Ingredients:

  • 1.5 lbs chicken thighs, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp toasted sesame oil
  • 1 egg white, lightly beaten
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp ketchup
  • 1 tsp sriracha
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Velvet the chicken: Whisk the egg white, 1 tbsp soy sauce, and sesame oil in a bowl. Toss the chicken pieces in this mixture and marinate for 10 minutes.
  2. Prepare the coating: In a large bowl, combine cornstarch, flour, baking powder, salt, and white pepper. Dredge marinated chicken pieces, pressing firmly to create shaggy edges.
  3. Flash fry: Heat 2 inches of neutral oil in a wok or skillet to 350°F (175°C). Fry chicken in batches for 3–5 minutes until pale golden and crispy.
  4. Make the sauce: In a separate pan, whisk honey, 3 tbsp soy sauce, rice vinegar, ketchup, sriracha, garlic, and ginger. Simmer over medium heat until the glaze thickens.
  5. Combine: Toss the fried chicken into the bubbling sauce until evenly coated. Serve immediately on a wire rack or plate to maintain texture.