Australian Honey Chicken with Chow Mein
Australian Honey Chicken with Chow Mein
Ingredients
For the Crispy Honey Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for deep frying
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
For the Chow Mein
- 8 ounces chow mein noodles
- 2 tablespoons vegetable oil
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1 bell pepper, sliced (any color)
- 1/2 yellow onion, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the beaten egg. In a separate shallow dish, combine the cornstarch and all-purpose flour. Dip each piece of chicken into the egg, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated.
⏱️ 10 min
- 2
In a large pot or deep skillet, heat 3 cups of vegetable oil over medium-high heat to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 3
While the chicken is frying, prepare the honey sauce. In a small saucepan, combine the honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Bring to a gentle simmer over medium heat, stirring until well combined. Cook for 2-3 minutes until slightly thickened. Do not boil vigorously.
⏱️ 5 min
- 4
Once all chicken is fried, add the crispy chicken pieces to the saucepan with the honey sauce. Toss gently to coat every piece evenly. Keep warm.
⏱️ 3 min
- 5
Cook the chow mein noodles according to package directions. Drain well and set aside.
⏱️ 8 min
- 6
In a large wok or skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add shredded cabbage, julienned carrots, sliced bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
⏱️ 5 min
- 7
Add the cooked chow mein noodles to the vegetables. Pour in 3 tablespoons soy sauce, oyster sauce (if using), sugar, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.
⏱️ 3 min
- 8
Serve the Australian Honey Chicken immediately alongside the chow mein. Garnish the chicken with sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Australian Honey Chicken with Chow Mein
For the Crispy Honey Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 3 cups vegetable oil, for deep frying
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
For the Chow Mein
- 8 ounces chow mein noodles
- 2 tablespoons vegetable oil
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1 bell pepper, sliced (any color)
- 1/2 yellow onion, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
- 1
In a medium bowl, whisk together the beaten egg. In a separate shallow dish, combine the cornstarch and all-purpose flour. Dip each piece of chicken into the egg, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated.
⏱️ 10 min - 2
In a large pot or deep skillet, heat 3 cups of vegetable oil over medium-high heat to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 3
While the chicken is frying, prepare the honey sauce. In a small saucepan, combine the honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Bring to a gentle simmer over medium heat, stirring until well combined. Cook for 2-3 minutes until slightly thickened. Do not boil vigorously.
⏱️ 5 min - 4
Once all chicken is fried, add the crispy chicken pieces to the saucepan with the honey sauce. Toss gently to coat every piece evenly. Keep warm.
⏱️ 3 min - 5
Cook the chow mein noodles according to package directions. Drain well and set aside.
⏱️ 8 min - 6
In a large wok or skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add shredded cabbage, julienned carrots, sliced bell pepper, and sliced yellow onion. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
⏱️ 5 min - 7
Add the cooked chow mein noodles to the vegetables. Pour in 3 tablespoons soy sauce, oyster sauce (if using), sugar, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.
⏱️ 3 min - 8
Serve the Australian Honey Chicken immediately alongside the chow mein. Garnish the chicken with sesame seeds and sliced green onions.
⏱️ 1 min