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
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon Chef's Choice MSG, the 'Yum Yum'
For the Wok & Garnish
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- as needed crispy chili oil, for a kick
Instructions
- 1
Alright, let's get this party started! First, grab that beautiful chicken. In a large bowl, combine the chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1/2 teaspoon white pepper, and 1/2 teaspoon salt. Mix it up well, get those flavors married! Now, crack in that large egg and beat it in. This is our flavor base, baby! Let it marinate for at least 15 minutes. This is crucial for that tender, juicy interior.
⏱️ 15 min
- 2
While the chicken is getting happy, let's prep our crispy coating. In a separate shallow dish, whisk together the 1/2 cup cornstarch and 1/4 cup all-purpose flour. This dynamic duo is what gives us that legendary crunch!
⏱️ 2 min
- 3
Now for the sauce, the heart and soul of this dish! In a small bowl, whisk together the 1/2 cup honey, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (for that rich color, boom!), 2 tablespoons rice vinegar, the minced garlic, grated ginger, 1 teaspoon sesame oil, and the 'Yum Yum' MSG. In another tiny bowl, mix the 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. This is our thickening secret, don't forget it!
⏱️ 5 min
- 4
Time to get that wok screaming hot! Pour 4 cups of vegetable oil into your wok or a deep, heavy-bottomed pot. Heat it over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of chicken should sizzle immediately when dropped in. Safety first, but speed is key!
⏱️ 5 min•🌡️ 350
- 5
Once the oil is hot, it's crispy chicken time! Take your marinated chicken, dredge each piece thoroughly in the cornstarch-flour mixture, ensuring it's completely coated. Shake off any excess. Fry the chicken in batches, don't overcrowd the wok, or your oil temperature will drop and you'll get soggy chicken, and nobody wants that! Fry for 3-4 minutes per batch until golden brown and crispy. Use a spider or slotted spoon to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat until all chicken is fried. This is where the magic happens, people!
⏱️ 10 min•🌡️ 350
- 6
Drain almost all the oil from the wok, leaving just about 1 tablespoon. Keep that wok on high heat! Add the remaining 1 tablespoon of vegetable oil. Once it's shimmering, pour in your prepared honey garlic sauce. Bring it to a gentle simmer, stirring constantly. Now, give that cornstarch slurry a quick stir and pour it into the simmering sauce. Stir vigorously until the sauce thickens and becomes glossy. This is the moment, the sauce is coming alive!
⏱️ 3 min
- 7
Quick, quick, quick! Add all that beautiful, crispy fried chicken back into the wok with the sauce. Toss it like a pro, ensuring every single piece of chicken is coated in that sticky, sweet, and savory honey garlic goodness. Get it all coated, every nook and cranny! Wok the hell out of it!
⏱️ 2 min
- 8
Now we serve! Transfer your Crispy Wok-Kissed Honey Chicken to a serving platter. Garnish generously with sliced green onions and toasted sesame seeds. For those who like a little extra kick, a drizzle of crispy chili oil is a must. Serve immediately with fluffy white rice. This is 10 out of 10, all fire! Enjoy, you culinary legend!
⏱️ 3 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
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, large, beaten
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon Chef's Choice MSG, the 'Yum Yum'
For the Wok & Garnish
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- as needed crispy chili oil, for a kick
Instructions
- 1
Alright, let's get this party started! First, grab that beautiful chicken. In a large bowl, combine the chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1/2 teaspoon white pepper, and 1/2 teaspoon salt. Mix it up well, get those flavors married! Now, crack in that large egg and beat it in. This is our flavor base, baby! Let it marinate for at least 15 minutes. This is crucial for that tender, juicy interior.
⏱️ 15 min - 2
While the chicken is getting happy, let's prep our crispy coating. In a separate shallow dish, whisk together the 1/2 cup cornstarch and 1/4 cup all-purpose flour. This dynamic duo is what gives us that legendary crunch!
⏱️ 2 min - 3
Now for the sauce, the heart and soul of this dish! In a small bowl, whisk together the 1/2 cup honey, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce (for that rich color, boom!), 2 tablespoons rice vinegar, the minced garlic, grated ginger, 1 teaspoon sesame oil, and the 'Yum Yum' MSG. In another tiny bowl, mix the 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. This is our thickening secret, don't forget it!
⏱️ 5 min - 4
Time to get that wok screaming hot! Pour 4 cups of vegetable oil into your wok or a deep, heavy-bottomed pot. Heat it over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of chicken should sizzle immediately when dropped in. Safety first, but speed is key!
⏱️ 5 min•🌡️ 350 - 5
Once the oil is hot, it's crispy chicken time! Take your marinated chicken, dredge each piece thoroughly in the cornstarch-flour mixture, ensuring it's completely coated. Shake off any excess. Fry the chicken in batches, don't overcrowd the wok, or your oil temperature will drop and you'll get soggy chicken, and nobody wants that! Fry for 3-4 minutes per batch until golden brown and crispy. Use a spider or slotted spoon to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat until all chicken is fried. This is where the magic happens, people!
⏱️ 10 min•🌡️ 350 - 6
Drain almost all the oil from the wok, leaving just about 1 tablespoon. Keep that wok on high heat! Add the remaining 1 tablespoon of vegetable oil. Once it's shimmering, pour in your prepared honey garlic sauce. Bring it to a gentle simmer, stirring constantly. Now, give that cornstarch slurry a quick stir and pour it into the simmering sauce. Stir vigorously until the sauce thickens and becomes glossy. This is the moment, the sauce is coming alive!
⏱️ 3 min - 7
Quick, quick, quick! Add all that beautiful, crispy fried chicken back into the wok with the sauce. Toss it like a pro, ensuring every single piece of chicken is coated in that sticky, sweet, and savory honey garlic goodness. Get it all coated, every nook and cranny! Wok the hell out of it!
⏱️ 2 min - 8
Now we serve! Transfer your Crispy Wok-Kissed Honey Chicken to a serving platter. Garnish generously with sliced green onions and toasted sesame seeds. For those who like a little extra kick, a drizzle of crispy chili oil is a must. Serve immediately with fluffy white rice. This is 10 out of 10, all fire! Enjoy, you culinary legend!
⏱️ 3 min