- 1 lb raw boneless chicken thigh meat cut into bite-sized cubes
- 1/2 cup honey
- 6 tsp sriracha
- 1 tsp garlic powder
- 1 cup water + 2 tbsp cornstarch
- 2 tbsp low sodium soy sauce
- 1 tsp onion powder
- 1 cup cornstarch for coating
- 1 whisked extra large egg for coating
- vegetable oil for frying
- 3 tbsp chopped fresh scallions optional, for garnish
- 1/4 cup chopped unsalted roasted peanuts optional, for crunch
- 2 cups cooked rice for serving
Pour oil into frying pan at least 1 inch deep and heat to medium heat. In a small bowl, whisk egg. In a separate small bowl, pour 1 cup cornstarch. Coat chicken cube first in egg mix, then coat in cornstarch and then put into heated frying pan. Fry for a few minutes until chicken is a golden brown. You can do a few pieces at a time, in small batches until all the chicken is used up. Place already fried chicken aside on plate lined with paper towel.
In a small saucepan, add the honey, sriracha, garlic powder, soy sauce and onion powder. Turn saucepan to low heat. Completely dissolve cornstarch into water in a small bowl and add to sauce. Bring to a low boil and cook until sauce becomes thick.
Set aside about 1/3 of the sauce. Leave remaining 2/3 in saucepan and add in fried chicken pieces and coat with sauce. (If your sauce pan is too small, you can also move the sauce and chicken to a bigger pan to finish cooking. If desired, add chopped peanuts. Serve chicken over rice. Pour the remaining sauce on top the chicken before serving. Garnish with chopped scallions.