Crispy Wok-Kissed Honey Chicken
Dim Sim LimCrispy Wok-Kissed Honey Chicken
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, large
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, light
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon chicken powder, Chef's Choice brand, for that extra 'yum yum'
For the Wok-Kissed Vegetables & Garnish
- 2 cups broccoli florets
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
First, let's get that chicken ready for its crispy transformation! In a large bowl, combine the chicken pieces with the egg, salt, and black pepper. Mix it up real good until every piece is coated. Now, in another bowl, whisk together the cornstarch and all-purpose flour. This is our crispy armor, baby!
⏱️ 5 min
- 2
Dredge each piece of chicken in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess. Lay the coated chicken on a wire rack or plate, making sure they're not touching. Let them rest for 15 minutes. This little passive time is crucial for that ultimate crispiness. Boom!
⏱️ 15 min
- 3
While the chicken is chilling, let's whip up that glorious honey garlic sauce. In a small bowl, combine the honey, light soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, red chili flakes, and that secret weapon, chicken powder. Whisk it until it's all happy and combined. In a separate tiny bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This is our thickening magic!
⏱️ 5 min
- 4
Now, for the main event: the deep fry! Heat the vegetable oil in your wok over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle immediately when dropped in. Carefully add the chicken in batches, making sure not to overcrowd the wok. We want crispy, not soggy!
⏱️ 8 min•🌡️ 350
- 5
Fry the chicken for 3-4 minutes per batch, or until it's golden brown and cooked through. Use a metal spider or slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with the remaining chicken. This double-fry technique is the secret to next-level crispiness, but for this recipe, one good fry is all we need! Woo!
⏱️ 8 min
- 6
Drain most of the oil from the wok, leaving about 1 tablespoon. Crank that heat to high! We're talking screaming hot wok. Add the broccoli florets, red bell pepper, and yellow onion. Stir-fry vigorously for 2-3 minutes until the vegetables are tender-crisp and have that beautiful wok char. Don't overcook them; we want that crunch!
⏱️ 3 min
- 7
Pour the honey garlic sauce into the wok with the vegetables. Bring it to a simmer. Give that cornstarch slurry a quick re-whisk, then pour it into the simmering sauce, stirring constantly. Watch the magic happen as it thickens right before your eyes. Boom, glossy sauce!
⏱️ 2 min
- 8
Add the crispy fried chicken back into the wok. Toss everything together quickly, ensuring every piece of chicken and every vegetable is coated in that sticky, sweet, and savory honey garlic goodness. This is where the wok-kissed magic happens, baby!
⏱️ 2 min
- 9
Serve this insane Crispy Wok-Kissed Honey Chicken immediately over fluffy white rice. Garnish generously with sliced green onions and toasted sesame seeds. Now we serve! 10 out of 10, all fire!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Wok-Kissed Honey Chicken
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, large
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, light
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon chicken powder, Chef's Choice brand, for that extra 'yum yum'
For the Wok-Kissed Vegetables & Garnish
- 2 cups broccoli florets
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
First, let's get that chicken ready for its crispy transformation! In a large bowl, combine the chicken pieces with the egg, salt, and black pepper. Mix it up real good until every piece is coated. Now, in another bowl, whisk together the cornstarch and all-purpose flour. This is our crispy armor, baby!
⏱️ 5 min - 2
Dredge each piece of chicken in the cornstarch-flour mixture, ensuring it's fully coated. Shake off any excess. Lay the coated chicken on a wire rack or plate, making sure they're not touching. Let them rest for 15 minutes. This little passive time is crucial for that ultimate crispiness. Boom!
⏱️ 15 min - 3
While the chicken is chilling, let's whip up that glorious honey garlic sauce. In a small bowl, combine the honey, light soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, red chili flakes, and that secret weapon, chicken powder. Whisk it until it's all happy and combined. In a separate tiny bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This is our thickening magic!
⏱️ 5 min - 4
Now, for the main event: the deep fry! Heat the vegetable oil in your wok over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle immediately when dropped in. Carefully add the chicken in batches, making sure not to overcrowd the wok. We want crispy, not soggy!
⏱️ 8 min•🌡️ 350 - 5
Fry the chicken for 3-4 minutes per batch, or until it's golden brown and cooked through. Use a metal spider or slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with the remaining chicken. This double-fry technique is the secret to next-level crispiness, but for this recipe, one good fry is all we need! Woo!
⏱️ 8 min - 6
Drain most of the oil from the wok, leaving about 1 tablespoon. Crank that heat to high! We're talking screaming hot wok. Add the broccoli florets, red bell pepper, and yellow onion. Stir-fry vigorously for 2-3 minutes until the vegetables are tender-crisp and have that beautiful wok char. Don't overcook them; we want that crunch!
⏱️ 3 min - 7
Pour the honey garlic sauce into the wok with the vegetables. Bring it to a simmer. Give that cornstarch slurry a quick re-whisk, then pour it into the simmering sauce, stirring constantly. Watch the magic happen as it thickens right before your eyes. Boom, glossy sauce!
⏱️ 2 min - 8
Add the crispy fried chicken back into the wok. Toss everything together quickly, ensuring every piece of chicken and every vegetable is coated in that sticky, sweet, and savory honey garlic goodness. This is where the wok-kissed magic happens, baby!
⏱️ 2 min - 9
Serve this insane Crispy Wok-Kissed Honey Chicken immediately over fluffy white rice. Garnish generously with sliced green onions and toasted sesame seeds. Now we serve! 10 out of 10, all fire!
⏱️ 1 min