Golden, irresistibly crisp pieces of chicken in a fragrant honey-soy sauce — an easy way to bring a restaurant-style dinner to your own table. The cornflake coating gives the chicken its shatteringly crisp texture, while the sweet-spicy sauce keeps every bite bright and glossy.
Ingredients for the chicken
- Chicken breast — 14 oz | 400 g
- Egg — 1
- Cornstarch — 1 tbsp | 1 tbsp
- Cornflakes — 5.3 oz | 150 g (crushed into crumbs)
- Paprika — 1 tsp | 1 tsp
- Garlic powder — 1 tsp | 1 tsp
- Ground ginger — 1/2 tsp | 1/2 tsp
- Chili flakes — 1/2 tsp | 1/2 tsp
- Salt and black pepper — to taste
- Vegetable oil — for frying
Ingredients for the sauce
- Soy sauce — 2 tbsp | 2 tbsp
- Honey — 2 tbsp | 2 tbsp
- Ketchup — 2 tbsp | 2 tbsp
- Rice vinegar — 1 tbsp | 1 tbsp
- Garlic — 2 cloves (minced)
- Chili flakes — 1/2 tsp | 1/2 tsp
- Butter — 0.4 oz | 10 g
For serving
- Sesame seeds — to taste
- Green onions — to taste
Step-by-step recipe
- Cut the chicken breast into bite-sized pieces. Season with paprika, garlic powder, ground ginger, chili flakes, salt and pepper. Toss well.
- Add the cornstarch and egg to the chicken, then mix thoroughly again until each piece is evenly coated.
- Crush the cornflakes into crumbs, either in a bag or in a food processor. Coat each piece of chicken in the crumbs, pressing lightly so the coating adheres.
- Heat a layer of vegetable oil in a skillet. Fry the chicken in batches for 4–6 minutes until golden and crisp, without overcrowding the pan. Transfer cooked pieces to paper towels.
- In a bowl, mix the soy sauce, honey, ketchup, rice vinegar, minced garlic and chili flakes. Pour the sauce into the hot skillet and bring it to a gentle simmer.
- Add the butter and stir until smooth. Return the fried chicken to the skillet and toss gently so every piece is evenly coated in the sauce.
- Serve immediately, sprinkled with sesame seeds and sliced green onions.
Nutrition per serving
| Calories | ≈ 530 kcal |
| Protein | ≈ 38 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 63 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 14 g |
| Sodium | ≈ 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- The ideal frying oil temperature is about 340–355°F | 170–180°C: the coating will stay light, dry, and evenly browned.
- Do not grind the cornflakes into dust: a fine crumb gives a structured coating with maximum crunch.
- Work in batches and do not overcrowd the skillet so the crust stays dry and golden.
- Want to bake it? Arrange on a rack, mist with oil, and bake at 400°F | 200°C for 18–20 minutes; finish under the broiler for 1–2 minutes if desired.
- Adjust the heat easily by reducing the chili flakes in the marinade and sauce, or leave them out completely.
FAQ
Can cornflakes be replaced with something else?
Yes, panko or coarse breadcrumbs will work well. Cornflakes give the lightest crunch, but panko is the closest alternative in texture.
Can I use chicken thighs instead of breast?
Yes, boneless, skinless thighs stay juicy. Cut them into the same-size pieces and fry 1–2 minutes longer until fully cooked.
How can I make the dish less sweet?
Reduce the honey to 1 tbsp and add 1 tsp more rice vinegar. The sauce will stay balanced, with a gentler sweetness.