Classic Australian Honey Chicken
Classic Australian Honey Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
For the Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg, large
- 1/2 cup water, cold
For the Honey Sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the honey sauce. In a small saucepan, whisk together the honey, soy sauce, and rice vinegar. In a separate small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the saucepan.
⏱️ 5 min
- 3
Heat the honey sauce mixture over medium heat, stirring constantly, until it thickens and comes to a gentle simmer. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the batter. In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl, whisk the egg with the cold water. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.
⏱️ 5 min
- 5
Remove the marinated chicken from the refrigerator. Add the chicken pieces to the batter and toss until each piece is evenly coated.
⏱️ 2 min
- 6
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the battered chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Once all the chicken is fried, transfer the crispy chicken to a large bowl. Pour the prepared honey sauce over the chicken and toss gently until all pieces are well coated.
⏱️ 3 min
- 8
Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite stir-fried vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Australian Honey Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
For the Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg, large
- 1/2 cup water, cold
For the Honey Sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 4 cups vegetable oil, for deep frying, or as needed
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, sesame oil, minced garlic, and grated ginger. Mix well to coat the chicken. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the honey sauce. In a small saucepan, whisk together the honey, soy sauce, and rice vinegar. In a separate small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the saucepan.
⏱️ 5 min - 3
Heat the honey sauce mixture over medium heat, stirring constantly, until it thickens and comes to a gentle simmer. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the batter. In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl, whisk the egg with the cold water. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.
⏱️ 5 min - 5
Remove the marinated chicken from the refrigerator. Add the chicken pieces to the batter and toss until each piece is evenly coated.
⏱️ 2 min - 6
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the battered chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Once all the chicken is fried, transfer the crispy chicken to a large bowl. Pour the prepared honey sauce over the chicken and toss gently until all pieces are well coated.
⏱️ 3 min - 8
Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and your favorite stir-fried vegetables.
⏱️ 1 min