Shake off excess — place on a plate
Pro Tip: Let sit 5–10 minutes — helps coating adhere.
Step 2: Fry to Crispy Perfection
Heat oil in a large skillet or wok over medium-high heat
Fry chicken in batches — don’t overcrowd
Cook 3–4 minutes per batch, until golden and cooked through
Drain on paper towels
Air fry option: Spray with oil, air fry at 400°F for 10–12 mins — flip halfway.
Step 3: Make the Sauce
In the same pan, reduce heat to mediumStovetop Stuffing Mix
Add a little oil if needed
Sauté garlic and ginger — 30 seconds until fragrant
Whisk in:
Honey
Soy sauce
Vinegar
Sriracha
Water or broth
Simmer 2–3 minutes until slightly thickened
No lumps? You’re doing it right.
Step 4: Toss & Glaze
Return chicken to the panStovetop Stuffing Mix
Toss to coat in sauce — cook 1–2 minutes until glossy and sticky
Sauce will cling to the crispy chicken — don’t overcook
Optional: Add ½ cup steamed broccoli or bell peppers.
Step 5: Serve & Savor
Serve hot — each bite should be crispy, sticky, sweet, and garlicky
Top with:
Sliced green onions
Sesame seeds
Pair with:
Steamed jasmine rice
Noodles
Or just a fork — it’s that good
Leftovers? Reheat in a skillet or air fryer — never microwave (kills the crunch).
Pro Tips for the Best Crispy Chicken Every Time
Use cornstarch, not flour
Crispier, lighter coating
Double-cook the chicken
Fry, then toss in sauce at the end to keep it crispy
Don’t skip the egg white
Helps coating stick without heaviness
Make extra sauce
Serve on the side for dipping
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