Description
This Crispy Chinese Honey Garlic Chicken recipe features tender chicken thighs marinated and coated in a light, bubbly batter then deep-fried to golden perfection. Tossed in a glossy, sweet honey garlic sauce with hints of soy and Chinese cooking wine, this dish offers a perfect balance of crispy texture and sticky, flavorful glaze. Garnished with sesame seeds, green onions, and optional crispy vermicelli noodles for added crunch, it’s an irresistible entree ideal for family dinners or entertaining guests.
Ingredients
Scale
For the Chicken Marinade
- 300g (10 oz) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine (or substitute with soy sauce)
- 2 tsp cornflour (cornstarch)
For the Batter
- ½ cup cornflour (cornstarch)
- 6 tbsp cornflour (cornstarch)
- 4 tbsp plain/all-purpose flour
- 7–8 tbsp cold soda water (club soda or seltzer water; NOT sparkling mineral water)
- ¼ tsp baking powder
- ¼ tsp kosher salt (halve if using table salt)
For Frying
- 2–3 cups vegetable oil (or canola oil)
For the Honey Garlic Sauce
- â…“ cup (100g) honey
- 1.5 tbsp (25g) glucose or light corn syrup
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine (or more soy sauce)
To Garnish
- 25g (2 oz) vermicelli rice noodles (optional; use rice noodles, not bean noodles)
- Sesame seeds
- Finely sliced green onions
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon light soy sauce, 2 teaspoons Chinese cooking wine, and 2 teaspoons cornflour. Mix well to evenly coat the chicken, then cover and let marinate for at least 30 minutes to develop flavor and tenderness.
- Prepare the Chicken Coating: Dredge the marinated chicken pieces in cornflour, shaking off any excess to ensure a light coating that will help the batter adhere properly.
- Make the Batter: In a separate bowl, whisk together ½ cup plus 6 tablespoons cornflour, 4 tablespoons plain flour, baking powder, and salt. Gradually add 7 to 8 tablespoons of cold soda water while whisking until you achieve a thick but smooth and airy batter perfect for frying.
- Heat the Oil: Pour 2 to 3 cups of vegetable oil into a deep pan or wok and heat it to 350°F (175°C). Use a thermometer if possible to maintain the correct frying temperature for crispy results.
- Fry the Chicken: Dip each coated chicken piece into the batter, allowing excess to drip off before carefully lowering them into the hot oil. Fry in batches to avoid overcrowding, cooking each batch for about 4 to 5 minutes or until the chicken turns golden brown and crispy. Remove the chicken and drain on paper towels.
- Prepare the Honey Garlic Sauce: In a small saucepan over low heat, combine honey, glucose (or corn syrup), soy sauce, and cooking wine. Warm gently, stirring occasionally, until the mixture becomes syrupy and well blended without boiling.
- Toss Chicken in Sauce: Place the fried chicken pieces in a bowl and pour the warm honey garlic sauce over them. Toss thoroughly to coat each piece evenly with the sticky glaze.
- Optional – Fry Vermicelli Noodles: If using vermicelli rice noodles, heat oil separately to deep fry them briefly until they puff and turn crispy. Drain on paper towels to remove excess oil.
- Serve and Garnish: Plate the honey garlic chicken, garnishing with toasted sesame seeds, finely sliced green onions, and the crispy vermicelli noodles either on top or on the side for textural contrast and finish.
Notes
- Marinating the chicken for at least 30 minutes helps tenderize and infuse flavor.
- Use cold soda water in the batter to create a light, airy texture that crisps well during frying.
- Maintain oil temperature around 350°F (175°C) for optimal frying results and to avoid greasy chicken.
- Glucose or light corn syrup adds a great glossy finish and prevents crystallization in the honey sauce.
- Vermicelli noodles are optional but add a unique crispy garnish classic to some Chinese dishes.
- Adjust the sweetness or saltiness of the sauce by varying honey and soy sauce quantities to taste.
- Always drain fried items on paper towels to remove excess oil for a crisper texture.
