Description
This Crispy Chinese Honey Chicken recipe combines tender bite-sized chicken pieces coated in a light, crunchy batter and fried to golden perfection. The chicken is then tossed in a luscious honey glaze made from soy sauce, fresh ginger, garlic, and a touch of spice, delivering a perfect balance of sweet and savory flavors. Garnished with sesame seeds and green onions, this dish is ideal for a comforting meal served over steamed rice.
Ingredients
Scale
For the Chicken 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 (for frying)
For the 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 (minced or grated; 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)
For Garnish:
- 1 tablespoon Sesame Seeds
- 2 Green Onions (finely chopped)
Instructions
- Preparation: Gather all ingredients and cut the boneless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Make the Batter: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper until thoroughly combined. Gradually add the cold water, egg, and vegetable oil, stirring until you have a smooth, lump-free batter ready for coating the chicken.
- Coat the Chicken: Dip each bite-sized chicken piece into the prepared batter, making sure every piece is evenly coated to achieve a crispy texture when fried.
- Deep Fry the Chicken: Heat the vegetable oil in a deep pan or heavy-bottomed pot to 350°F (175°C). Fry the battered chicken pieces in batches, avoiding overcrowding the pan. Cook each batch for 5-6 minutes or until they turn golden brown and crispy. Remove the chicken pieces and drain on paper towels to absorb excess oil.
- Prepare the Honey Sauce: In a separate saucepan over medium heat, combine the honey, soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, and red pepper flakes. Bring this mixture to a gentle simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and allow the sauce to thicken for 2-3 minutes while stirring frequently.
- Glaze the Chicken: Add the crispy fried chicken pieces to the saucepan with the honey glaze. Toss gently to evenly coat each piece with the sticky, flavorful sauce for a delicious finish.
- Garnish and Serve: Transfer the glazed chicken to a serving dish and sprinkle with sesame seeds and chopped green onions. Serve immediately over steamed rice for a comforting and satisfying meal.
Notes
- For a vegan version, substitute the egg in the batter with a flax egg and use maple syrup in place of honey.
- Adjust the amount of red pepper flakes based on your preferred spice level or omit for mild flavor.
- Ensure the vegetable oil is at the correct temperature (350°F/175°C) before frying for the crispiest chicken.
- To keep fried chicken extra crispy, fry in smaller batches and drain thoroughly.
- Gluten-free soy sauce and flour substitutes are available for those with gluten sensitivities.
- Serve with steamed jasmine or basmati rice for an authentic dining experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
