Description
Honey pepper chicken blends Korean and American flavor profiles for a mouthwatering meal. Crispy chicken pieces glazed with a perfect balance of sweet heat will satisfy diners seeking bold, memorable cuisine.
Ingredients
Scale
- 1 lb (454 g) chicken breasts, boneless, skinless, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup flour
- 2 eggs, beaten
- salt, to taste
- black pepper, to taste
- vegetable oil, for frying
- ⅓ cup honey
- 2 tbsps soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsps ketchup
- 1 tbsp hot sauce
- 1 tsp crushed red pepper flakes
- 3 cloves garlic, minced
- 1 tsp black pepper
- 2 tbsps water
- 1 tbsp cornstarch
- green onions, chopped
- sesame seeds
Instructions
- Seasoning Preparation: Create a flavor foundation by thoroughly coating chicken pieces with salt, black pepper, cornstarch, egg wash, and flour, ensuring each piece is evenly and generously covered.
- Chicken Frying: Heat vegetable oil in a skillet until shimmering, then carefully fry chicken in batches, achieving a crispy, golden-brown exterior with a perfectly cooked interior.
- Sauce Creation: Combine honey, soy sauce, apple cider vinegar, ketchup, hot sauce, red pepper flakes, garlic, and ground black pepper in a saucepan, whisking to integrate complex flavor layers.
- Sauce Thickening: Introduce a cornstarch slurry to the sauce, stirring continuously until the mixture transforms into a glossy, clingy consistency that will beautifully adhere to the chicken.
- Glazing Technique: Gently tumble the crisp chicken pieces in the bubbling sauce, ensuring each morsel is comprehensively coated with the sweet and spicy glaze.
- Finishing Touch: Garnish with freshly chopped green onions and toasted sesame seeds, creating a visually appealing and aromatic final presentation that elevates the dish’s sensory experience.
Notes
- Cornstarch Coating Technique: Ensure even and light coating of cornstarch for maximum crispiness, gently pat chicken to remove excess for a perfect golden-brown exterior.
- Oil Temperature Control: Maintain medium-high heat around 350-375°F to achieve crispy chicken without burning, use a thermometer for precision and consistent cooking.
- Sauce Balance Mastery: Adjust hot sauce and red pepper flakes to personal heat tolerance, taste and modify before coating chicken to create ideal sweet-spicy harmony.
- Gluten-Free Adaptation: Replace wheat flour with gluten-free alternatives like rice flour or almond flour, use tamari instead of soy sauce for celiac-friendly version without compromising crispy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg