My Korean mother does not mince words: “You want crispy chicken, then you better fry the chicken and you better fry it right.” She’s right! After decades of eating her cooking, I can vouch for her expertise. So when I crave takeout-style honey chicken, I turn to this simple recipe. Juicy chicken thighs are coated in a light batter and double-fried — first to cook the chicken through, then to create a crunchy, golden exterior. This is a technique restaurants use, but is surprisingly easy to pull off at home. It takes a little extra time, but it’s well-worth the effort.

Two kitchen tools will make deep-frying so much easier: A deep-fry thermometer ensures the oil is always at the right temperature, and a kitchen spider lets you scoop the fried chicken out of the hot oil in one fell swoop. Then toss the crispy chicken in a sticky honey-garlic sauce. It’s sweet, savory, and every bit as satisfying as my favorite takeout order.

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Honey Chicken

Serves 4

For the chicken:

1 pound boneless, skinless chicken thighs

1 teaspoon soy sauce

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup cornstarch

4 cups neutral oil, such as canola, vegetable, or avocado, for frying

For the batter:

3/4 cup cornstarch

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup ice-cold water

1 large egg white

For the sauce:

1/4 cup honey

2 teaspoons soy sauce

1 teaspoon light corn syrup

1 teaspoon apple cider or red wine vinegar

2 cloves garlic, minced or grated

1 tablespoon toasted sesame seeds

1 medium scallion, thinly sliced

Marinate the chicken:

1. Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then cut it into 1-inch pieces. Toss the chicken, 1 teaspoon soy sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a medium bowl until evenly seasoned. Add 1/4 cup cornstarch and toss to evenly coat. Refrigerate until ready to use.

Make the batter and fry the chicken:

1. Heat 4 cups neutral oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until 350 F. Meanwhile, fit a wire rack onto a baking sheet. Make the batter.

2. Whisk 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt together in a medium bowl.

3. Whisk 1/2 cup ice-cold water and 1 large egg white together in a liquid measuring cup or small bowl. Pour into the cornstarch mixture and stir until just combined. Do not overmix. The batter will have the consistency of liquid glue. Refrigerate until ready to use.

4. When the oil is ready, add the chicken to the batter and toss to coat. Fry the chicken in three batches: Use a fork to lift one piece of chicken at a time, lightly drag it against the edge of the bowl to remove the excess batter so only a thin coating remains, and gently add it to the oil. Fry, stirring occasionally, for 4 minutes. The chicken will be cooked through, but the exterior will look very light colored. Use a spider or slotted spoon to transfer the chicken to the rack.

5. Heat the oil to 400 F. Fry the chicken again in two batches: Add to the hot oil and fry, stirring occasionally, until golden-brown, about two minutes. Return to the wire rack.

Make the sauce:

1. Bring 1/4 cup honey, 2 teaspoons soy sauce, 1 teaspoon light corn syrup, 1 teaspoon apple cider vinegar, and two minced garlic cloves to a boil in a medium pot over medium-high heat, stirring continuously. Turn off the heat.

2. Add the fried chicken and toss to coat evenly. Transfer to a serving plate and sprinkle with 1 tablespoon toasted sesame seeds and one thinly sliced medium scallion.

(Myo Quinn is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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