Let’s Get Cooking!
Step 1: Create the Sticky Sauce
In a small saucepan over medium heat, combine the honey, soy sauce, and minced garlic. Whisk gently as you bring it to a simmer. In a separate small bowl, make a slurry by stirring the cornstarch and cold water together until completely smooth. Gradually whisk this slurry into the simmering sauce. Continue to cook, stirring constantly, for about 1-2 minutes until the sauce thickens beautifully. Remove from heat and set aside.
Step 2: Prepare the Chicken Coating
Set up your breading station: In one shallow dish, whisk together the flour, cayenne, smoked paprika, salt, black pepper, and garlic powder. In a second shallow dish, whisk the eggs with the tablespoon of water.
Step 3: Bread the Chicken
Working with one piece at a time, dredge each chicken piece first in the seasoned flour, shaking off any excess. Next, dip it fully into the egg wash, allowing the excess to drip off. Finally, place it back into the flour mixture for a second coat, pressing gently to ensure a good, even layer that will create that perfect crunch.
Step 4: Fry to Golden Perfection
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, flick a tiny bit of flour into it; if it sizzles, you’re good to go. Carefully place the breaded chicken pieces in the hot oil, without overcrowding the pan. Fry for 4-5 minutes per side, until the crust is deep golden brown and the chicken is cooked through. Transfer the chicken to a wire rack or paper-towel-lined plate.
Step 5: The Grand Finale – Toss in Sauce
For the best texture, wait until the chicken is freshly fried and crispy before saucing. Place all the chicken pieces into a large bowl. Give the reserved honey garlic sauce a quick stir (it may have thickened as it sat) and pour it over the hot chicken. Using tongs, gently toss until every piece is gloriously coated in the sticky sauce.
Step 6: Serve and Enjoy!
Transfer the sauced chicken to a serving platter. For a beautiful finish, sprinkle with toasted sesame seeds and sliced green onions. This dish is fantastic served immediately over a bed of steamed rice or with a side of steamed vegetables.
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