Instructions:

• Start by cutting the boneless, skinless chicken thighs into bite-sized pieces. This ensures they cook quickly and evenly. Pat the pieces dry with paper towels to help the coating stick better.
• In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, black pepper, and salt. Whisk them together until well mixed. This seasoned flour will give your chicken an extra layer of flavor.
• Toss the chicken pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour and set the coated chicken aside on a plate.
• In a large frying pan or skillet, heat the vegetable oil over medium-high heat. You want the oil hot enough that the chicken sizzles when it hits the pan but not so hot that it burns.
• Carefully add the coated chicken pieces to the hot oil in a single layer. Fry for about 5-7 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan; you may need to do this in batches.
• While the chicken is frying, prepare the sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, and minced ginger. Cook over medium heat, stirring occasionally, until it simmers and thickens slightly.
• Once the chicken is crispy and fully cooked, remove it from the pan and drain on paper towels. Then, place the chicken in a large bowl and pour the honey garlic sauce over the top. Toss gently until all pieces are coated in the delicious glaze.
• Transfer the crispy honey garlic chicken to a serving platter. Garnish with chopped green onions and a sprinkle of sesame seeds for a pop of color and texture. Serve it warm and watch your guests dig in!