Crispy Honey Chicken (Takeout Style)
Crispy Honey Chicken (Takeout Style)
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons cornstarch
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 3/4 cup cold water
For the Honey Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1/4 cup water
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water for slurry
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Cut the boneless, skinless chicken breast into 1-inch bite-sized cubes. Pat them dry with paper towels.
⏱️ 5 min
- 2
In a medium bowl, combine the chicken cubes with soy sauce, dark soy sauce, Shaoxing wine, white pepper, salt, the large egg, and 2 tablespoons of cornstarch. Mix thoroughly until the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 3
While the chicken marinates, prepare the batter. In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, and baking powder. Gradually add the cold water, whisking until a smooth, lump-free batter forms. The consistency should be like pancake batter.
⏱️ 5 min
- 4
Prepare the honey sauce. In a small saucepan or skillet, heat 1 teaspoon of vegetable oil over medium heat. Add the minced garlic and minced fresh ginger and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Stir in the honey, soy sauce, rice vinegar, ketchup, and 1/4 cup of water. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 6
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a cornstarch slurry. Pour the slurry into the simmering sauce while stirring continuously. Cook for 1-2 minutes, or until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
⏱️ 2 min
- 7
Heat the vegetable oil for deep frying in a large pot or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350
- 8
Dip each marinated chicken piece into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Do not overcrowd, as this will lower the oil temperature and make the chicken less crispy.
⏱️ 3 min•🌡️ 350
- 9
Fry each batch for 3-5 minutes, or until golden brown and crispy. Use a slotted spoon or spider to remove the cooked chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min•🌡️ 350
- 10
Once all the chicken is fried, reheat the honey sauce over low heat if it has cooled. Add the crispy fried chicken pieces to the pan with the sauce. Toss gently but quickly to ensure each piece is thoroughly coated with the warm honey sauce.
⏱️ 3 min
- 11
Transfer the Crispy Honey Chicken to a serving dish. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Chicken (Takeout Style)
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons cornstarch
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 3/4 cup cold water
For the Honey Sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1/4 cup water
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water for slurry
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Cut the boneless, skinless chicken breast into 1-inch bite-sized cubes. Pat them dry with paper towels.
⏱️ 5 min - 2
In a medium bowl, combine the chicken cubes with soy sauce, dark soy sauce, Shaoxing wine, white pepper, salt, the large egg, and 2 tablespoons of cornstarch. Mix thoroughly until the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 3
While the chicken marinates, prepare the batter. In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, and baking powder. Gradually add the cold water, whisking until a smooth, lump-free batter forms. The consistency should be like pancake batter.
⏱️ 5 min - 4
Prepare the honey sauce. In a small saucepan or skillet, heat 1 teaspoon of vegetable oil over medium heat. Add the minced garlic and minced fresh ginger and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Stir in the honey, soy sauce, rice vinegar, ketchup, and 1/4 cup of water. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 6
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a cornstarch slurry. Pour the slurry into the simmering sauce while stirring continuously. Cook for 1-2 minutes, or until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
⏱️ 2 min - 7
Heat the vegetable oil for deep frying in a large pot or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350 - 8
Dip each marinated chicken piece into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Do not overcrowd, as this will lower the oil temperature and make the chicken less crispy.
⏱️ 3 min•🌡️ 350 - 9
Fry each batch for 3-5 minutes, or until golden brown and crispy. Use a slotted spoon or spider to remove the cooked chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min•🌡️ 350 - 10
Once all the chicken is fried, reheat the honey sauce over low heat if it has cooled. Add the crispy fried chicken pieces to the pan with the sauce. Toss gently but quickly to ensure each piece is thoroughly coated with the warm honey sauce.
⏱️ 3 min - 11
Transfer the Crispy Honey Chicken to a serving dish. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately with steamed rice.
⏱️ 2 min