Ingredients

For the chicken:
• 1½ lbs (680g) boneless chicken thighs or breasts, cut into 1″ pieces
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 1 large egg
• 2 tbsp water
• Oil for frying

For the honey garlic glaze:
• ¼ cup honey
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1 tsp cornstarch + 1 tbsp water (slurry, to thicken)

For the double crunch topping:
• ½ cup panko breadcrumbs
• 2 tbsp sesame seeds
• 1 tbsp neutral oil
• Optional: chopped scallions or crushed peanuts

Instructions

Bread chicken: In a bowl, whisk flour, garlic powder, onion powder, salt, and pepper. In another, beat egg + water. Dip chicken in egg, then flour mixture. Repeat for extra crunch if desired.
Fry: Heat 1–2″ oil to 350°F (175°C). Fry chicken in batches 4–5 min until golden and cooked through. Drain on wire rack.
Glaze: In a saucepan, combine honey, garlic, soy sauce, vinegar, and sriracha. Simmer 2 min. Stir in cornstarch slurry; cook 1–2 min until thick and glossy.
Double crunch: In a small skillet, heat oil over medium. Add panko and sesame seeds; toast 2–3 min until golden. Remove from heat.
Finish: Toss fried chicken in warm glaze until coated. Sprinkle immediately with crunchy panko-sesame mix.
Garnish with scallions or peanuts. Serve hot over rice or noodles!