Description
A delightful Crispy Chinese Honey Chicken recipe that combines tender bite-sized chicken pieces coated in a light, crunchy batter and fried to golden perfection. Tossed in a sweet and savory honey glaze infused with ginger, garlic, and a hint of heat, this comforting dish is perfect for a satisfying meal any day of the week.
Ingredients
Scale
Chicken and Batter
- 1 pound Boneless Chicken Breasts, cut into bite-sized pieces
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon White Pepper
- 1 cup Cold Water
- 1 large Egg
- 2 tablespoons Vegetable Oil (for batter)
For Frying
- 2 cups Vegetable Oil
Honey Sauce
- 1/2 cup Honey
- 1/4 cup Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Sesame Oil (optional)
- 1 tablespoon Fresh Ginger, minced
- 2 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 tablespoon Cornstarch (mixed with water for thickening)
Garnishes
- 1 tablespoon Sesame Seeds
- 2 Green Onions, finely chopped
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper until evenly combined. Gradually add cold water, the egg, and vegetable oil, stirring until the batter is smooth and free of lumps.
- Coat the Chicken: Dip the bite-sized chicken pieces individually into the prepared batter, ensuring each piece is thoroughly coated to achieve maximum crunch when fried.
- Heat Oil and Fry Chicken: Heat 2 cups of vegetable oil in a deep pan or wok to 350°F (175°C). Fry the battered chicken pieces in batches for 5 to 6 minutes or until golden brown and crispy. Remove the chicken and drain on paper towels to absorb excess oil.
- Make the Honey Sauce: In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, minced fresh ginger, minced garlic, and red pepper flakes. Bring to a gentle simmer, then stir in the cornstarch mixed with a bit of water to thicken the sauce. Allow it to thicken, stirring frequently for 2 to 3 minutes.
- Coat Chicken with Sauce: Add the crispy fried chicken pieces to the saucepan. Toss gently but thoroughly to coat every piece with the honey glaze.
- Garnish and Serve: Sprinkle with sesame seeds and finely chopped green onions for a fresh, nutty finish. Serve immediately over steamed rice for a delicious meal.
Notes
- For a vegan version, substitute the egg with a flax egg and honey with maple syrup.
- Use gluten-free soy sauce and flour substitutes to make this recipe gluten-free.
- Ensure the oil is at the correct temperature (350°F) before frying to avoid greasy, soggy chicken.
- Prepare the sauce ahead of time but add the cornstarch slurry last to prevent lumps.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
