Name: Hot Honey Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 pound boneless skinless chicken thighs (cut into 1½-inch pieces); 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 large eggs; 2 tablespoon milk; ¾ cup all-purpose flour; ¼ cup cornstarch; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1 cup vegetable oil (for pan-frying); ½ cup honey; 2 tablespoon unsalted butter; 1 tablespoon hot sauce (such as Frank's RedHot); 1 teaspoon red pepper flakes; 1 teaspoon apple cider vinegar; ¼ teaspoon kosher salt; 2 scallions (thinly sliced); 1 teaspoon sesame seeds

Instructions

Season the chicken
Season the chicken:
Pat 1½ pounds chicken thigh pieces dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Breading station
Breading station:
In a shallow bowl, whisk 2 large eggs with 2 tablespoons milk. In a second shallow bowl, whisk together ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon kosher salt.
Bread
Bread:
Dip each piece of chicken in the egg mixture, then toss it in the flour mixture, pressing so the coating sticks. Set the pieces on a plate.
Pan-fry
Pan-fry:
Heat 1 cup vegetable oil in a large, deep skillet over medium-high heat to 350°F. Fry the chicken in 2 batches for 3 to 4 minutes per side, until golden and crispy and the thickest pieces reach 175°F. Transfer to a wire rack.
Hot honey sauce
Hot honey sauce:
In a small saucepan over medium-low heat, warm ½ cup honey, 2 tablespoons unsalted butter, 1 tablespoon hot sauce, 1 teaspoon red pepper flakes, 1 teaspoon apple cider vinegar, and ¼ teaspoon kosher salt for 2 to 3 minutes, stirring, until the butter melts and the sauce is smooth.
Toss and serve
Toss and serve:
Place the fried chicken in a large bowl, pour the hot honey sauce over it, and toss until every piece is glazed. Sprinkle the hot honey chicken with 2 sliced scallions and 1 teaspoon sesame seeds and serve immediately.

Tips

Cornstarch in the breading makes the hot honey chicken extra crunchy, even after it's sauced. Chicken thighs stay juicier than breasts, but you can use 1½ pounds chicken breast pieces and cook them to 165°F. To air fry, spray the breaded chicken with oil and cook at 400°F for 12 to 14 minutes, flipping halfway.

Storage

Store leftover hot honey chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer for 6 to 8 minutes to bring back the crunch. You can freeze the fried, unsauced chicken for up to 3 months.