Honey Chicken
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 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
For the Breading
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 3 cups vegetable oil, for deep frying
- 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 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Mix well to coat the chicken. Cover 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, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon grated ginger. In a separate small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons water to create a slurry. Set aside.
⏱️ 5 min
- 3
After the chicken has marinated, prepare the breading. In a shallow dish, combine 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another shallow dish, beat the large egg.
⏱️ 5 min
- 4
Working in batches, dip each piece of marinated chicken into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated. Place the breaded chicken on a clean plate or baking sheet.
⏱️ 10 min
- 5
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 12 min•🌡️ 350
- 6
Remove the cooked chicken with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 3 min
- 7
Bring the honey sauce mixture in the saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 3 min
- 8
Add the fried chicken to the thickened honey sauce and toss gently to coat all the pieces evenly. Cook for an additional 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 2 min
- 9
Serve immediately, garnished with toasted sesame seeds and sliced green onions. This dish pairs well with steamed rice and stir-fried vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Honey Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
For the Breading
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
For Frying and Garnish
- 3 cups vegetable oil, for deep frying
- 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 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Mix well to coat the chicken. Cover 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, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, and 1/2 teaspoon grated ginger. In a separate small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons water to create a slurry. Set aside.
⏱️ 5 min - 3
After the chicken has marinated, prepare the breading. In a shallow dish, combine 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another shallow dish, beat the large egg.
⏱️ 5 min - 4
Working in batches, dip each piece of marinated chicken into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated. Place the breaded chicken on a clean plate or baking sheet.
⏱️ 10 min - 5
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 12 min•🌡️ 350 - 6
Remove the cooked chicken with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 3 min - 7
Bring the honey sauce mixture in the saucepan to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 3 min - 8
Add the fried chicken to the thickened honey sauce and toss gently to coat all the pieces evenly. Cook for an additional 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 2 min - 9
Serve immediately, garnished with toasted sesame seeds and sliced green onions. This dish pairs well with steamed rice and stir-fried vegetables.