Trim any excess fat from your chicken pieces. If using breasts, you might halve them horizontally or cut into bite‑sized strips or pieces to speed cooking and maximize surface area for crisping.
Pat the chicken dry with paper towels — this is important because moisture will steam the coating instead of crisping it.
Season the chicken generously with salt and pepper (and optional seasoning like paprika or garlic powder).
Place the flour or corn‑starch in a shallow dish and dredge each piece of chicken, getting a thin, even coating. Tap off excess so you don’t have big clumps of flour which may burn.
Step 2: Fry the Chicken to Crisp
Heat your skillet over medium‑high heat and add enough oil to coat the bottom (e.g., 2–3 Tbsp) or until shimmering.
Add the chicken pieces in a single layer (you may need to fry in batches so you don’t overcrowd the pan). Overcrowding causes steaming rather than crisping.
Fry the chicken until golden on one side (about 3–4 minutes depending on thickness), then flip and cook the other side until golden and internal temperature ~160‑165 °F/74 °C (or no longer pink inside). Some sources: “cook until golden brown on one side … about 4 min” then flip. Culinary Hill+1
Once done, transfer to a wire rack or plate lined with paper towel to drain any excess oil. If the chicken sits too long, you might lose some crisp — so plan to sauce soon.
Step 3: Make the Honey‑Garlic Sauce
In the same skillet (wipe out excess oil or keep a little for flavour), melt butter (if using) and sauté minced garlic for about 30 seconds to 1 minute until fragrant (but not burnt). Some recipes add ginger here too if using. Tiffy Cooks+1
Add the honey, soy sauce, and vinegar (if using). Stir to combine. Let it come to a gentle simmer.
If you want a thicker glaze: mix the corn‑starch with a few Tbsp cold water (slurry) and whisk it into the sauce. Continue to cook for a minute or two until the sauce is glossy and thick enough to coat the back of a spoon. A version: “stir corn‑starch into cold water, then whisk into boiling honey sauce until thickened.” Creme De La Crumb
Remove from heat so the sauce doesn’t overcook or burn. The goal is glossy, sticky but not burnt sugar.
Step 4: Combine Chicken & Sauce
