Crispy Honey Chicken
Crispy Honey Chicken
Ingredients
Main Ingredients
- 1 1/2 pounds chicken, cut into 1cm pieces
- 1 tablespoon toasted sesame seeds, for garnish
- 1 handful vermicelli noodles, optional, for plating
- 4 cups oil, for frying, as needed
Marinade
- 1 teaspoon salt
- 1 teaspoon chicken powder
- 1 teaspoon baking soda
- 1/2 tablespoon corn starch
- 1 tablespoon mirin or cooking sake
Batter
- 100 grams plain flour
- 50 grams corn starch
- 30 grams oil
- 200 ml water
- 1 teaspoon baking powder
Honey Glaze
- 2 tablespoons honey
- 4 tablespoons sugar
- 2 tablespoons rice vinegar
Instructions
- 1
Cut the chicken into 1cm pieces. In a bowl, add the chicken pieces along with 1 teaspoon salt, 1 teaspoon chicken powder, 1 teaspoon baking soda, 1/2 tablespoon corn starch, and 1 tablespoon mirin or cooking sake. Mix all ingredients well until the chicken is fully coated. Marinate the chicken for 10 minutes.
⏱️ 5 min
- 2
In a separate bowl, prepare the batter. First, mix 100 grams plain flour, 50 grams corn starch, and 30 grams oil. Then, add 200 ml water and stir until the mixture is smooth. Finally, add 1 teaspoon baking powder and mix again. The batter should be thin enough to lightly coat your finger.
⏱️ 5 min
- 3
Add the marinated chicken pieces into the prepared batter and mix thoroughly until every piece is completely coated.
⏱️ 2 min
- 4
Heat oil to 180°C in a deep pot or wok. Carefully add the battered chicken pieces one by one into the hot oil. It is important not to move the chicken pieces for at least 1 minute after adding them, as this may cause the batter to fall off. Fry the chicken for approximately 3 minutes until it turns golden brown.
⏱️ 5 min•🌡️ 180
- 5
Remove the chicken from the oil and drain it. Raise the oil temperature to 190–200°C. Fry the chicken again for about 15 seconds to achieve extra crispiness. Remove the chicken from the oil and drain well.
⏱️ 2 min•🌡️ 190
- 6
Pour out the oil from the wok, leaving only a small amount if desired, or wipe clean. Add 2 tablespoons honey, 4 tablespoons sugar, and 2 tablespoons rice vinegar to the wok. Cook over medium-high heat, stirring continuously, until the sugar melts completely and the syrup begins to bubble.
⏱️ 3 min
- 7
Add the double-fried chicken to the wok with the hot glaze. Toss the chicken quickly to ensure each piece is evenly coated with the honey syrup.
⏱️ 1 min
- 8
As the glazed chicken cools slightly, the honey glaze will form a thin, crunchy shell. Serve immediately.
⏱️ 2 min
- 9
For a restaurant-style presentation (optional): Fry a handful of vermicelli noodles in hot oil until they puff up. Place the honey chicken on top of the fried vermicelli noodles and garnish with toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Chicken
Main Ingredients
- 1 1/2 pounds chicken, cut into 1cm pieces
- 1 tablespoon toasted sesame seeds, for garnish
- 1 handful vermicelli noodles, optional, for plating
- 4 cups oil, for frying, as needed
Marinade
- 1 teaspoon salt
- 1 teaspoon chicken powder
- 1 teaspoon baking soda
- 1/2 tablespoon corn starch
- 1 tablespoon mirin or cooking sake
Batter
- 100 grams plain flour
- 50 grams corn starch
- 30 grams oil
- 200 ml water
- 1 teaspoon baking powder
Honey Glaze
- 2 tablespoons honey
- 4 tablespoons sugar
- 2 tablespoons rice vinegar
Instructions
- 1
Cut the chicken into 1cm pieces. In a bowl, add the chicken pieces along with 1 teaspoon salt, 1 teaspoon chicken powder, 1 teaspoon baking soda, 1/2 tablespoon corn starch, and 1 tablespoon mirin or cooking sake. Mix all ingredients well until the chicken is fully coated. Marinate the chicken for 10 minutes.
⏱️ 5 min - 2
In a separate bowl, prepare the batter. First, mix 100 grams plain flour, 50 grams corn starch, and 30 grams oil. Then, add 200 ml water and stir until the mixture is smooth. Finally, add 1 teaspoon baking powder and mix again. The batter should be thin enough to lightly coat your finger.
⏱️ 5 min - 3
Add the marinated chicken pieces into the prepared batter and mix thoroughly until every piece is completely coated.
⏱️ 2 min - 4
Heat oil to 180°C in a deep pot or wok. Carefully add the battered chicken pieces one by one into the hot oil. It is important not to move the chicken pieces for at least 1 minute after adding them, as this may cause the batter to fall off. Fry the chicken for approximately 3 minutes until it turns golden brown.
⏱️ 5 min•🌡️ 180 - 5
Remove the chicken from the oil and drain it. Raise the oil temperature to 190–200°C. Fry the chicken again for about 15 seconds to achieve extra crispiness. Remove the chicken from the oil and drain well.
⏱️ 2 min•🌡️ 190 - 6
Pour out the oil from the wok, leaving only a small amount if desired, or wipe clean. Add 2 tablespoons honey, 4 tablespoons sugar, and 2 tablespoons rice vinegar to the wok. Cook over medium-high heat, stirring continuously, until the sugar melts completely and the syrup begins to bubble.
⏱️ 3 min - 7
Add the double-fried chicken to the wok with the hot glaze. Toss the chicken quickly to ensure each piece is evenly coated with the honey syrup.
⏱️ 1 min - 8
As the glazed chicken cools slightly, the honey glaze will form a thin, crunchy shell. Serve immediately.
⏱️ 2 min - 9
For a restaurant-style presentation (optional): Fry a handful of vermicelli noodles in hot oil until they puff up. Place the honey chicken on top of the fried vermicelli noodles and garnish with toasted sesame seeds.
⏱️ 2 min