Crispy Honey Garlic Chicken Bites

Name: Crispy Honey Garlic Chicken Bites
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 360 ml water divided; 3 g salt divided; 300 g broccoli florets cut into bite-size florets; 180 ml water divided; 1 g salt divided; 40 g cornstarch for coating; 30 g all-purpose flour for coating; 2 g garlic powder for coating; 2 g salt divided; 2 g black pepper divided; 1 count large egg beaten; 680 g boneless skinless chicken breast cut into 2.5 cm pieces; 40 ml neutral oil divided; 5 ml neutral oil divided; 4 clove garlic cloves minced; 60 g honey for sauce; 45 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 3 g salt divided; 180 ml water divided; 1 g red pepper flakes optional garnish; 6 g sesame seeds optional garnish; 20 g scallions thinly sliced, optional garnish

Chicken breast is cut into bite-size pieces, coated in a crisp starch-flour batter, pan-fried until golden, then tossed in a quick honey-garlic sauce. Steamed rice and broccoli make it a complete 30-minute dinner.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
360 ml water divided
3 g salt divided
300 g broccoli florets cut into bite-size florets
180 ml water divided
1 g salt divided
40 g cornstarch for coating
30 g all-purpose flour for coating
2 g garlic powder for coating
2 g salt divided
2 g black pepper divided
1 count large egg beaten
680 g boneless skinless chicken breast cut into 2.5 cm pieces
40 ml neutral oil divided
5 ml neutral oil divided
4 clove garlic cloves minced
60 g honey for sauce
45 ml soy sauce for sauce
15 ml rice vinegar for sauce
3 g salt divided
180 ml water divided
1 g red pepper flakes optional garnish
6 g sesame seeds optional garnish
20 g scallions thinly sliced, optional garnish

Instructions

Start the rice first: combine 180 g rinsed jasmine rice, 360 ml water, and 3 g salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook for 12 minutes. The rice is tender and the water is absorbed.
While the rice cooks, steam the broccoli with 180 ml water in the covered saucepan or a second covered pan over medium heat for 4 to 5 minutes until bright green and just tender. Season with 1 g salt and set aside. The broccoli is bright green and tender-crisp.
In a medium bowl, mix the cornstarch, flour, garlic powder, 2 g salt, and black pepper. Add the beaten egg to the chicken, toss to coat, then add the dry mixture and mix until the pieces are lightly but fully coated. Chicken pieces have an even, shaggy coating.
Heat 40 ml neutral oil in a large skillet over medium-high heat. Fry the chicken in two batches, using 20 ml oil for the first batch and 20 ml oil for the second batch, for about 4 minutes per side until deeply golden and cooked through. Transfer to a plate as each batch finishes. The chicken is crisp outside and the center reaches 74°C.
Carefully pour off excess oil, leaving about 5 ml in the skillet. Add the garlic and cook for 20 seconds. Add the honey, soy sauce, rice vinegar, the remaining 3 g salt, the remaining 5 ml neutral oil, and 180 ml water, then simmer 1 to 2 minutes until glossy and slightly thickened. The sauce coats the back of a spoon lightly.
Return the chicken to the skillet and toss for 30 to 45 seconds until evenly coated. Serve immediately over the rice with the broccoli alongside. If using, finish with red pepper flakes, sesame seeds, and scallions. The chicken is evenly lacquered and the rice is hot and fluffy.