Honey Glazed Fried Chicken
Honey Glazed Fried Chicken
Ingredients
For the Chicken
- 500 g chicken thighs, boneless, skinless
For the Marinade
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon ginger juice, or grated ginger
- 1 tablespoon garlic, minced
For the Batter
- 100 g flour
- 30 g cornstarch
- 1 teaspoon baking powder
- 1 egg
- 100 ml water
For the Glaze
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, for garnish
For Frying
- oil, for deep frying
Instructions
- 1
Cut the 500g boneless, skinless chicken thighs into bite-sized pieces. Place the chicken pieces in a bowl.
⏱️ 5 min
- 2
Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon soy sauce, 1 tablespoon sake, 1 tablespoon ginger juice (or grated ginger), and 1 tablespoon minced garlic to the chicken. Mix thoroughly to coat all pieces. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 3
In a separate bowl, combine 100g flour, 30g cornstarch, and 1 teaspoon baking powder. Mix the dry ingredients well. Add 1 egg and 100ml water to the dry mixture and whisk until a smooth batter is formed.
⏱️ 5 min
- 4
Dip each marinated chicken piece into the prepared batter, ensuring it is completely coated. Heat oil in a deep pot or pan to 170°C. Carefully place the battered chicken pieces into the hot oil and fry for 4 minutes until they are light golden brown and cooked through. Remove the chicken from the oil and transfer it to a wire rack to drain excess oil.
⏱️ 7 min•🌡️ 170
- 5
Increase the oil temperature to 180°C. Once the oil reaches the higher temperature, return the chicken to the pot and fry for an additional 2 minutes until it becomes crispy and golden brown. Remove the chicken from the oil and set aside.
⏱️ 3 min•🌡️ 180
- 6
In a saucepan, combine 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon water. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens slightly.
⏱️ 5 min
- 7
Add the twice-fried chicken pieces to the simmering glaze in the saucepan. Toss the chicken until each piece is evenly coated with the honey glaze. Remove the pan from the heat and drizzle with 1 tablespoon sesame oil.
⏱️ 3 min
- 8
Transfer the honey-glazed fried chicken to a serving plate and garnish with 1 tablespoon sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Glazed Fried Chicken
For the Chicken
- 500 g chicken thighs, boneless, skinless
For the Marinade
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon ginger juice, or grated ginger
- 1 tablespoon garlic, minced
For the Batter
- 100 g flour
- 30 g cornstarch
- 1 teaspoon baking powder
- 1 egg
- 100 ml water
For the Glaze
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, for garnish
For Frying
- oil, for deep frying
Instructions
- 1
Cut the 500g boneless, skinless chicken thighs into bite-sized pieces. Place the chicken pieces in a bowl.
⏱️ 5 min - 2
Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon soy sauce, 1 tablespoon sake, 1 tablespoon ginger juice (or grated ginger), and 1 tablespoon minced garlic to the chicken. Mix thoroughly to coat all pieces. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 3
In a separate bowl, combine 100g flour, 30g cornstarch, and 1 teaspoon baking powder. Mix the dry ingredients well. Add 1 egg and 100ml water to the dry mixture and whisk until a smooth batter is formed.
⏱️ 5 min - 4
Dip each marinated chicken piece into the prepared batter, ensuring it is completely coated. Heat oil in a deep pot or pan to 170°C. Carefully place the battered chicken pieces into the hot oil and fry for 4 minutes until they are light golden brown and cooked through. Remove the chicken from the oil and transfer it to a wire rack to drain excess oil.
⏱️ 7 min•🌡️ 170 - 5
Increase the oil temperature to 180°C. Once the oil reaches the higher temperature, return the chicken to the pot and fry for an additional 2 minutes until it becomes crispy and golden brown. Remove the chicken from the oil and set aside.
⏱️ 3 min•🌡️ 180 - 6
In a saucepan, combine 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon water. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens slightly.
⏱️ 5 min - 7
Add the twice-fried chicken pieces to the simmering glaze in the saucepan. Toss the chicken until each piece is evenly coated with the honey glaze. Remove the pan from the heat and drizzle with 1 tablespoon sesame oil.
⏱️ 3 min - 8
Transfer the honey-glazed fried chicken to a serving plate and garnish with 1 tablespoon sesame seeds before serving.
⏱️ 2 min