The best kind of chicken is Crispy Honey Garlic Chicken!

Ingredients

• 2 lb Chicken Thighs, bone‑in, skin‑on (cut into 1‑½‑inch chunks)
• 1 tsp Salt (for marinating)
• 1 tsp Garlic Powder (for marinating)
• 1 tbsp Sesame Oil (for marinating)
• 1 cup All‑Purpose Flour (for dry coating)
• 1/2 cup Cornstarch (for dry coating)
• 1/2 tsp White Pepper (for dry coating)
• 1 tsp Garlic Powder (for dry coating)
• 1 tsp Paprika (for dry coating)
• 1 tsp Salt (for dry coating)
• 1/2 cup Water (cold water for batter)
• 2 cup Vegetable Oil (for deep frying, high smoke point)
• 1/4 cup Soy Sauce (for sauce)
• 2 tbsp Granulated Sugar (for sauce)
• 2 tbsp Honey (for sauce)
• 2 cloves Garlic (minced, for sauce)
• 1 tbsp Sesame Seeds (optional garnish)
• 2 stalks Scallions (thinly sliced, optional garnish)

Instructions

1. Prepare Chicken

   Trim any excess fat and cut the chicken thighs into 1‑½‑inch bite‑size chunks. Place them in a large mixing bowl.

   Time: PT5M

2. Marinate

   Add 1 tsp salt, 1 tsp garlic powder, and 1 tbsp sesame oil to the chicken. Toss to coat evenly and let sit for 15 minutes.

   Time: PT15M

3. Make Dry Coating Mix

   In a separate bowl combine 1 cup flour, 1/2 cup cornstarch, 1/2 tsp white pepper, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp salt. Whisk until uniform.

   Time: PT3M

4. Prepare Wet Batter

   Take half of the dry mix (about 1 cup total) and transfer to a small bowl. Add 1/2 cup cold water and stir until the mixture reaches a pancake‑batter consistency—smooth but thick enough to cling to the chicken.

   Time: PT2M

5. Coat Chicken

   Dip each marinated chicken piece into the wet batter, let excess drip off, then roll in the remaining dry mix, pressing lightly to adhere. Place coated pieces on a plate.

   Time: PT3M

6. Heat Oil

   Fill the deep frying pan with enough vegetable oil to submerge the pieces (about 2 inches). Heat to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

7. Fry Chicken

   Carefully lower the coated chicken into the hot oil. Fry for 6‑7 minutes, turning once, until the coating is deep golden and the interior reaches 165°F (74°C).

   Time: PT7M

   Temperature: 375°F

8. Rest on Rack

   Using tongs, remove the chicken and place on a wire rack set over a baking sheet to drain excess oil. Let rest for 2 minutes.

   Time: PT2M

9. Make Sauce

   In a saucepan combine 1/4 cup soy sauce, 2 tbsp sugar, 2 tbsp honey, and the minced garlic. Stir and bring to a gentle boil.

   Time: PT2M

10. Reduce Sauce

    Reduce the heat and simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).

    Time: PT5M

11. Toss Chicken in Sauce

    Transfer the fried chicken to a large bowl, pour the reduced sauce over, and toss until each piece is evenly glazed.

    Time: PT2M

12. Garnish and Serve

    Optional: sprinkle with sesame seeds and sliced scallions. Serve immediately while hot and crisp.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

1g