Australian Honey Chicken
Australian Honey Chicken
Ingredients
For the Chicken Marinade
- 500 g chicken thigh fillets, cut into 2.5 cm pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Crispy Batter
- 1/2 cup cornflour
- 1/4 cup plain flour
- 1 teaspoon baking powder
- 1 egg, large
- 1/4 cup water, cold
- 3 cups vegetable oil, for deep frying
For the Honey Sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornflour
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 stalks spring onion, sliced
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well and let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
⏱️ 2 min
- 2
While the chicken marinates, prepare the honey sauce. In a small bowl, whisk together the honey, 2 tablespoons soy sauce, rice vinegar, 1 teaspoon cornflour, and 2 tablespoons water until smooth. Set aside.
⏱️ 3 min
- 3
Prepare the batter. In a separate large bowl, whisk together 1/2 cup cornflour, 1/4 cup plain flour, and baking powder. In another small bowl, whisk the egg and cold water. Add the wet ingredients to the dry ingredients and whisk until just combined. A few lumps are fine; do not overmix.
⏱️ 5 min
- 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 170°C. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 170
- 5
Dip each marinated chicken piece into the batter, ensuring it's fully coated, allowing any excess to drip off. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the wok. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 170
- 6
Once all chicken is fried, increase the oil temperature to 185°C. Re-fry the chicken in batches for 1-2 minutes until extra crispy and deep golden brown. This double-frying technique ensures maximum crispiness. Drain again on the wire rack.
⏱️ 5 min•🌡️ 185
- 7
Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat. Give the honey sauce mixture a quick whisk again, then pour it into the hot wok. Bring to a gentle simmer, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
⏱️ 2 min
- 8
Remove the wok from the heat. Immediately add the crispy fried chicken to the sauce and toss quickly to coat all the pieces evenly. Work fast to ensure the chicken remains crispy.
⏱️ 1 min
- 9
Transfer the honey chicken to a serving platter. Garnish with toasted sesame seeds and sliced spring onion. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Australian Honey Chicken
For the Chicken Marinade
- 500 g chicken thigh fillets, cut into 2.5 cm pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Crispy Batter
- 1/2 cup cornflour
- 1/4 cup plain flour
- 1 teaspoon baking powder
- 1 egg, large
- 1/4 cup water, cold
- 3 cups vegetable oil, for deep frying
For the Honey Sauce
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornflour
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 stalks spring onion, sliced
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well and let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
⏱️ 2 min - 2
While the chicken marinates, prepare the honey sauce. In a small bowl, whisk together the honey, 2 tablespoons soy sauce, rice vinegar, 1 teaspoon cornflour, and 2 tablespoons water until smooth. Set aside.
⏱️ 3 min - 3
Prepare the batter. In a separate large bowl, whisk together 1/2 cup cornflour, 1/4 cup plain flour, and baking powder. In another small bowl, whisk the egg and cold water. Add the wet ingredients to the dry ingredients and whisk until just combined. A few lumps are fine; do not overmix.
⏱️ 5 min - 4
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 170°C. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
⏱️ 5 min•🌡️ 170 - 5
Dip each marinated chicken piece into the batter, ensuring it's fully coated, allowing any excess to drip off. Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding the wok. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 170 - 6
Once all chicken is fried, increase the oil temperature to 185°C. Re-fry the chicken in batches for 1-2 minutes until extra crispy and deep golden brown. This double-frying technique ensures maximum crispiness. Drain again on the wire rack.
⏱️ 5 min•🌡️ 185 - 7
Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat. Give the honey sauce mixture a quick whisk again, then pour it into the hot wok. Bring to a gentle simmer, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
⏱️ 2 min - 8
Remove the wok from the heat. Immediately add the crispy fried chicken to the sauce and toss quickly to coat all the pieces evenly. Work fast to ensure the chicken remains crispy.
⏱️ 1 min - 9
Transfer the honey chicken to a serving platter. Garnish with toasted sesame seeds and sliced spring onion. Serve immediately with steamed rice.
⏱️ 2 min