Pammy's Kitchen

Ingredients

Chicken

• 1 lb (450 g) boneless skinless chicken thighs, cut into ¾-in cubes
• 1 tsp fine sea salt
• ½ tsp black pepper
• 3 Tbsp (24 g) cornstarch
• 1 Tbsp (10 g) all-purpose flour
• ½ tsp baking powder (optional, extra crunch)
• 1 tsp garlic powder
• pinch of cayenne and smoked paprika

Glaze

• ¼ cup (85 g) honey
• 1 Tbsp hot sauce (Frank’s, sriracha, or 2 tsp gochujang + 1 tsp water)
• 1 Tbsp unsalted butter
• 2 small garlic cloves, minced
• 1 tsp apple-cider vinegar
• Pinch red-pepper flakes (optional)

To fry & serve

• 3 Tbsp neutral oil (canola, peanut, avocado)
• Cilantro-lime rice, ranch drizzle, chives, black sesame, cucumber ribbons, pickled radish- to your preference!

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Instructions

1. Pat chicken dry; toss with salt and pepper.
2. In a medium bowl mix cornstarch, flour, baking powder, garlic powder, cayenne. Add chicken and toss until every cube looks dusty. Tap off excess.
3. Heat 3 Tbsp oil in skillet over medium-high until shimmering (a pinch of coating should sizzle). Lay chicken in a single layer. Fry 2 min, flip, fry 2 min more. Turn once or twice for another minute until deep golden and the thickest piece reads 165 °F / 74 °C. Transfer to rack; pour off all but 1 tsp oil.
4. Reduce heat to low. Add honey, hot sauce, butter, garlic, vinegar, flakes. Stir until butter melts and glaze bubbles.
5. Tip chicken back in; toss 30 sec until glossy. Pile straight over rice, drizzle ranch, shower with chives & sesame. Eat immediately!