Method
- 01
Pat your chicken dry with paper towels. In a shallow bowl, whisk together your cornstarch, flour, salt, and black pepper. Coat each piece of chicken in this mixture, shaking off excess.
- 02
Heat your oil in a large, deep pan or wok over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Working in batches, carefully add your chicken and fry until golden brown and cooked through (165°F internal temperature), about 8-10 minutes. Transfer to a paper towel-lined plate.
- 03
While the chicken cooks, prepare the glaze. In a small saucepan over medium heat, combine your soy sauce, honey, garlic, ginger, red pepper flakes (if using), and rice vinegar. Stir constantly until the mixture becomes glossy and slightly thickened, about 3-4 minutes. Remove from heat and stir in your sesame oil.
- 04
Once all your chicken is cooked and the glaze is ready, transfer the chicken to a large bowl. Pour the glaze over the hot chicken and toss quickly and gently to coat evenly, ensuring the coating stays crispy.
- 05
Transfer to a serving platter or divide between bowls. Garnish generously with your sesame seeds and scallions. Serve immediately while the chicken is still warm and crispy.
