Honey Chicken
Honey Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 cup cold water, or as needed
For the Honey Sauce
- 1/2 cup honey
- 1 teaspoon custard powder
- 2 tablespoons water
- 1/8 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with soy sauce, sesame oil, and white pepper. Mix well to coat the chicken. Set aside to marinate while preparing the batter.
⏱️ 5 min
- 2
In a separate large bowl, whisk together the self-rising flour and cornstarch. Gradually add cold water, starting with 1/2 cup, and mix until a smooth, thick batter is formed. The batter should be thick enough to cling to the chicken but still pourable.
⏱️ 5 min
- 3
Add the marinated chicken pieces to the batter. Use your hands or a spatula to thoroughly mix and ensure all chicken pieces are evenly coated with the batter.
⏱️ 5 min
- 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.
⏱️ 5 min•🌡️ 350
- 5
Carefully add the battered chicken pieces, one at a time, into the hot oil. Do not overcrowd the wok; fry in batches if necessary. Fry for 4-6 minutes, or until the chicken is golden brown and crispy, and cooked through.
⏱️ 6 min
- 6
While the chicken is frying, prepare the honey sauce. In a separate clean wok or large skillet, combine the honey, custard powder, 2 tablespoons of water, and salt. Cook over medium heat, stirring continuously, until the sauce thickens slightly and is well combined, about 2-3 minutes.
⏱️ 3 min
- 7
Once the chicken is fried, remove it from the oil using a slotted spoon or spider, allowing excess oil to drain. Immediately transfer the hot, fried chicken into the wok with the prepared honey sauce.
⏱️ 2 min
- 8
Stir-fry the chicken with the sauce for 1-2 minutes, tossing vigorously to ensure all pieces are evenly coated with the glossy honey sauce.
⏱️ 2 min
- 9
Transfer the honey-coated chicken to a serving plate. Garnish generously with toasted sesame seeds.
⏱️ 2 min
- 10
Serve immediately with steamed rice or your favorite side dishes.
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 cup cold water, or as needed
For the Honey Sauce
- 1/2 cup honey
- 1 teaspoon custard powder
- 2 tablespoons water
- 1/8 teaspoon salt
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with soy sauce, sesame oil, and white pepper. Mix well to coat the chicken. Set aside to marinate while preparing the batter.
⏱️ 5 min - 2
In a separate large bowl, whisk together the self-rising flour and cornstarch. Gradually add cold water, starting with 1/2 cup, and mix until a smooth, thick batter is formed. The batter should be thick enough to cling to the chicken but still pourable.
⏱️ 5 min - 3
Add the marinated chicken pieces to the batter. Use your hands or a spatula to thoroughly mix and ensure all chicken pieces are evenly coated with the batter.
⏱️ 5 min - 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.
⏱️ 5 min•🌡️ 350 - 5
Carefully add the battered chicken pieces, one at a time, into the hot oil. Do not overcrowd the wok; fry in batches if necessary. Fry for 4-6 minutes, or until the chicken is golden brown and crispy, and cooked through.
⏱️ 6 min - 6
While the chicken is frying, prepare the honey sauce. In a separate clean wok or large skillet, combine the honey, custard powder, 2 tablespoons of water, and salt. Cook over medium heat, stirring continuously, until the sauce thickens slightly and is well combined, about 2-3 minutes.
⏱️ 3 min - 7
Once the chicken is fried, remove it from the oil using a slotted spoon or spider, allowing excess oil to drain. Immediately transfer the hot, fried chicken into the wok with the prepared honey sauce.
⏱️ 2 min - 8
Stir-fry the chicken with the sauce for 1-2 minutes, tossing vigorously to ensure all pieces are evenly coated with the glossy honey sauce.
⏱️ 2 min - 9
Transfer the honey-coated chicken to a serving plate. Garnish generously with toasted sesame seeds.
⏱️ 2 min - 10
Serve immediately with steamed rice or your favorite side dishes.