Ingredients
Scale
- 1½ lbs chicken breasts or thighs, sliced
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper
- Oil for frying
- ⅓ cup honey
- ¼ cup soy sauce
- 3–4 garlic cloves, minced
- 1 tbsp vinegar (rice or apple cider)
- 1 tsp cornstarch + 1 tbsp water
- 12 oz rotini pasta
- 1 cup heavy cream or half-and-half
- 2–3 garlic cloves, minced
- 2 tbsp butter + 1 tbsp olive oil
- ½ cup grated Parmesan
- 1 tsp Italian seasoning
- Salt & pepper to taste
- ½ cup reserved pasta water
Instructions
- Cook pasta according to package instructions and set aside.
- Mix flour, cornstarch, garlic powder, paprika, salt, and pepper in a bowl. Dip chicken pieces in beaten eggs, then coat with the flour mixture again.
- Heat oil in a large skillet and fry the chicken until golden brown and crispy. Drain on paper towels.
- In the same pan, combine honey, soy sauce, minced garlic, and vinegar. Simmer and thicken with the cornstarch slurry. Toss the fried chicken in the sauce to coat.
- Sauté minced garlic in butter and olive oil. Add heavy cream, grated Parmesan, and Italian seasoning. Toss in the cooked pasta, using reserved pasta water to achieve desired creaminess.
- Plate the pasta, top with honey garlic chicken, and garnish as desired.
Notes
For the crispiest chicken, ensure your oil is hot before frying. Adjust sweetness of the sauce to taste, and don’t skip the reserved pasta water for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 15g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg