°10 ounces boneless, skinless chicken thighs, cut into cubes
°1 whole egg
°1/3 cup starch
°1/2 cup all-purpose flour
°1 tbsp. sodium soy sauce
°1/2 tsp. black pepper
°Honey sauce-garlic
°1 tsp canola oil
°3 finely chop garlic clove
°1 tablespoon finely minced ginger
°5 tablespoons of honey
°2 tablespoons brown sugar
°1/2 cup soy sauce
°1/2 teaspoon sesame oil
°2 tablespoons cornstarch
°1/4 cup water
°1 tsp sesame seeds (optional)
°1 tsp green onion (optional)

* Methods  :

In a bowl, combine cubed chicken thighs, egg, 2 tablespoons cornstarch, and soy sauce. Mix well and set aside.

To prepare the sauce, combine soy sauce, water, honey and brown sugar in a bowl and mix well. In a skillet, heat canola oil over medium-high heat and cook ginger and garlic until fragrant and soft. Pour in soy sauce mix and cook, stir occasionally. While the sauce is slowly cooking, mix the cornstarch and water in a small bowl to make a paste. Slowly add the cornstarch dough to the skillet, stirring constantly in the skillet. Cook over medium heat until the sauce thickens. Add sesame oil and mix well.

To prepare the fried chicken, whisk the all-purpose flour with the remaining cornstarch and add them to the prepared chicken bowl. Mix well. Heat about 2 inches of frying oil to 375°F and fry the chicken in batches. Fry for 3 minutes, then remove from the oil. Place the chicken on a drying rack for 5 minutes. Frying chicken again for 2 min or to golden and crispy. Remove from the oil and filter the excess oil.

Add the fried chicken to the pan with the cooked sauce and stir well. Garnished with sesame seeds and green onions.

Enjoy !