The Scoop
This Party Chicken recipe says subtlety is canceled.
Ultra sticky, glossy chicken bites are baked in a sweet-heat glaze that clings like it’s emotionally attached. It’s crispy, saucy, a little chaotic, and absolutely built for people who “just want a small piece” and then go back three times.
Basically: dinner that thinks it’s a celebration even if nothing is happening.
Ingredients
- 2/3 cup cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt, divided
- 3 large eggs, beaten
- 1 1/2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 tablespoons canola or peanut oil, plus more, to taste
- 3/4 cup honey
- 1/2 cup hot pepper sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper, optional
- 1/2 cup scallions, thinly sliced
- toasted white sesame seeds, optional, to taste, for garnish
- 4 cups white rice, cooked and warm, for serving
Directions
- Place a rack in the center of the oven.
- Preheat the oven to 400 degrees F.
- Combine the cornstarch, the ginger, the pepper, and 1 teaspoon of the salt in a large, shallow bowl.
- Place the beaten eggs in a separate large, shallow bowl.
- Add the chicken pieces to the cornstarch mixture and toss to coat.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high until shimmering.
- While the oil is heating, transfer 1/3 of the dredged chicken pieces to the dish with the beaten eggs and toss to coat.
- Use a slotted spoon to transfer the chicken pieces to the hot skillet and cook in the hot oil until the chicken is golden on both sides, about 2 minutes per side.
- Transfer the chicken to a 9x13-inch baking dish.
- Repeat the coating and frying process with the remaining chicken pieces, adding more of the oil to the skillet with each new batch.
- Stir together the honey, the hot sauce, the vinegar, the crushed red pepper, and the remaining salt in a bowl.
- Pour the sauce mixture over the chicken in the baking dish and stir to coat.
- Bake the chicken mixture, stirring halfway through, until the chicken reaches an internal temperature of 165 degrees F, about 25-30 minutes.
- Garnish the chicken mixture with the scallions and the sesame seeds.
- Serve with the rice.
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