Imagine biting into a piece of chicken that is perfectly crispy on the outside, tender and juicy on the inside, and bathed in a sweet and savory honey garlic sauce. This recipe takes the beloved flavors of honey garlic chicken and elevates them with a unique double frying technique, giving the chicken an incredible crunch that pairs beautifully with its sticky, flavorful glaze.
Ingredients
Scale:
2 lbs chicken thighs, bone-in and skin-on
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs
½ cup water (or as needed)
1 cup honey
6 cloves garlic, minced
⅓ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Chopped green onions (for garnish)
Sesame seeds (toasted, for garnish)
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels.
In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk until well mixed.
In a separate bowl, beat the eggs and add water to create a wet mixture. Dip each chicken thigh into the egg mixture, then dredge it in the flour mixture.
Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). Fry each chicken thigh for about 8 minutes until golden brown.
Increase the heat to high and fry the chicken for an additional 3-4 minutes for double crunch.
In a saucepan over medium heat, combine honey, garlic, soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer.
Add the cornstarch slurry to the sauce while whisking continuously. Cook for an additional 2-3 minutes until the sauce thickens.
Once the chicken is double-fried, place it in a large bowl and pour the honey garlic sauce over the top. Toss gently to coat.
Transfer the coated chicken to a serving platter and garnish with chopped green onions and sesame seeds.
