Dip each piece into the beaten egg, then coat with cornstarch. Set aside.
Heat oil in a deep pan over medium heat. Fry chicken pieces until golden and crispy (about 5-6 minutes). Drain on paper towels.
Make the Sauce:
In a small saucepan, combine honey, soy sauce, vinegar, chili paste, garlic, and sesame oil. Bring to a simmer.
Stir in the cornstarch slurry and let it thicken for 1–2 minutes.
Combine:
Toss the crispy chicken pieces in the hot sauce until evenly coated.
Serving and Storage Tips:
Serve hot, garnished with sesame seeds and chopped green onions.
Pairs well with steamed rice, noodles, or fresh salad.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer for best texture.
Variations:
Less heat? Skip the chili paste or replace with a mild hot sauce.
Add crunch: Toss in some toasted cashews or peanuts before serving.
Make it vegetarian: Substitute chicken with cauliflower or tofu and follow the same method.
FAQ:
Q: Can I bake instead of fry?
A: Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway. Lightly spray with oil for crispiness.
Q: Can I make this gluten-free?
A: Yes, use tamari instead of soy sauce and ensure your cornstarch and chili paste are certified gluten-free.
Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze the fried chicken separately and reheat it before tossing in fresh sauce.
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