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Dice chicken into bite sized pieces and season with a good pinch of salt and pepper.
Line up two bowls: 1st with beaten egg and a pinch of salt and pepper, 2nd with flour, cornflour/cornstarch, baking powder and a pinch of salt and pepper.
A few at a time, coat your chicken pieces in the egg, then into the flour. Really make sure you fully coat the chicken at each stage, namely in the flour. Press in the flour to create a flaky texture. Place to one side and repeat.
Heat up 3-4cups/750ml-1litre oil in a suitably sized pot to 180C/356F. In batches of 3-4 deep fry your chicken pieces for 4-5mins or until crispy and completely cooked through. If you're unsure just remove one piece and slice through to check the centre - it should be completely white and piping hot. Place chicken on a wire rack with paper towels underneath. Repeat with all chicken.
In a saucepan with the heat OFF combine honey, soy sauce, sriracha, vinegar, garlic powder and seasoning to taste. Give a stir to combine then bring the heat to a gentle simmer. Once the sauce has fully blended, in a small dish combine 1 tbsp cornstarch/cornflour with 1 tbsp cold water until completely smooth.
Add to the sauce and whisk until blended. Simmer for a few more minutes until the sauce thickens and turns nice & glossy. If you see small lumps just grab a whisk to smooth them out.
Add chicken to sauce and stir to evenly coat. It should be nice and sticky by this point. Serve over rice with sliced green/spring onion and sesame seeds!