Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ginger powder
  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced

Instructions:

  1. In a medium bowl, toss the cubed chicken breast with salt, pepper, and ginger powder. Sprinkle in the flour and cornstarch, tossing until every piece is evenly coated in a thin, powdery layer.
  2. Heat the vegetable oil over medium-high heat in a large non-stick skillet or wok until it shimmers. Fry the chicken in batches for 3-5 minutes per side until mahogany-colored and firm. Remove and drain on paper towels.
  3. In a separate saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Simmer over medium heat for 3-5 minutes until bubbling.
  4. Whisk the cornstarch and water together to create a slurry, then stir it into the simmering sauce, whisking constantly until the glaze thickens and becomes glossy.
  5. Return the crispy chicken to the pan, tossing quickly over high heat until every piece is encapsulated in sauce. Garnish with toasted sesame seeds and sliced green onions.