Ingredients
Equipment
Method
- Pat the chicken cubes completely dry with paper towels. In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, pepper, garlic powder, and paprika.
- Add the chicken to the flour mixture and toss until each piece is fully coated.
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3-5 minutes per side, until golden brown and crispy. Remove chicken and set aside.
- Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the honey, soy sauce, and apple cider vinegar. Let the sauce simmer for 1-2 minutes until it thickens slightly.
- Return the crispy chicken to the skillet and toss to coat evenly in the sauce. Serve immediately.
Nutrition
Notes
For extra crispy chicken, ensure you don't overcrowd the pan while frying.
To make it spicy, add 1-2 teaspoons of sriracha to the sauce.
Serve immediately for the best texture.
To make it spicy, add 1-2 teaspoons of sriracha to the sauce.
Serve immediately for the best texture.
