Australia’s Best Crispy Honey Chicken
Australia’s Best Crispy Honey Chicken
Ingredients
For the Velveted Chicken
- 300 grams chicken thigh, cut into pieces
- 1/4 teaspoon baking soda
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 teaspoon chicken bouillon powder
- 1 teaspoon Yumyum, aka MSG
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil
- 1 teaspoon cooking wine
For the Batter
- 1 cup self-raising flour
- 1/2 cup cornflour
- 1 cup water
For the Sauce
- 3 tablespoons honey
- 2 tablespoons water
- 1 teaspoon custard powder
- 1 tablespoon sugar
- pinch salt
- 1/4 teaspoon Yum Yum, or MSG
To Serve
- as needed cooking oil, for deep frying
- as needed toasted sesame seeds
- as needed chopped green onions
- as needed steamed rice, hot
Instructions
- 1
Place the 300 grams of chicken thigh (cut into pieces) into a large bowl.
⏱️ 2 min
- 2
Add the 1/4 teaspoon of baking soda, 2-3 tablespoons of water, 2 tablespoons of cornstarch, 1 teaspoon of chicken bouillon powder, 1 teaspoon of Yumyum (MSG), 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of white pepper, 1 tablespoon of cooking oil, 1 teaspoon of sesame oil, and 1 teaspoon of cooking wine to the chicken.
⏱️ 3 min
- 3
Mix all ingredients with the chicken thoroughly by hand until completely coated. Let the chicken marinate for at least 30 minutes to velvet.
⏱️ 5 min
- 4
While the chicken is marinating, prepare the batter. In a large bowl, combine the 1 cup of self-raising flour and 1/2 cup of cornflour.
⏱️ 2 min
- 5
Add 1 cup and 2 tablespoons of water to the flour mixture and whisk until smooth.
⏱️ 2 min
- 6
Once marinated, add the velveted chicken to the batter and stir until each piece is completely coated.
⏱️ 3 min
- 7
Heat cooking oil for deep frying in a wok or pot over high heat until it reaches 180°C (350°F). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 180
- 8
Carefully add the battered chicken pieces into the hot oil, being careful not to overcrowd the wok. Fry the chicken for 10 minutes, or until cooked through and golden brown, stirring occasionally to ensure even cooking.
⏱️ 10 min•🌡️ 180
- 9
Strain the fried chicken from the oil and set aside on a wire rack to drain excess oil.
⏱️ 2 min
- 10
In the empty wok or pot, combine the 3 tablespoons of honey, 2 tablespoons of water, 1 teaspoon of custard powder, 1 tablespoon of sugar, a pinch of salt, and 1/4 teaspoon of Yum Yum (or MSG).
⏱️ 2 min
- 11
Heat the sauce mixture over high heat until it begins bubbling and slightly thickens.
⏱️ 3 min
- 12
Add the fried chicken to the thickened sauce and toss until all pieces are evenly coated.
⏱️ 2 min
- 13
Serve the crispy honey chicken immediately on a plate with hot steamed rice. Garnish with toasted sesame seeds and chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Australia’s Best Crispy Honey Chicken
For the Velveted Chicken
- 300 grams chicken thigh, cut into pieces
- 1/4 teaspoon baking soda
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 teaspoon chicken bouillon powder
- 1 teaspoon Yumyum, aka MSG
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cooking oil
- 1 teaspoon sesame oil
- 1 teaspoon cooking wine
For the Batter
- 1 cup self-raising flour
- 1/2 cup cornflour
- 1 cup water
For the Sauce
- 3 tablespoons honey
- 2 tablespoons water
- 1 teaspoon custard powder
- 1 tablespoon sugar
- pinch salt
- 1/4 teaspoon Yum Yum, or MSG
To Serve
- as needed cooking oil, for deep frying
- as needed toasted sesame seeds
- as needed chopped green onions
- as needed steamed rice, hot
Instructions
- 1
Place the 300 grams of chicken thigh (cut into pieces) into a large bowl.
⏱️ 2 min - 2
Add the 1/4 teaspoon of baking soda, 2-3 tablespoons of water, 2 tablespoons of cornstarch, 1 teaspoon of chicken bouillon powder, 1 teaspoon of Yumyum (MSG), 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of white pepper, 1 tablespoon of cooking oil, 1 teaspoon of sesame oil, and 1 teaspoon of cooking wine to the chicken.
⏱️ 3 min - 3
Mix all ingredients with the chicken thoroughly by hand until completely coated. Let the chicken marinate for at least 30 minutes to velvet.
⏱️ 5 min - 4
While the chicken is marinating, prepare the batter. In a large bowl, combine the 1 cup of self-raising flour and 1/2 cup of cornflour.
⏱️ 2 min - 5
Add 1 cup and 2 tablespoons of water to the flour mixture and whisk until smooth.
⏱️ 2 min - 6
Once marinated, add the velveted chicken to the batter and stir until each piece is completely coated.
⏱️ 3 min - 7
Heat cooking oil for deep frying in a wok or pot over high heat until it reaches 180°C (350°F). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 180 - 8
Carefully add the battered chicken pieces into the hot oil, being careful not to overcrowd the wok. Fry the chicken for 10 minutes, or until cooked through and golden brown, stirring occasionally to ensure even cooking.
⏱️ 10 min•🌡️ 180 - 9
Strain the fried chicken from the oil and set aside on a wire rack to drain excess oil.
⏱️ 2 min - 10
In the empty wok or pot, combine the 3 tablespoons of honey, 2 tablespoons of water, 1 teaspoon of custard powder, 1 tablespoon of sugar, a pinch of salt, and 1/4 teaspoon of Yum Yum (or MSG).
⏱️ 2 min - 11
Heat the sauce mixture over high heat until it begins bubbling and slightly thickens.
⏱️ 3 min - 12
Add the fried chicken to the thickened sauce and toss until all pieces are evenly coated.
⏱️ 2 min - 13
Serve the crispy honey chicken immediately on a plate with hot steamed rice. Garnish with toasted sesame seeds and chopped green onions.
⏱️ 2 min