Instructions
Step 1 In a bowl, whisk together flour, cornstarch, eggs, water, salt, and pepper to create a smooth batter.
Step 2 Dip the chicken pieces into the batter, coating evenly.
Step 3 Heat oil to 350°F (175°C) and fry the chicken in batches for 4–5 minutes until golden and crispy. Remove and drain.
Step 4 In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger over medium heat.
Step 5 Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens.
Step 6 Add the fried chicken to the sauce and toss until fully coated.
Step 7 Serve the sticky chicken over warm white rice and drizzle extra sauce on top if desired.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat chicken in an oven or air fryer to maintain crispiness, or microwave for convenience.
Reheat rice with a splash of water to keep it soft.
For best results, store sauce separately if possible and combine after reheating.
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