In a bowl, combine flour, garlic powder, paprika, pepper, and salt. Dredge chicken pieces in the flour mixture, ensuring they are fully coated.
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Remove and drain on paper towels.
While chicken is frying, prepare the Sauce. In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and red pepper flakes. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly, until slightly thickened.
Add fried chicken to the saucepan with the Sauce and toss to coat evenly.
Serve immediately with rice and your favorite vegetables.
Ingredients
4
1.5 lbs680 gBoneless skinless chicken breasts
1 cup120 gAll-purpose flour
1 tsp5 mLGarlic powder
1 tsp5 mLPaprika
1/2 tsp2.5 mLBlack pepper
1/2 tsp2.5 mLSalt
1/2 cup120 mLVegetable oil for frying
1/2 cup120 mLHoney
2 tbsp30 mLSoy sauce
1 tbsp15 mLRice vinegar
1 tbsp15 mLSriracha
1 tsp5 mLGarlic-minced
1 tsp5 mLGinger-grated
1/2 tsp2.5 mLRed pepper flakes
Equipment
Large skillet
Bowls
Saucepan
Paper towels
Instructions
Cut chicken breasts into 1-inch pieces.
In a bowl, combine flour, garlic powder, paprika, pepper, and salt. Dredge chicken pieces in the flour mixture, ensuring they are fully coated.
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Remove and drain on paper towels.
While chicken is frying, prepare the Sauce. In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and red pepper flakes. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly, until slightly thickened.
Add fried chicken to the saucepan with the Sauce and toss to coat evenly.
Serve immediately with rice and your favorite vegetables.
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