About 1½–2 lb (≈700‑900 g) boneless, skinless chicken (either breasts cut into pieces, or thighs trimmed) — many recipes use thighs for juiciness. Nicky’s Kitchen Sanctuary+1
Salt and freshly ground black pepper.
½ cup (≈60 g) all‑purpose flour or ½ cup corn‑starch (corn flour) — depending on preference and gluten‑free needs. Many “crispy” versions use corn‑starch for better crisp. Nicky’s Kitchen Sanctuary+1
Optional seasonings for the coating: e.g., ¼ tsp paprika, garlic powder, cayenne pepper for a little heat. (Some versions include these to flavor the coating.) Creme De La Crumb
Oil for frying — e.g., 2 Tbsp vegetable oil, or enough to cover maybe ¼ inch in a skillet (depending on approach) to achieve golden crisp.
Honey‑Garlic Sauce Ingredients
About ½ cup (≈150 ml) honey (or slightly less/more to taste) — this gives the sweet glaze. Creme De La Crumb+1
2–4 cloves garlic, minced (or 1 tbsp minced) — lots of recipes emphasise fresh garlic for the garlic punch. The Chunky Chef+1
2–3 Tbsp soy sauce (regular or low sodium) — helps balance the honey and add savouriness. Culinary Hill+1
Optional acid: 1 Tbsp rice vinegar or apple cider vinegar (or white vinegar) helps brighten the sauce and cut the sweetness. Nicky’s Kitchen Sanctuary+1
Butter or a little oil: Some versions add 1–2 Tbsp butter to enrich the glaze and help it adhere. Butter Your Biscuit+1
Corn‑starch slurry: If you want the sauce thicker, many recipes use 1 Tbsp corn‑starch mixed with cold water to thicken. Creme De La Crumb
Optional flavour enhancers: minced ginger, red pepper flakes for heat, sesame seeds or chopped green onions for garnish. The Chunky Chef
To Serve / Optional Garnishes
