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

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

2 egg whites

1 tablespoon cornstarch

Pinch of salt

4 tablespoons honey

2 cloves garlic, minced (or 3 for extra garlic)

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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In a medium bowl, whisk together the egg whites, cornstarch, and a pinch of salt until smooth. Add the chicken pieces and toss to coat evenly.
In a large skillet or wok, pour oil to a depth of about 1 inch and heat over medium-high until shimmering (around 350°F/175°C).
Working in batches, fry the chicken pieces until golden and cooked through, about 3–4 minutes per side. Remove with a slotted spoon and drain on paper towels.
In a clean skillet, combine honey, minced garlic, soy sauce, and black pepper. Cook over medium-low heat for 1–2 minutes, stirring constantly, until fragrant and slightly thickened.
Add the fried chicken to the sauce and toss to coat each piece thoroughly. Cook for another minute to let the flavors meld.
Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onion, if using. Serve immediately.

Add red pepper flakes or sriracha for a spicy version.

Squeeze lemon or lime juice into the sauce for a citrusy kick.

Mix in broccoli or bell peppers near the end for extra veggies.

Use tamari or coconut aminos to make it gluten-free.

Try with shrimp, tofu as a protein substitute—adjust cook times accordingly.