Description
This Crispy Chinese Honey Chicken recipe offers a perfect blend of sweet and savory flavors with a delightful crunch. Tender bite-sized chicken pieces are coated in a light batter, deep-fried to golden perfection, and tossed in a luscious honey glaze made from honey, soy sauce, and aromatic spices. Garnished with sesame seeds and fresh green onions, this dish brings comforting Asian-inspired flavors to your table in just 35 minutes.
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 Cold Water
- 1 large Egg (can substitute with a flax egg for vegan)
- 2 tablespoons Vegetable Oil (for batter)
For Frying
- 2 cups Vegetable Oil
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
- Preparation: Prepare all ingredients by cutting the chicken into bite-sized pieces and gathering your dry and wet ingredients for the batter and sauce.
- Make Batter: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper until well combined. Add cold water, the egg, and vegetable oil, mixing until the batter is smooth and free of lumps.
- Coat Chicken: Dip each piece of chicken into the batter, ensuring it is fully coated to achieve an optimal crunchy texture after frying.
- Fry Chicken: Heat 2 cups of vegetable oil in a deep pan to 350°F (175°C). Fry the battered chicken pieces in batches for 5-6 minutes until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare Sauce: In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, and red pepper flakes. Bring to a gentle simmer, then add the cornstarch mixed with water to thicken the sauce, cooking for 2-3 minutes until glossy and thickened.
- Combine & Garnish: Add the crispy fried chicken to the sauce, tossing gently to coat each piece evenly with the honey glaze. Sprinkle with sesame seeds and chopped green onions. Serve immediately, ideally over steamed rice.
Notes
- For a vegan version, substitute the honey with maple syrup and the egg with a flax egg.
- Make sure the baking powder is fresh to help the batter rise and achieve better crispness.
- Maintain the oil temperature at 350°F to prevent greasy chicken and ensure proper crisping.
- Use cold water in the batter to improve texture and crunchiness.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Drain fried chicken on paper towels to keep it from becoming soggy.
