Ingredients
Scale
- 1½ lb chicken thighs or breasts, cut into pieces
- ¼ cup soy sauce
- 2 tbsp chili paste (sambal oelek or similar)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp honey or maple syrup
- ½ cup cornstarch
- Vegetable oil, for frying
- Sesame seeds, for garnish
- Sliced scallions, for garnish
- Lime wedges, for serving
Instructions
- Combine soy sauce, chili paste, garlic, ginger, and honey in a bowl.
- Add chicken and marinate for at least 30 minutes.
- Remove chicken from marinade and lightly coat with cornstarch.
- Heat oil in a skillet over medium-high heat and fry chicken until golden and cooked through.
- Remove excess oil, return chicken to pan, and glaze with remaining sauce.
- Cook until sticky and glossy.
- Garnish with sesame seeds and scallions. Serve hot with lime wedges.
Notes
- Chicken thighs stay juicier, while breasts offer a leaner option.
- Air-fry or grill for a lighter version.
- Add extra chili paste for more heat.
- Do not overcrowd the pan to maintain crispness.