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Crispy battered chicken is tossed in a sweet and savory sesame-studded glaze that's utterly addictive. A protein-packed family favorite, this Chinese-American classic satisfies cravings while delivering substantial nutrition.
Cut the chicken thighs into bite-sized pieces. Pat them very dry with paper towels to help the batter adhere well.
In a bowl, whisk together the eggs. In a separate bowl, mix the cornstarch and flour with a pinch of salt and black pepper for even coating.
Dredge the chicken pieces in the egg, then toss thoroughly in the flour-cornstarch mixture to ensure all sides are coated. Shake off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces for 3–4 minutes per side, working in batches to avoid crowding, until deeply golden and crisp. Drain on a wire rack or paper towels.
While the chicken rests, whisk soy sauce, honey, brown sugar, rice vinegar, minced garlic, water, and sesame oil in a saucepan. Bring to a gentle simmer over medium heat and cook until slightly thickened, about 3–4 minutes, stirring constantly.
Add the fried chicken pieces to the sauce and toss quickly to coat each piece evenly. Remove from heat promptly to preserve the crispy texture.
Transfer to a serving dish and top with toasted sesame seeds and sliced green onions. Serve immediately for the best textural contrast.
