Honey Chicken
Honey Chicken
Ingredients
For the Chicken
- 500 g chicken thigh, diced
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon baking soda
- 1 egg
- 4 tablespoons corn starch
- 4 tablespoons flour
- oil, for frying, as needed
For the Honey Sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 tablespoon corn starch
For Garnish
- sesame seeds, as needed
- spring onions, chopped, as needed
Instructions
- 1
In a large bowl, combine the diced chicken thigh with salt, white pepper, baking soda, egg, 4 tablespoons of corn starch, and flour. Mix all ingredients thoroughly until the chicken pieces are evenly coated.
⏱️ 5 min
- 2
Heat a generous amount of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Fry the chicken until it turns a golden brown color. Using a mesh strainer, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
⏱️ 8 min
- 3
Increase the heat of the oil if necessary. Once the oil is very hot again, return the previously fried chicken pieces to the pan. Fry them for a second time until they are extra crispy and deeply golden. Remove the chicken from the oil and drain well.
⏱️ 7 min
- 4
In a separate pan, combine all the honey sauce ingredients: honey, soy sauce, rice vinegar, sesame oil, water, and 1 tablespoon corn starch. Heat the mixture over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
⏱️ 5 min
- 5
Add the double-fried crispy chicken pieces directly into the thickened honey sauce in the pan. Toss the chicken thoroughly until every piece is completely coated with the sticky, glossy sauce.
⏱️ 3 min
- 6
Transfer the honey chicken to a serving plate. Garnish generously with sesame seeds and freshly chopped spring onions. Serve immediately while hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken
For the Chicken
- 500 g chicken thigh, diced
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 teaspoon baking soda
- 1 egg
- 4 tablespoons corn starch
- 4 tablespoons flour
- oil, for frying, as needed
For the Honey Sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 tablespoon corn starch
For Garnish
- sesame seeds, as needed
- spring onions, chopped, as needed
Instructions
- 1
In a large bowl, combine the diced chicken thigh with salt, white pepper, baking soda, egg, 4 tablespoons of corn starch, and flour. Mix all ingredients thoroughly until the chicken pieces are evenly coated.
⏱️ 5 min - 2
Heat a generous amount of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces, ensuring not to overcrowd the pan. Fry the chicken until it turns a golden brown color. Using a mesh strainer, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
⏱️ 8 min - 3
Increase the heat of the oil if necessary. Once the oil is very hot again, return the previously fried chicken pieces to the pan. Fry them for a second time until they are extra crispy and deeply golden. Remove the chicken from the oil and drain well.
⏱️ 7 min - 4
In a separate pan, combine all the honey sauce ingredients: honey, soy sauce, rice vinegar, sesame oil, water, and 1 tablespoon corn starch. Heat the mixture over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
⏱️ 5 min - 5
Add the double-fried crispy chicken pieces directly into the thickened honey sauce in the pan. Toss the chicken thoroughly until every piece is completely coated with the sticky, glossy sauce.
⏱️ 3 min - 6
Transfer the honey chicken to a serving plate. Garnish generously with sesame seeds and freshly chopped spring onions. Serve immediately while hot.
⏱️ 2 min