🧑‍🍳 Instructions:
1. Prep the Chicken:
- Season chicken with salt and pepper.
- Dip into beaten egg, then coat thoroughly with cornstarch.
2. Fry Until Crispy:
- Heat oil in a deep pan (about 1 inch deep) to 350°F (175°C).
- Fry chicken in batches until golden brown and crispy (about 5–6 minutes).
- Drain on a paper towel–lined plate.
3. Make the Sauce:
- In a small pan or wok, heat a splash of oil.
- Add minced garlic and stir-fry until golden and fragrant (about 30 seconds).
- Add soy sauce, honey, rice vinegar, sesame oil, chili flakes, and water.
- Simmer 1–2 minutes, then stir in the cornstarch slurry to thicken.
4. Toss and Serve:
- Add fried chicken to the sauce and toss to coat evenly.
- Garnish with green onions and sesame seeds.
🍽️ Serving Ideas:
- Serve over steamed jasmine rice or fried rice.
- Add sautéed veggies like bok choy, broccoli, or bell peppers on the side.
- Turn it into crispy garlic chicken wraps with lettuce and rice noodles.
Want a baked or air-fried version? Or prefer it sweet-spicy Korean-style like Dakgangjeong? Let me know!
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