Honey Chicken
My easy Chinese honey chicken recipe with crispy chicken coated in a sticky, sweet glaze that’s better than anything you’ll find at a restaurant—guaranteed!
Servings: 3 people
Ingredients
- 1 lb (500g) boneless chicken breast cut into 1-inch cubes (2 cm)
- oil for deep-frying
- 2 cloves garlic minced
- 2 teaspoons cornstarch mixed with 4 teaspoons of water
- salt and sugar to taste
- toasted sesame seeds for garnishing
Marinade:
- 1/2 teaspoon salt
- 3 dashes ground white pepper
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water ice cold
- 1 tablespoon cooking oil
- 1/4 teaspoon salt
Honey Sauce:
- 1/3 cup pure honey
- 1 teaspoon salt
- 1 teaspoon Chinese cooking wine or dry sherry wine
- 1 teaspoon apple cider vinegar
- 1/3 cup water
Instructions
- Marinate the chicken cubes with the Marinade for 5 minutes.
- Make the Frying Batter by whisking the egg white and mixing in the other ingredients until smooth. Put the bowl on top of a bowl of ice to keep it cold. Coat the chicken cubes in the batter and refrigerate for about 30 minutes.
- Mix all the ingredients for the Honey Sauce together and set aside.
- Heat a wok with cooking oil over high heat. Add the chicken cubes one by one, making sure they don’t stick together. Turn the heat to medium-high and fry until golden brown. Use a strainer to remove the chicken and drain it on paper towels.
- Reserve 2 tablespoons of oil in the wok. Stir-fry the garlic until it smells good. Add the honey sauce and cornstarch mixture, and cook until the sauce thickens. Adjust with more salt or sugar if needed. Stir in the chicken and mix well. Garnish with sesame seeds and serve right away. Or, keep the sauce separate and use it as an appetizer.
Video
Notes
- Make sure your batter is smooth and lump-free. This way, the chicken gets a nice, even coating and stays crispy.
- Keep the batter cold before you use it. It helps the coating stay crispier when frying.
- Make sure the oil is hot enough before adding the chicken. If it’s not, the chicken can turn out greasy. Test the oil temperature by dropping a small piece of batter into the oil. It should sizzle and rise to the surface quickly.
- Don’t throw all the chicken in at once. Fry it in batches so it cooks evenly and stays golden and crispy.
- If the honey sauce is too thick, add a bit more water. If it’s too thin, let it simmer a bit longer to thicken up.
Nutrition
Serving: 3people | Calories: 463kcal | Carbohydrates: 60g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 1556mg | Potassium: 697mg | Fiber: 1g | Sugar: 31g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg