Description
Crispy Chinese Honey Chicken is a delightful sweet and savory dish featuring tender chicken pieces coated in a light, crunchy batter and tossed in a glossy honey soy glaze. Perfect for a comforting meal, this recipe balances crisp textures with a flavorful sauce infused with ginger, garlic, and a hint of spice.
Ingredients
Scale
Chicken and Batter
- 1 pound Boneless Chicken Breasts, cut into bite-sized pieces
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch (or tapioca starch)
- 1 teaspoon Baking Powder (fresh)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (adjust to taste)
- 1 cup Cold Water
- 1 large Egg (or flax egg for vegan)
- 2 tablespoons Vegetable Oil (for batter)
Frying Oil
- 2 cups Vegetable Oil (for frying)
Honey Sauce
- 1/2 cup Honey (or maple syrup for vegan)
- 1/4 cup Soy Sauce (gluten-free if desired)
- 2 tablespoons Rice Vinegar (or lime juice)
- 1 teaspoon Sesame Oil (optional but recommended)
- 1 tablespoon Fresh Ginger (minced, or ground ginger)
- 2 cloves Garlic (minced 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 mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper until combined. Add the cold water, egg, and vegetable oil. Stir well until the batter is smooth and free of lumps, ensuring an even coating for the chicken pieces.
- Coat the chicken: Dip each bite-sized chicken piece into the batter, making sure every piece is fully coated. This coating will provide the crispy texture when fried.
- Heat the oil: Pour 2 cups of vegetable oil into a deep pan and heat it to 350°F (175°C). Maintaining the correct temperature is key to achieving crispy, non-greasy chicken.
- Fry the chicken: Carefully fry the battered chicken pieces in batches to avoid overcrowding. Cook each batch for about 5-6 minutes or until golden brown and crispy. Remove and place on paper towels to drain 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 stir in the cornstarch slurry (cornstarch mixed with water). Continue cooking for 2-3 minutes until the sauce thickens.
- Combine chicken and sauce: Add the crispy fried chicken pieces to the saucepan. Toss gently to coat the chicken evenly with the glossy honey glaze.
- Garnish and serve: Sprinkle sesame seeds and chopped green onions on top for added texture and flavor. Serve immediately over steamed rice for a delicious meal.
Notes
- Use cold water in the batter for a crispier coating.
- Adjust the amount of red pepper flakes based on your preferred level of spiciness.
- The recipe can be made vegan by substituting the egg with a flax egg and using maple syrup instead of honey.
- Make sure to fry the chicken in batches to keep the oil temperature consistent and the chicken crispy.
- For gluten-free options, use gluten-free soy sauce and make sure the baking powder is gluten-free.
- Leftover honey chicken is best reheated in an oven or air fryer to maintain crispiness.
