Takeout-Style Honey Chicken
Takeout-Style Honey Chicken
Ingredients
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 3/4 cup water, or as needed
For Frying
- 4 cups vegetable oil, for deep frying
For the Honey Sauce
- 1/2 cup honey
- 1 teaspoon custard powder
- 2 tablespoons water
- 1/8 teaspoon salt
For Garnish
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
In a medium bowl, combine the cut chicken breast with soy sauce, rice wine vinegar, 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 3/4 cup of water, mixing until a smooth, thick batter is formed. The consistency should be like pancake batter, able to coat the back of a spoon. Add more water a teaspoon at a time if the batter is too thick.
⏱️ 5 min
- 3
Add the marinated chicken pieces to the batter. Use your hands or a spatula to thoroughly coat each piece of chicken, ensuring they are fully covered.
⏱️ 5 min
- 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 350
- 5
Carefully drop the battered chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the wok. Fry in batches if necessary to maintain oil temperature. Fry for 3-4 minutes per batch, or until the chicken is golden brown and cooked through.
⏱️ 10 min•🌡️ 350
- 6
While the chicken is frying, prepare the honey sauce. In a second wok or a small saucepan, combine the honey, custard powder, 2 tablespoons of water, and the pinch of salt. Stir well to dissolve the custard powder.
⏱️ 3 min
- 7
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly, until it thickens slightly to a syrupy consistency. Do not boil vigorously.
⏱️ 2 min
- 8
Once a batch of fried chicken is ready, use a metal strainer or slotted spoon to remove it from the hot oil, allowing excess oil to drain briefly. Immediately transfer the hot fried chicken directly into the simmering honey sauce.
⏱️ 2 min
- 9
Toss the chicken vigorously in the sauce using a wok spatula, flipping the wok if comfortable, to ensure all pieces are evenly coated with the sticky honey glaze. Repeat with remaining batches of chicken if fried separately.
⏱️ 3 min
- 10
Serve the honey chicken hot on a plate, garnished with toasted sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
For the Marinated Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 3/4 cup water, or as needed
For Frying
- 4 cups vegetable oil, for deep frying
For the Honey Sauce
- 1/2 cup honey
- 1 teaspoon custard powder
- 2 tablespoons water
- 1/8 teaspoon salt
For Garnish
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
In a medium bowl, combine the cut chicken breast with soy sauce, rice wine vinegar, 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 3/4 cup of water, mixing until a smooth, thick batter is formed. The consistency should be like pancake batter, able to coat the back of a spoon. Add more water a teaspoon at a time if the batter is too thick.
⏱️ 5 min - 3
Add the marinated chicken pieces to the batter. Use your hands or a spatula to thoroughly coat each piece of chicken, ensuring they are fully covered.
⏱️ 5 min - 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 350 - 5
Carefully drop the battered chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the wok. Fry in batches if necessary to maintain oil temperature. Fry for 3-4 minutes per batch, or until the chicken is golden brown and cooked through.
⏱️ 10 min•🌡️ 350 - 6
While the chicken is frying, prepare the honey sauce. In a second wok or a small saucepan, combine the honey, custard powder, 2 tablespoons of water, and the pinch of salt. Stir well to dissolve the custard powder.
⏱️ 3 min - 7
Bring the sauce mixture to a gentle simmer over medium heat, stirring constantly, until it thickens slightly to a syrupy consistency. Do not boil vigorously.
⏱️ 2 min - 8
Once a batch of fried chicken is ready, use a metal strainer or slotted spoon to remove it from the hot oil, allowing excess oil to drain briefly. Immediately transfer the hot fried chicken directly into the simmering honey sauce.
⏱️ 2 min - 9
Toss the chicken vigorously in the sauce using a wok spatula, flipping the wok if comfortable, to ensure all pieces are evenly coated with the sticky honey glaze. Repeat with remaining batches of chicken if fried separately.
⏱️ 3 min - 10
Serve the honey chicken hot on a plate, garnished with toasted sesame seeds.