1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces

Oil, enough to fill skillet 1 inch deep (canola or vegetable oil)

2 egg whites

1 tablespoon cornstarch

Pinch of salt (or other seasonings)

4 tablespoons honey

2 cloves garlic, minced (or 3 if preferred)

2 tablespoons soy sauce

1 teaspoon freshly ground black pepper

Toasted sesame seeds (optional garnish)

1 green onion, sliced (optional garnish)

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Whisk egg whites, cornstarch, and a pinch of salt in a bowl. Add chicken and toss to coat. Let marinate 10 minutes.
Heat oil in a skillet or wok to 350°F (175°C), about 1 inch deep.
Fry chicken in batches for 5–6 minutes until golden and crispy. Drain on paper towels.
In a small saucepan, combine honey, garlic, soy sauce, and black pepper. Simmer 2–3 minutes until slightly thickened.
Toss crispy chicken in the sauce until coated.
Garnish with sesame seeds and green onion. Serve immediately.

Add rice vinegar or lime juice to the sauce for brightness.

For extra heat, stir in chili flakes or sriracha.

Double-fry the chicken for extra crunch.

Bake at 400°F (200°C) for 20–25 minutes instead of frying, then toss in sauce.

Serve with steamed broccoli, snap peas, or rice for a full meal.