Sweet and Spicy Honey Pepper ChickenClara
This sweet and spicy honey pepper chicken delivers crispy fried bites coated in a sticky, flavorful sauce that satisfies every craving in under an hour.
Equipment
- 1 Mixing bowl for coating mixtures
- 1 Frying pan or wok for frying chicken
- 1 Saucepan for making sauce
Ingredients
Ingredients
- 1 lb Boneless skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- ½ cup Cornstarch
- ½ cup Flour
- 2 Eggs beaten
- Vegetable oil for frying
- ⅓ cup Honey
- 2 tablespoon Soy sauce
- 1 tablespoon Apple cider vinegar
- 2 tablespoon Ketchup
- 1 tablespoon Hot sauce adjust to taste
- 1 teaspoon Crushed red pepper flakes
- 3 cloves Garlic minced
- 1 teaspoon Black pepper
- 2 tablespoon Water for slurry
- 1 tablespoon Cornstarch for slurry
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
Instructions
- Season chicken pieces with salt and pepper.
- Mix flour and ½ cup cornstarch in a shallow dish. Beat eggs in another bowl.
- Coat chicken in flour mix, dip in eggs, then dredge again in the flour mix to double coat.
- Heat vegetable oil over medium-high and fry chicken in batches 5–7 minutes until golden. Drain on paper towels.
- In a saucepan, mix honey, soy sauce, apple cider vinegar, ketchup, hot sauce, red pepper flakes, garlic, and black pepper over medium heat. Simmer.
- Make a slurry with water and cornstarch. Add to saucepan and stir 2–3 minutes until thickened.
- Toss fried chicken with thickened sauce until coated well.
- Serve hot over rice or veggies. Top with chopped green onions and sesame seeds.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for later. Reheat on stove or microwave with a splash of water.