- 1 lb. boneless + skinless chicken thighs, cut into 1-inch pieces (substitute with chicken breast)
- 1/2 Tbsp. soy sauce
- 1 egg
- 1/4 cup potato starch
- 1/4 cup all-purpose flour
- 1/2 tsp/ baking powder
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 Tbsp. crushed peanuts, for garnish (substitute with sesame seeds)
- 1 scallion, chopped, for garnish
- neutral oil, for frying
Honey Butter Sauce:
- 3 Tbsp. Land O'Lakes Unsalted Butter
- 1 1/2 tsp. honey
- 3 garlic cloves, minced
- 1 1/2 tsp. soy cause
- 3 Tbsp. sugar
- In a deep pot, pour neutral oil up to the halfway mark. Heat the oil to 350F/175C.
- In a bowl, combine chicken, soy sauce, egg, potato starch, all-purpose flour, baking powder, salt, and black pepper. Mix together well.
- When the oil is ready, carefully add the battered chicken one at a time, making sure not to overcrowd the pot. Work in batches if needed.
- Fry for about 3-4 minutes and transfer to a wire rack or lined sheet tray. If working in batches, repeat until all the chicken is cooked.
- Using the same oil, increase the heat to 375F/190C. Add the cooked chicken from the first fry and fry for 1-2 minutes or until golden brown. Work in batches if needed. Transfer to a wire rack or lined sheet tray.
- In a pan, melt the butter then add the garlic and cook for 1-2 minutes until fragrant. Add the honey, soy sauce and sugar, and mix together well.
- Toss the chicken in the honey butter sauce, making sure it's evenly coated.
- Garnish with peanuts and scallions. Enjoy!