Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- ½ cup (60g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 large egg
- ½ cup (120ml) water, plus more if needed to adjust consistency
- Vegetable oil, for frying (about 2-3 cups)
- ¼ cup (60ml) soy sauce, low sodium preferred
- 3 tablespoons honey or granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions:
- Whisk together dry ingredients. Whisk egg and water. Combine wet and dry ingredients, adjusting water until smooth batter forms. (Aim for a pancake batter consistency)
- Dip each chicken piece into the batter, ensuring it’s fully coated.
- Heat oil to 350°F (175°C). Fry chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through (about 4-5 minutes per batch). Remove and drain on paper towels.
- Combine all sauce ingredients (except cornstarch slurry, sesame seeds, and green onions) in a saucepan.
- Bring sauce to a simmer over medium heat. Add cornstarch slurry and stir constantly until sauce thickens.
- Toss fried chicken in the sauce until well coated.
- Sprinkle with toasted sesame seeds and green onions. Serve immediately.