Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch cubes)
  • 1/2 cup Cornstarch (Maize Starch), plus 1 Tbsp for slurry
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Neutral Cooking Oil (Vegetable, Canola, or Rapeseed oil)
  • 1/4 cup Low-Sodium Soy Sauce
  • 1/2 cup Honey
  • 1 Tbsp Rice Vinegar
  • 5 large cloves Fresh Garlic, finely minced
  • 1 tsp Fresh Ginger, finely minced (optional)
  • 2 Tbsp Water or Chicken Stock
  • 2 Tbsp cold water (for cornstarch slurry)
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 2 Spring Onions (Scallions), thinly sliced (for garnish)

Instructions:

  1. Prepare the Chicken: Pat the cubed chicken thighs thoroughly dry using paper towels. This is crucial for crispness.
  2. Dredge the Chicken: In a large bowl, combine 1/2 cup of cornstarch, salt, and pepper. Toss the chicken pieces until every piece is fully coated. Shake off excess dredge.
  3. Whisk the Sauce Base: In a separate medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, minced ginger, and 2 Tbsp water/stock. Separately, mix the 1 Tbsp cornstarch with 2 Tbsp cold water to create the slurry; set aside.
  4. Heat the Oil: Add the 1/2 cup neutral cooking oil to a large, deep-sided skillet. Heat over medium-high heat until the oil shimmers (approx. 350°F or 175°C).
  5. Fry in Batches: Carefully place about one-third of the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side, turning occasionally, until deeply golden brown and cooked through.
  6. Drain: Remove the cooked chicken using tongs and place them on a wire rack over a baking sheet to drain excess oil. Repeat this process with the remaining batches.
  7. Prepare the Pan: Pour off all but 1 tablespoon of the cooking oil from the skillet. Return the pan to medium heat.
  8. Simmer the Sauce: Pour the whisked honey-garlic sauce base into the skillet. Bring to a gentle simmer, scraping up any delicious brown bits, and cook for 1 minute.
  9. Thicken the Sauce: Whisk the cornstarch slurry one final time and slowly pour it into the simmering sauce. Whisk continuously until the sauce visibly thickens and coats the back of a spoon (about 30–60 seconds).
  10. Toss and Coat: Immediately return all the crispy chicken pieces to the thickened sauce. Toss quickly and thoroughly until all the chicken bites are perfectly glazed and sticky.
  11. Serve: Transfer immediately to a serving dish. Garnish lavishly with toasted sesame seeds and sliced spring onions.