Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 large egg whites, lightly whisked
  • 0.5 cup cornstarch
  • 2 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp white pepper
  • 3 tbsp avocado oil
  • 0.25 cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Pat the chicken breast completely dry with paper towels. In a large bowl, whisk the egg whites until frothy, then toss in the chicken pieces to velvet the meat.
  2. Drain any excess egg white and sprinkle the 1/2 cup plus 2 tbsp cornstarch, salt, and white pepper over the chicken. Toss vigorously until every piece is individual and coated in a dry, chalky film.
  3. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, avoiding overcrowding. Fry for 3-4 minutes per side until the exterior is golden and crisp. Remove to a wire cooling rack.
  4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  5. Wipe out the skillet and add the sauce mixture. Heat over medium until it bubbles and thickens instantly. Return the crispy chicken to the pan and toss quickly to glaze.
  6. Garnish with toasted sesame seeds and sliced green onions. Serve immediately to maintain the shattering crust.