Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients

For the Chicken

• 1½ lb (680 g) boneless skinless chicken thighs, cut into 2-inch cubes
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 eggs
• 2 tbsp milk
• Vegetable oil for frying

Honey Garlic Glaze

• ¼ cup honey
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tsp rice vinegar or apple cider vinegar
• ½ tsp chili flakes (optional)
• 1 tsp cornstarch mixed with 1 tbsp water

Herb Rice

• 2 cups cooked jasmine rice
• 2 tbsp butter
• 2 tbsp chopped parsley or cilantro
• Salt to taste

Herb Cream Sauce

• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp chopped parsley
• 1 tsp garlic powder
• Pinch of salt

Topping

• 1 ripe avocado, diced
• Extra parsley or cilantro
• Sesame seeds (optional)

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Instructions

Step 1: Prepare the Chicken

1. Combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika.
2. Beat eggs with milk.
3. Dip chicken into egg mixture.
4. Coat thoroughly in seasoned flour.
5. Let rest 10 minutes for extra crispiness.

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Step 2: Fry

Heat oil to 350°F (175°C).

Fry chicken in batches for 5–7 minutes until golden.

Drain on a wire rack.

For restaurant-style crunch:

Fry a second time for 1–2 minutes at 375°F (190°C).

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Step 3: Make the Honey Glaze

In a saucepan combine:

• Honey
• Soy sauce
• Brown sugar
• Garlic
• Butter
• Vinegar

Bring to a simmer.

Add cornstarch slurry.

Cook until glossy.

Toss fried chicken in glaze immediately.

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Step 4: Herb Rice

Mix together:

• Hot cooked rice
• Butter
• Chopped herbs
• Salt

Press into a lightly oiled measuring cup or ring mold.

Invert onto serving plate.

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Step 5: Herb Cream

Whisk together:

• Sour cream
• Mayo
• Lime juice
• Garlic powder
• Herbs
• Salt

Refrigerate until serving.

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Step 6: Assemble

1. Place molded herb rice on plate.
2. Arrange glazed chicken on top.
3. Add diced avocado.
4. Drizzle herb cream.
5. Finish with parsley and sesame seeds.
6. Drizzle extra honey glaze around plate.

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Chef Tips

• Chicken thighs stay juicier than breast meat.
• Cornstarch makes the coating crispier.
• Double frying gives a restaurant-quality crust.
• Add a little lime zest to the cream for freshness.
• Sprinkle flaky sea salt over the avocado before serving.

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Nutrition (Approximate, per serving)

• Calories: 740
• Protein: 36 g
• Carbohydrates: 58 g
• Fat: 39 g
• Fiber: 5 g
• Sugar: 18 g
• Sodium: 780 mg

Values vary depending on ingredients and frying oil.

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Nut Information

This recipe does not intentionally contain tree nuts or peanuts.

However, check labels because some products may be processed in facilities that also handle nuts:

• Soy sauce
• Mayonnaise
• Sour cream
• Cornstarch
• Spice blends

To keep the recipe nut-free:

• Use certified nut-free packaged ingredients if cooking for someone with a nut allergy.
• Avoid cross-contamination by using clean utensils, cookware, and frying oil that has not been used for nut-containing foods.

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Storage

• Refrigerate chicken for up to 3 days.
• Rice keeps for 4 days.
• Herb sauce keeps for 3 days.
• Avocado should be cut fresh before serving.

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Frequently Asked Questions (Q&A)

Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F (220°C) for 25–30 minutes, turning halfway through. Lightly spray with oil for better browning.

Q: Can I air-fry it?
A: Yes. Air-fry at 390°F (200°C) for 12–15 minutes, shaking the basket halfway through.

Q: What rice works best?
A: Jasmine rice gives the closest texture, but basmati or short-grain white rice also work well.

Q: Can I use chicken breast?
A: Yes, though thighs are generally juicier and more forgiving.

Q: How do I keep the coating crispy?
A: Let the coated chicken rest before frying, fry in batches without overcrowding, and toss with the glaze only just before serving.

Q: Can I make it spicy?
A: Add chili flakes, cayenne pepper, or hot sauce to the glaze, or top with sliced fresh jalapeños.

Q: What can I substitute for sour cream?
A: Plain Greek yogurt makes a tangier, lighter sauce.

Q: Is this recipe gluten-free?
A: It can be. Use a gluten-free flour blend and gluten-free soy sauce (such as tamari), and verify all packaged ingredients are certified gluten-free.

Q: Can I freeze it?
A: Freeze the cooked, unglazed chicken for up to 2 months. Thaw, reheat until crispy, then coat with freshly made glaze. Avoid freezing the avocado or cream sauce, as their texture changes after thawing.