Description
This Crispy Chinese Honey Chicken recipe delivers sweet comfort food with perfectly battered and fried chicken coated in a luscious honey glaze. The combination of honey, soy sauce, ginger, and a hint of spice creates a flavorful, crispy dish ideal for a satisfying dinner that pairs beautifully with 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 (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)
For Frying
- 2 cups Vegetable Oil (for deep frying)
Honey Glaze 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)
- 1 tablespoon Fresh Ginger (grated or 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)
Garnish
- 1 tablespoon Sesame Seeds
- 2 Green Onions (finely chopped)
Instructions
- Preparation: Begin by gathering all your ingredients. Cut the boneless chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking.
- Make the Batter: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper until evenly combined. Add the cold water, egg, and vegetable oil to the dry mixture, stirring until the batter is smooth and free of lumps, ensuring a crispy texture after frying.
- Batter the Chicken: Dip each chicken piece thoroughly into the batter, coating it evenly. This step is crucial for achieving a crunchy coating that locks in the chicken’s juiciness.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully place battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry each batch for about 5-6 minutes or until the chicken turns golden brown and crispy. Remove and drain on paper towels to eliminate excess oil.
- Prepare the Honey Glaze Sauce: In a medium saucepan, combine honey, soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, and red pepper flakes. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until the sauce thickens, stirring constantly to prevent lumps.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces to the saucepan with the honey glaze. Toss gently to coat each piece evenly with the flavorful sauce.
- Garnish and Serve: Sprinkle sesame seeds and finely chopped green onions over the glazed chicken. Serve immediately over steamed rice for a delightful meal.
Notes
- For a vegan version, substitute the egg with a flax egg and use maple syrup instead of honey.
- Adjust the red pepper flakes according to your preferred spice level.
- Use fresh baking powder for the best batter rise and crispiness.
- Maintaining the oil temperature is key to ensure crispy chicken without being greasy.
- The sauce thickens quickly, so stir continuously after adding the cornstarch slurry to avoid lumps.
- Serve with steamed vegetables or rice noodles for a full meal.
