1/2 teaspoon sesame oil
Instructions:
Prepare the Chicken: In a bowl, toss chicken pieces with cornstarch, flour, salt, pepper, and paprika until evenly coated.
Cook the Chicken: Heat oil in a large skillet over medium heat. Add chicken in batches, cooking until golden and cooked through (about 3–4 minutes per side). Remove and set aside.
Make the Sauce: In the same pan, reduce heat and add minced garlic. Sauté for 30 seconds, then add honey, soy sauce, vinegar, chili flakes, and sesame oil. Simmer for 1–2 minutes until slightly thickened.
Combine: Return chicken to the pan and toss to coat with the sauce. Cook for another 2 minutes until well-glazed.
Serve hot and garnish with chopped green onions or sesame seeds if desired.
Serving and Storage Tips:
Serve immediately with steamed rice, noodles, or a fresh salad.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave until warmed through, adding a splash of water if needed.
Variations:
Make it vegetarian: Substitute chicken with crispy tofu or cauliflower florets.
Extra crispy: Double-fry the chicken for more crunch.
Add a twist: Mix in a splash of orange juice for a citrusy zing.
FAQ:
Q: Can I bake instead of fry the chicken?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q: Is this recipe very spicy?
A: You can adjust the chili flakes to your preference or omit them altogether for a milder version.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and work great for this recipe.
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