Honey Chicken
Honey Chicken
Ingredients
For the Batter
- 1 cup self-raising flour
- 1/2 cup cornflour
- 1/2 cup soda water, or as needed to form a smooth batter
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces, pre-marinated (e.g., with soy sauce, ginger, garlic)
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
For the Sauce
- 1/4 cup honey
- 1 teaspoon custard powder
- 2 tablespoons water, or as needed to thin the sauce
- 1/8 teaspoon salt
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
In a large bowl, combine the self-raising flour and cornflour. Gradually add the soda water, whisking continuously, until a smooth, lump-free batter is formed. The consistency should be thick enough to coat the chicken but still pourable.
⏱️ 5 min
- 2
Add the pre-marinated chicken breast pieces to the batter. Using your hands or a spatula, mix the chicken thoroughly with the batter, ensuring each piece is well coated.
⏱️ 3 min
- 3
Heat the vegetable oil in a wok or a deep, heavy-bottomed pot over medium-high heat to 350°F (175°C). Ensure there is enough oil for the chicken to be fully submerged.
⏱️ 5 min•🌡️ 350
- 4
Carefully add the battered chicken pieces into the hot oil one at a time, being careful not to overcrowd the wok. Fry in batches if necessary to maintain oil temperature. Fry until the chicken is golden brown and cooked through, about 4-6 minutes per batch.
⏱️ 10 min•🌡️ 350
- 5
While the chicken is frying, prepare the sauce. In a separate clean wok or small saucepan, add the honey. Stir in the custard powder, water, and salt. Cook over medium heat, stirring constantly, until the sauce thickens slightly and is well combined, about 2-3 minutes.
⏱️ 3 min
- 6
Once a batch of fried chicken is ready, use a large metal strainer or slotted spoon to remove it from the hot oil, allowing any excess oil to drain. Immediately transfer the strained fried chicken into the wok containing the sauce.
⏱️ 1 min
- 7
Vigorously toss and stir the chicken in the sauce over high heat for about 1-2 minutes until all the chicken pieces are thoroughly coated and the sauce has caramelized slightly. Repeat for any remaining batches of chicken.
⏱️ 2 min
- 8
Serve the Honey chicken immediately on a serving plate and sprinkle generously with sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Batter
- 1 cup self-raising flour
- 1/2 cup cornflour
- 1/2 cup soda water, or as needed to form a smooth batter
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces, pre-marinated (e.g., with soy sauce, ginger, garlic)
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
For the Sauce
- 1/4 cup honey
- 1 teaspoon custard powder
- 2 tablespoons water, or as needed to thin the sauce
- 1/8 teaspoon salt
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
In a large bowl, combine the self-raising flour and cornflour. Gradually add the soda water, whisking continuously, until a smooth, lump-free batter is formed. The consistency should be thick enough to coat the chicken but still pourable.
⏱️ 5 min - 2
Add the pre-marinated chicken breast pieces to the batter. Using your hands or a spatula, mix the chicken thoroughly with the batter, ensuring each piece is well coated.
⏱️ 3 min - 3
Heat the vegetable oil in a wok or a deep, heavy-bottomed pot over medium-high heat to 350°F (175°C). Ensure there is enough oil for the chicken to be fully submerged.
⏱️ 5 min•🌡️ 350 - 4
Carefully add the battered chicken pieces into the hot oil one at a time, being careful not to overcrowd the wok. Fry in batches if necessary to maintain oil temperature. Fry until the chicken is golden brown and cooked through, about 4-6 minutes per batch.
⏱️ 10 min•🌡️ 350 - 5
While the chicken is frying, prepare the sauce. In a separate clean wok or small saucepan, add the honey. Stir in the custard powder, water, and salt. Cook over medium heat, stirring constantly, until the sauce thickens slightly and is well combined, about 2-3 minutes.
⏱️ 3 min - 6
Once a batch of fried chicken is ready, use a large metal strainer or slotted spoon to remove it from the hot oil, allowing any excess oil to drain. Immediately transfer the strained fried chicken into the wok containing the sauce.
⏱️ 1 min - 7
Vigorously toss and stir the chicken in the sauce over high heat for about 1-2 minutes until all the chicken pieces are thoroughly coated and the sauce has caramelized slightly. Repeat for any remaining batches of chicken.
⏱️ 2 min - 8
Serve the Honey chicken immediately on a serving plate and sprinkle generously with sesame seeds.
⏱️ 1 min