Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
  • 2 tablespoons sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. In a large bowl, whisk egg, cornstarch, flour, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
  2. In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ketchup, garlic, ginger, and red pepper flakes (if using). Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Working in batches, fry the chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  4. Pour the honey sesame sauce into the skillet. Bring to a simmer over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  5. Add the fried chicken to the sauce and toss to coat evenly. Cook for another minute, allowing the chicken to heat through. Garnish with sesame seeds and green onions. Serve immediately.