Crispy Wok-Fired Honey Chicken
Dim Sim LimCrispy Wok-Fired 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
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, Lee Kum Kee preferred
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum' brand
For the Wok & Garnish
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- 1 red chilies, thinly sliced, for garnish (optional)
Instructions
- 1
First, let's get that chicken ready for its crispy transformation! In a large bowl, combine your 1-inch chicken pieces with the large egg. Mix it up until every piece is coated. Now, in another bowl, whisk together the cornstarch, all-purpose flour, salt, and black pepper. This is our secret weapon for maximum crunch! Toss the chicken pieces in this dry mixture, ensuring they are fully coated. Let this sit for 15 minutes. This little rest helps the coating adhere perfectly. Boom!
⏱️ 17 min
- 2
While the chicken is chilling, let's whip up that glorious honey garlic sauce. In a medium bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and a touch of that 'Yum Yum' MSG. In a separate small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This is our thickening magic! Set both aside. WOK THE HELL? We're building layers of flavor!
⏱️ 5 min
- 3
Time to get serious with the oil! Heat 4 cups of 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 coating should sizzle vigorously and turn golden in about 30 seconds. Carefully add the chicken pieces in batches, making sure not to overcrowd the wok. We want crispy, not soggy! Fry for 4-5 minutes per batch, or until golden brown and cooked through. Use your metal spider to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat with remaining chicken. This double-fry method is key for INSANE crispiness!
⏱️ 10 min•🌡️ 350
- 4
Now, the wok magic happens! Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over high heat until it's smoking. Add the remaining 1 tablespoon of vegetable oil and swirl it around. Pour in your prepared honey garlic sauce mixture. Let it come to a simmer, then give it a quick stir. Immediately pour in your cornstarch slurry and whisk constantly. The sauce will thicken rapidly – this is what we want! Cook for about 1 minute until it's glossy and bubbly. All fire!
⏱️ 3 min
- 5
Quick, quick, quick! Add all your crispy fried chicken back into the wok with the bubbling sauce. Toss vigorously with your brass ladle or metal spatula, ensuring every single piece of chicken is beautifully coated in that sticky, glossy honey garlic goodness. This needs to be fast to maintain the crispiness! Toss for about 1 minute until everything is perfectly glazed. Holy cow, that looks good!
⏱️ 2 min
- 6
Now we serve! Transfer the Crispy Wok-Fired Honey Chicken to a serving platter. Garnish generously with sliced green onions, toasted sesame seeds, and if you like a little kick, those thinly sliced red chilies. Serve immediately with fluffy white rice. This is a 10 out of 10! Enjoy, you Wok Star!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Wok-Fired 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
- 4 cups vegetable oil, for deep frying
For the Honey Garlic Sauce
- 1/2 cup honey
- 1/4 cup soy sauce, Lee Kum Kee preferred
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum' brand
For the Wok & Garnish
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- 1 red chilies, thinly sliced, for garnish (optional)
Instructions
- 1
First, let's get that chicken ready for its crispy transformation! In a large bowl, combine your 1-inch chicken pieces with the large egg. Mix it up until every piece is coated. Now, in another bowl, whisk together the cornstarch, all-purpose flour, salt, and black pepper. This is our secret weapon for maximum crunch! Toss the chicken pieces in this dry mixture, ensuring they are fully coated. Let this sit for 15 minutes. This little rest helps the coating adhere perfectly. Boom!
⏱️ 17 min - 2
While the chicken is chilling, let's whip up that glorious honey garlic sauce. In a medium bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and a touch of that 'Yum Yum' MSG. In a separate small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This is our thickening magic! Set both aside. WOK THE HELL? We're building layers of flavor!
⏱️ 5 min - 3
Time to get serious with the oil! Heat 4 cups of 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 coating should sizzle vigorously and turn golden in about 30 seconds. Carefully add the chicken pieces in batches, making sure not to overcrowd the wok. We want crispy, not soggy! Fry for 4-5 minutes per batch, or until golden brown and cooked through. Use your metal spider to remove the chicken and place it on a wire rack set over paper towels to drain. Repeat with remaining chicken. This double-fry method is key for INSANE crispiness!
⏱️ 10 min•🌡️ 350 - 4
Now, the wok magic happens! Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over high heat until it's smoking. Add the remaining 1 tablespoon of vegetable oil and swirl it around. Pour in your prepared honey garlic sauce mixture. Let it come to a simmer, then give it a quick stir. Immediately pour in your cornstarch slurry and whisk constantly. The sauce will thicken rapidly – this is what we want! Cook for about 1 minute until it's glossy and bubbly. All fire!
⏱️ 3 min - 5
Quick, quick, quick! Add all your crispy fried chicken back into the wok with the bubbling sauce. Toss vigorously with your brass ladle or metal spatula, ensuring every single piece of chicken is beautifully coated in that sticky, glossy honey garlic goodness. This needs to be fast to maintain the crispiness! Toss for about 1 minute until everything is perfectly glazed. Holy cow, that looks good!
⏱️ 2 min - 6
Now we serve! Transfer the Crispy Wok-Fired Honey Chicken to a serving platter. Garnish generously with sliced green onions, toasted sesame seeds, and if you like a little kick, those thinly sliced red chilies. Serve immediately with fluffy white rice. This is a 10 out of 10! Enjoy, you Wok Star!
⏱️ 3 min