Honey Garlic Chicken or Beef
If you're looking to satisfy a craving for crispy, fried and sweet, this Honey Garlic Chicken or Beef will do the trick. A delicious appetizer or main dish.
Servings (change as needed): 6 appetizers (or 2-3 mains)
- 1 pound boneless chicken breast or thighs, cut into bite size (about 2 x 1 inch) pieces boneless chicken breast or thighs, cut into bite size (about 2 x 1 inch) pieces or 1 lb. sirloin or tri-tip beef
- 2 egg whites
- 1 tablespoon cornstarch
- pinch salt
- oil, enough to fill skillet 1 inch use Canola oil or other vegetable oil
Honey Garlic Sauce
- 4 tablespoon honey
- 2 cloves garlic, minced (or 3 if preferred)
- 2 tablespoon soy sauce
- 1 teaspoon freshly ground pepper
- toasted sesame seeds (optional)
- 1 green onion, sliced, for garnish
Heat oven to Warm temperature or 200F.
PREPARE SAUCE: Put the honey, garlic, soy and pepper into a pot large enough to add and mix in the fried chicken (or beef) pieces after they are fried.
PREPARE COATING AND OIL: Whisk egg whites, pinch of salt and cornstarch together in a bowl until well blended and fluffy. Mix in the chicken (or beef) and let it sit for 10 minutes. In the meantime, heat oil in a large skillet on the stove to 350-360F. Note 1.
FRY CHICKEN (OR BEEF): Line a baking pan with tin foil or parchment Put a paper towel on top. Once the oil is at the right temperature, carefully add the chicken or beef pieces, one at a time. DO NOT crowd the pan. You will need to do a few batches. Fry the chicken or beef for about 2-3 minutes, depending on the size of the pieces. Turn once in the oil. Remove with a slotted spoon to drain on the paper towel. Place in oven to keep warm. Bring the oil back to 350-360F. Repeat until all the chicken or beef is fried.
ASSEMBLE: Boil honey garlic sauce for 1-2 minutes until slightly thickened. Add chicken or beef. Toss to coat well. Put on serving plate, sprinkle with toasted sesame seeds and garnish with green onion if desired.
- If you don't have a frying thermometer, to test the temperature, dip the handle of a wooden spoon or a chopstick into the oil. The oil will bubble steadily (not super vigourously) around the stick when it's ready for frying.