Crispy fried chicken tossed in sticky-sweet honey garlic sauce, served with jasmine rice and savory noodles — better than takeout in one bowl.

Scale

1.5 lbs boneless chicken thighs or breast, cut into chunks

1 cup buttermilk (or milk + 1 tbsp lemon juice)

1 cup cornstarch

1 cup flour

1 tsp garlic powder

Salt & pepper, to taste

Oil for frying

1/3 cup honey

1/4 cup soy sauce

4 cloves garlic, minced

1 tbsp rice vinegar

1 tbsp brown sugar

1 tsp cornstarch + 2 tbsp water (for thickening)

Red pepper flakes (optional)

2 cups cooked jasmine rice

2 cups stir-fried noodles with peppers, onion & soy sauce

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1. Marinate chicken in buttermilk, salt, and pepper for 30 minutes.

2. Mix cornstarch, flour, garlic powder, salt, and pepper for dredging.

3. Coat chicken in flour mixture. Heat oil to 350°F and fry chicken until golden.

4. In a saucepan, combine honey, soy sauce, garlic, vinegar, and brown sugar. Simmer.

5. Add cornstarch slurry and cook until thickened. Add red pepper flakes if desired.

6. Toss fried chicken in sauce and serve with jasmine rice and noodles.

Double-fry the chicken for extra crunch.

Use an air fryer or bake for a healthier version.

Store chicken and sauce separately to keep crispy when reheating.

Try shrimp or tofu as a protein alternative.