For the Chicken
- 1 cup vegetable oil
- 2 pounds boneless skinless chicken thighs (or breasts), cut into bite size pieces
- Seasoning salt & pepper to taste
Batter
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup cold water
Honey Sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (omit if you don’t like heat)
Serving & Garnish
- White rice
- Green onion, sliced
Directions
Add oil to cast iron skillet. Line a baking sheet with parchment paper close to the stove.
Season chicken with seasoning salt and pepper. In a large bowl whisk all ingredients for batter. Add in chicken pieces and stir to coat batter.
In a separate bowl whisk the sauce ingredients together. Set aside.
Heat oil in the cast Iron skillet over medium heat. Add in chicken piece by piece and fry on each side until crispy and golden brown. This will probably take two batches. Transfer cooked chicken to the baking sheet.
Pour hot oil from skillet into glass bowl. Return skillet to stove and add honey sauce mixture to it. Bring the sauce to a simmer, stirring, until it thickens. This should take no more than 1 minute. Add chicken back to skillet in the sauce and toss gently.
