Marinate the Chicken

In a bowl, combine the chicken thighs with soy sauce and minced garlic. Let sit for 15–20 minutes while you prep everything else.

Step 2: Prepare the Coating

In one bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.

In another bowl, beat the egg.

Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.

Step 3: Fry the Chicken

Heat about 2 inches of oil in a deep skillet or pot to 350°F.

Fry the chicken in batches for 5–6 minutes, until golden brown, crispy, and cooked through.

Transfer to a wire rack (this keeps it crispy).

Step 4: Make the Sauce

In a large skillet, melt the butter over medium heat.

Add the garlic and ginger and cook for about 30 seconds.

Whisk in the honey, brown sugar, soy sauce, chicken broth, and sesame oil. Bring to a gentle simmer.

Mix the cornstarch and water, then stir it into the sauce. Cook for 1–2 minutes until thick and glossy.

Step 5: Toss & Serve

Add the crispy chicken to the sauce and toss until evenly coated.

Garnish with green onions and sesame seeds.

Serve immediately over rice or with steamed broccoli.