📖 Instructions

1. Start by prepping your chicken. Get about 1.5 pounds of boneless, skinless chicken thighs or breasts – whatever you prefer! Cut them into roughly 1-inch bite-sized pieces. Try to keep them similar in size so they cook evenly. This is super important for that perfect texture.
2. In a medium bowl, whisk together 1 large egg and about 2 tablespoons of milk. Any milk works fine here, even dairy-free! This egg wash is our 'glue' for the coating.
3. In a separate shallow dish or a sturdy Ziploc bag, combine 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Give it a good whisk or shake to mix everything well. This is our crispy secret weapon!
4. Working in batches, dip the chicken pieces into the egg wash, letting any excess drip off. Then, transfer them to the flour mixture. Make sure each piece is thoroughly coated, pressing gently to ensure the flour sticks. Shake off any extra flour.
5. Place the coated chicken bites on a clean plate or a wire rack while you finish coating the rest. Don't let them sit piled up; give them some space!
6. Now, for the frying part! Grab a large, heavy-bottomed skillet or a Dutch oven. Pour in about 2-3 inches of a neutral oil, like vegetable, canola, or peanut oil. We're aiming for a temperature of 350-375°F (175-190°C). If you have a thermometer, use it! If not, a little trick is to drop a tiny pinch of flour in; if it sizzles gently, you’re good to go. If it burns instantly, the oil is too hot; if nothing happens, it's too cold.
7. Carefully add the chicken bites to the hot oil, making sure not to overcrowd the pan. Work in batches! Crowding the pan will drop the oil temperature and lead to soggy chicken, which nobody wants.
8. Fry for about 3-5 minutes per side, or until the chicken is a beautiful golden brown and cooked through. It should reach an internal temperature of 165°F (74°C). Use tongs to flip them and ensure even cooking.
9. Once golden and cooked, use tongs to remove the chicken bites from the oil. Place them on a wire rack set over a paper towel-lined baking sheet. This helps drain excess oil and keeps them nice and crispy. Lightly sprinkle with a pinch of salt while they're hot.
10. Repeat the frying process with the remaining chicken, ensuring the oil returns to temperature between batches.
11. While your last batch of chicken is frying, or immediately after, let's make that glorious sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
12. Add 3-4 cloves of minced garlic (yes, a lot!) and 1 teaspoon of grated fresh ginger. Sauté for about 30 seconds to 1 minute, until fragrant. Don't let the garlic burn; we're just waking up those flavors.
13. Pour in 1/2 cup of honey, 1/4 cup of soy sauce (low sodium is my jam), 1 tablespoon of rice vinegar, and 1/2 teaspoon of sriracha or red pepper flakes if you like a little kick. Whisk it all together.
14. In a tiny separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add this slurry to the simmering sauce, whisking constantly. The sauce will thicken pretty quickly, usually within a minute or two. Let it simmer gently for another minute to cook out the cornstarch taste. It should be thick enough to coat the back of a spoon.
15. Remove the sauce from the heat.
16. Once all the chicken is cooked, transfer the crispy bites to a large mixing bowl. Pour that luscious honey garlic sauce all over them. Use tongs or a spoon to gently toss the chicken, making sure every single piece is beautifully coated in the sticky, shiny sauce. You want every bite to be a flavor explosion!
17. Serve immediately, garnished with a sprinkle of sesame seeds and sliced green onions for extra flair and freshness. Seriously, don’t wait! These are best enjoyed hot and fresh. Enjoy your masterpiece!