Chicken breast – 2, skinless & boneless, cut into bite-sized pieces
Honey – 2 tbsp
Dry red chilies – 2 to 3, broken into pieces
Garlic paste – 2 tsp
Spring onions – 3, white part finely chopped and greens cut into 1-cm pieces
Tomato ketchup – 2 & ½ tbsp
Soy sauce – 2 tbsp
Vegetable/canola oil for deep frying the chicken
For Marinate
Eggs – 2, beaten
Salt – ½ tsp
Pepper – ½ tsp
Corn flour – ¼ cup
Vegetable oil – 1 tbsp
Instructions
Wash and pat dry the chicken breasts. Cut each chicken breast into bite-sized pieces. Take them in a bowl.
Add all the ingredients of the marinade to the chicken and mix everything well so that each chicken cube is coated thoroughly with the corn flour mixture.
Heat vegetable oil in a deep-frying pan. Once the oil is hot, reduce the heat to medium-low. Tip in the coated chicken cubes one by one into the hot oil making sure they don’t stick to each other. Do not overcrowd the pan.
Fry the chicken cubes until they are crispy and golden brown. Take them out using a slotted spoon and keep aside.
Heat 2 tablespoons of vegetable oil in a wok. Once the oil is smoking hot, reduce heat. Add dry red chilis and stir. Add garlic paste. Stir for a few seconds.
Add finely chopped white part of spring onions, tomato ketchup, soy sauce and honey. Sauté for a few seconds. You should not need any extra salt in the sauce as all the sauces come with added salt. But check for yourself and adjust only if needed.
Add the crispy fried chicken and stir-fry ensuring that each piece is coated with the sauce. If the sauce is too thick, add few splashes of water and give a good stir. Final dish should be dry with all the sauce coating the chicken cubes all over. Remove from heat.
Sprinkle the greens of spring onions. Serve hot!
Recipe by Flavor Quotient at https://flavorquotient.com/2012/07/spicy-honey-chicken/