tsp | cornstarch mixed with 1 tbsp water (slurry) |
| For the garnish | |
| Sliced spring onions | |
| Sesame seeds | |
| Red chili slices (optional) |
| Prepare the Chicken: |
| In a bowl, mix flour, cornstarch, salt, and pepper. |
| Dip each chicken piece in the beaten egg, then coat with the flour mixture. Shake off excess. |
| Heat vegetable oil in a deep skillet over medium heat. Fry chicken in batches until golden and crispy, about 5-6 minutes. Drain on paper towels. |
| Make the Sauce: |
| In a small saucepan, combine honey, soy sauce, sriracha, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat. |
| Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Remove from heat. |
| Combine: |
| Toss the crispy chicken pieces in the honey chili sauce until well coated. |
| Serve: |
| Plate the chicken and garnish with spring onions, sesame seeds, and chili slices if desired. Serve immediately with steamed rice or as a standalone appetizer. |
| Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes |