Crispy Honey Chicken with Garlic Chives
Dim Sim LimCrispy Honey Chicken with Garlic Chives
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, Lee Kum Kee preferred
- 2 tablespoons rice vinegar
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish
- 1/4 cup garlic chives, finely chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Alright, let's get this party started! First, grab your chicken thighs. Cut 'em into beautiful 1-inch pieces. We want bite-sized perfection for maximum crispiness! In a medium bowl, toss the chicken with the beaten egg, garlic powder, white pepper, and salt. Make sure every piece is coated. This is our flavor foundation, baby!
⏱️ 5 min
- 2
Now, for the crispy magic! In a separate bowl, combine the cornstarch and all-purpose flour. This is our dry dredge. Add the chicken pieces to the flour mixture, tossing until each piece is thoroughly coated. Shake off any excess. We're building that armor for the fry!
⏱️ 5 min
- 3
Let those chicken pieces rest for 15 minutes. This little passive time allows the coating to adhere properly, ensuring maximum crunch when we hit the oil. Trust the process, my friends!
- 4
While the chicken is chilling, let's whip up that glorious honey garlic sauce! In a small bowl, whisk together the honey, soy sauce (Lee Kum Kee, you know the drill!), rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside.
⏱️ 5 min
- 5
Time to get that wok screaming hot! Pour the vegetable oil into your wok or a large, heavy-bottomed pot. Heat it over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken coating should sizzle vigorously and float to the top immediately. We're going for a golden, crispy fry!
⏱️ 5 min•🌡️ 350
- 6
Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the wok. Overcrowding drops the oil temperature, and we want CRISPY, not soggy! Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a metal spider or slotted spoon to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat with remaining chicken. Boom! Look at that golden perfection!
⏱️ 10 min•🌡️ 350
- 7
Once all the chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Pour in your honey garlic sauce mixture. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy, about 1-2 minutes. This is where the magic happens, people!
⏱️ 3 min
- 8
Add the crispy fried chicken back into the wok with the thickened sauce. Toss vigorously, using your brass ladle or metal spatula, to coat every single piece of chicken evenly. Make sure that sauce clings to every nook and cranny! All fire!
⏱️ 2 min
- 9
Now we serve! Transfer the glorious Crispy Honey Chicken to a serving platter. Garnish generously with the finely chopped garlic chives and a sprinkle of toasted sesame seeds. Serve immediately with fluffy white rice. This is 10 out of 10, my friends! Enjoy the fruits of your wok mastery!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Honey Chicken with Garlic Chives
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, Lee Kum Kee preferred
- 2 tablespoons rice vinegar
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish
- 1/4 cup garlic chives, finely chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Alright, let's get this party started! First, grab your chicken thighs. Cut 'em into beautiful 1-inch pieces. We want bite-sized perfection for maximum crispiness! In a medium bowl, toss the chicken with the beaten egg, garlic powder, white pepper, and salt. Make sure every piece is coated. This is our flavor foundation, baby!
⏱️ 5 min - 2
Now, for the crispy magic! In a separate bowl, combine the cornstarch and all-purpose flour. This is our dry dredge. Add the chicken pieces to the flour mixture, tossing until each piece is thoroughly coated. Shake off any excess. We're building that armor for the fry!
⏱️ 5 min - 3
Let those chicken pieces rest for 15 minutes. This little passive time allows the coating to adhere properly, ensuring maximum crunch when we hit the oil. Trust the process, my friends!
- 4
While the chicken is chilling, let's whip up that glorious honey garlic sauce! In a small bowl, whisk together the honey, soy sauce (Lee Kum Kee, you know the drill!), rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside.
⏱️ 5 min - 5
Time to get that wok screaming hot! Pour the vegetable oil into your wok or a large, heavy-bottomed pot. Heat it over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken coating should sizzle vigorously and float to the top immediately. We're going for a golden, crispy fry!
⏱️ 5 min•🌡️ 350 - 6
Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the wok. Overcrowding drops the oil temperature, and we want CRISPY, not soggy! Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a metal spider or slotted spoon to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat with remaining chicken. Boom! Look at that golden perfection!
⏱️ 10 min•🌡️ 350 - 7
Once all the chicken is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Pour in your honey garlic sauce mixture. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy, about 1-2 minutes. This is where the magic happens, people!
⏱️ 3 min - 8
Add the crispy fried chicken back into the wok with the thickened sauce. Toss vigorously, using your brass ladle or metal spatula, to coat every single piece of chicken evenly. Make sure that sauce clings to every nook and cranny! All fire!
⏱️ 2 min - 9
Now we serve! Transfer the glorious Crispy Honey Chicken to a serving platter. Garnish generously with the finely chopped garlic chives and a sprinkle of toasted sesame seeds. Serve immediately with fluffy white rice. This is 10 out of 10, my friends! Enjoy the fruits of your wok mastery!