Description
This Crispy Chinese Honey Chicken recipe is a deliciously sweet and savory comfort food featuring bite-sized pieces of chicken coated in a light, crispy batter and tossed in a sticky honey glaze. Combining a balance of honey, soy sauce, ginger, and garlic, this dish is perfect served over steamed rice for a satisfying meal.
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 option)
- 2 tablespoons Vegetable Oil (for batter)
- 2 cups Vegetable Oil (for frying)
Honey Glaze Sauce
- 1/2 cup Honey (or maple syrup for vegan option)
- 1/4 cup Soy Sauce (use gluten-free if needed)
- 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: Gather and prepare all ingredients. Cut boneless chicken breasts into bite-sized pieces to ensure even cooking and easy battering.
- Make the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper until evenly combined. Gradually add cold water, the egg, and vegetable oil, stirring continuously until the mixture is smooth and free of lumps. The cold water helps create a crispier batter.
- Coat the Chicken: Dip each piece of chicken into the prepared batter, ensuring every piece is thoroughly coated to achieve a crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully add battered chicken pieces in batches to avoid overcrowding and fry for 5-6 minutes, or until golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Prepare the Honey Glaze Sauce: In a separate 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, stirring occasionally. Add the cornstarch-water mixture and continue stirring for 2-3 minutes until the sauce thickens.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces to the saucepan, gently tossing them to coat evenly with the honey glaze. Ensure all pieces are well-covered with the luscious sauce.
- Garnish and Serve: Transfer the coated chicken to a serving dish and garnish with toasted sesame seeds and finely chopped green onions. Serve hot over steamed rice for a complete meal.
Notes
- For a vegan alternative, substitute the honey with maple syrup and the egg with a flax egg.
- Make sure the vegetable oil is at the correct temperature (350°F) before frying to achieve optimum crispiness and reduce oil absorption.
- Do not overcrowd the frying pan to maintain oil temperature and even cooking.
- Fresh ginger and garlic provide the best flavor but ground or powdered forms can be used in a pinch.
- This dish pairs wonderfully with steamed rice or stir-fried vegetables to balance flavors.
