Description
This Crispy Chinese Honey Chicken recipe offers a delightful combination of tender, bite-sized chicken pieces coated in a light and crispy batter, then tossed in a sweet and tangy honey glaze packed with aromatic ginger and garlic. Perfect as comforting sweet-savory comfort food, it’s an ideal dish for family dinners or casual get-togethers, served best over steamed rice.
Ingredients
Scale
Chicken and Batter
- 1 pound Boneless Chicken Breasts (cut into bite-sized pieces)
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (can substitute with tapioca starch)
- 1 teaspoon Baking Powder (ensure it’s fresh)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (adjust to taste)
- 1 cup Water (use cold for better texture)
- 1 large Egg (can substitute with a flax egg for vegan)
- 2 tablespoons Vegetable Oil (for batter)
For Frying
- 2 cups Vegetable Oil (for frying)
Honey Sauce
- 1/2 cup Honey (or maple syrup for vegan)
- 1/4 cup Soy Sauce (gluten-free option available)
- 2 tablespoons Rice Vinegar (or lime juice)
- 1 teaspoon Sesame Oil (optional but recommended)
- 1 tablespoon Fresh Ginger (or ground ginger)
- 2 cloves Garlic (or garlic powder)
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 tablespoon Cornstarch (mixed with water to thicken sauce)
Garnish
- 1 tablespoon Sesame Seeds
- 2 Green Onions (finely chopped)
Instructions
- Prepare the batter: In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and white pepper until thoroughly combined. Add cold water, egg, and vegetable oil, stirring until you achieve a smooth, lump-free batter.
- Batter the chicken: Dip each bite-sized chicken piece into the batter, ensuring every piece is fully coated to create a crunchy exterior once fried.
- Heat oil: Pour 2 cups of vegetable oil into a deep pan or wok and heat it to 350°F (175°C), the ideal temperature for frying chicken to achieve crispiness without absorbing excess oil.
- Fry the chicken: Carefully place the battered chicken pieces into the hot oil in batches. Fry for 5-6 minutes or until golden brown and crispy. Remove the chicken and drain on paper towels to eliminate excess oil.
- Make the honey sauce: In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, and red pepper flakes. Bring the mixture to a gentle simmer, then add the cornstarch slurry (cornstarch mixed with water). Stir and cook for 2-3 minutes until the sauce thickens nicely.
- Coat the chicken: Transfer the crispy fried chicken into the saucepan with the honey sauce. Toss gently to evenly coat each piece with the flavorful glaze.
- Garnish and serve: Sprinkle sesame seeds and chopped green onions over the glazed chicken for added texture and freshness. Serve hot, ideally over steamed rice for a complete meal.
Notes
- For a vegan version, substitute the egg with a flax egg and honey with maple syrup.
- Ensure baking powder is fresh to help the batter rise and become crispy.
- Maintain the oil temperature at 350°F for optimal frying results and to avoid greasy chicken.
- Adjust red pepper flakes to taste for a spicier or milder sauce.
- Use gluten-free soy sauce to make the recipe gluten-free friendly.
- Drain the fried chicken properly to keep it crispy before tossing in the sauce.
