Honey Chicken Chow Mein
Honey Chicken Chow Mein
Ingredients
For the Honey Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon chicken powder
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG
- 1 teaspoon custard powder
- 1 tablespoon Chinese cooking wine
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 cup water, plus more as needed for batter
- 4 cups vegetable oil, for deep frying
For the Honey Sauce
- 1/2 cup honey
- 1 teaspoon custard powder
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons potato starch, mixed with 2 tablespoons cold water for slurry
For the Chow Mein Noodles
- 1 pound fresh chow mein noodles, pre-cooked
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon ground bean paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce, for color
- 1/2 yellow onion, sliced
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the cut chicken thigh pieces with chicken powder, sesame oil, MSG, 1 teaspoon custard powder, and Chinese cooking wine. Mix thoroughly by hand until the chicken is well coated. Marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate bowl, whisk together self-rising flour and cornstarch. Gradually add 1/2 cup water, mixing by hand until a smooth, thick batter forms. Add more water if needed to reach a pancake-like consistency.
⏱️ 5 min
- 3
Add the marinated chicken pieces to the batter, ensuring each piece is fully coated.
⏱️ 2 min
- 4
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
Carefully place the batter-coated chicken pieces into the hot oil, one at a time, being careful not to overcrowd the wok. Fry in batches if necessary. Fry until golden brown and cooked through, about 4-6 minutes per batch.
⏱️ 10 min•🌡️ 350
- 6
Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Set aside.
⏱️ 2 min
- 7
In a small bowl, combine honey, 1 teaspoon custard powder, 1/4 cup water, salt, and granulated sugar. Mix well until sugar is dissolved. This is your honey sauce.
⏱️ 3 min
- 8
In a clean wok, heat 2 tablespoons of vegetable oil over high heat. Add minced garlic and stir-fry for 15 seconds until fragrant.
⏱️ 1 min
- 9
Add the pre-cooked chow mein noodles to the wok. Add ground bean paste, soy sauce, oyster sauce, and dark soy sauce. Stir-fry and toss the noodles vigorously, allowing for some 'wok hei' (charring) if possible.
⏱️ 5 min
- 10
Add sliced onions and 1/4 cup water to the noodles. Continue to stir-fry and toss until the noodles are heated through, well mixed, and the onions are slightly softened.
⏱️ 3 min
- 11
Remove the noodles from the wok and set aside on a serving platter.
⏱️ 1 min
- 12
Clean the wok if necessary. Add a splash of vegetable oil around the edges of the wok over medium heat. Pour in the prepared honey sauce.
⏱️ 2 min
- 13
Once the sauce begins to simmer, stir in the potato starch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 14
Add the fried chicken pieces into the thickened honey sauce. Toss the chicken to ensure each piece is evenly coated.
⏱️ 2 min
- 15
Serve the honey chicken over the chow mein noodles immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken Chow Mein
For the Honey Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon chicken powder
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG
- 1 teaspoon custard powder
- 1 tablespoon Chinese cooking wine
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/2 cup water, plus more as needed for batter
- 4 cups vegetable oil, for deep frying
For the Honey Sauce
- 1/2 cup honey
- 1 teaspoon custard powder
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons potato starch, mixed with 2 tablespoons cold water for slurry
For the Chow Mein Noodles
- 1 pound fresh chow mein noodles, pre-cooked
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon ground bean paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce, for color
- 1/2 yellow onion, sliced
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine the cut chicken thigh pieces with chicken powder, sesame oil, MSG, 1 teaspoon custard powder, and Chinese cooking wine. Mix thoroughly by hand until the chicken is well coated. Marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate bowl, whisk together self-rising flour and cornstarch. Gradually add 1/2 cup water, mixing by hand until a smooth, thick batter forms. Add more water if needed to reach a pancake-like consistency.
⏱️ 5 min - 3
Add the marinated chicken pieces to the batter, ensuring each piece is fully coated.
⏱️ 2 min - 4
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
Carefully place the batter-coated chicken pieces into the hot oil, one at a time, being careful not to overcrowd the wok. Fry in batches if necessary. Fry until golden brown and cooked through, about 4-6 minutes per batch.
⏱️ 10 min•🌡️ 350 - 6
Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Set aside.
⏱️ 2 min - 7
In a small bowl, combine honey, 1 teaspoon custard powder, 1/4 cup water, salt, and granulated sugar. Mix well until sugar is dissolved. This is your honey sauce.
⏱️ 3 min - 8
In a clean wok, heat 2 tablespoons of vegetable oil over high heat. Add minced garlic and stir-fry for 15 seconds until fragrant.
⏱️ 1 min - 9
Add the pre-cooked chow mein noodles to the wok. Add ground bean paste, soy sauce, oyster sauce, and dark soy sauce. Stir-fry and toss the noodles vigorously, allowing for some 'wok hei' (charring) if possible.
⏱️ 5 min - 10
Add sliced onions and 1/4 cup water to the noodles. Continue to stir-fry and toss until the noodles are heated through, well mixed, and the onions are slightly softened.
⏱️ 3 min - 11
Remove the noodles from the wok and set aside on a serving platter.
⏱️ 1 min - 12
Clean the wok if necessary. Add a splash of vegetable oil around the edges of the wok over medium heat. Pour in the prepared honey sauce.
⏱️ 2 min - 13
Once the sauce begins to simmer, stir in the potato starch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 14
Add the fried chicken pieces into the thickened honey sauce. Toss the chicken to ensure each piece is evenly coated.
⏱️ 2 min - 15
Serve the honey chicken over the chow mein noodles immediately.
⏱️ 1 min