Chinese Crispy Honey Chicken
This Chinese Honey Chicken features a perfectly crispy exterior and a tender, juicy center. Coated in a luscious honey glaze, each bite bursts with irresistible flavor and mouthwatering texture. It's sweet, savory, and utterly addictive!
Ingredients
- 400 g Chicken Leg Meat, cut in bite-sizes
- 1 tbsp Chinese Cooking Wine (Shaoxing Wine)
- 1.5 tbsp Light Soy Sauce
- 1 Egg White
- 1 cup All-purpose Flour
- 1/3 cup Cornstarch
- Oil for frying
- some chopped Green Onions
- some toasted Sesame Seeds
Honey Sauce
- 1 Chicken Bouillon
- 1/2 cup Water
- 2 tbsp Chinese Cooking Wine (Shaoxing Wine)
- 2 tbsp Rice Vinegar
- 1 tbsp Light Soy Sauce
- 3 tbsp Honey
- 1/4 cup Brown Sugar
- 1 tbsp Vegetable Oil
- 3 Garlic Cloves, finely chopped
Starch Water
- 2 tsp Cornstarch
- 2 tbsp Water
Instructions
- In a large mixing bowl, mix together Chicken, Chinese Cooking Wine, Light Soy Sauce, and Egg White. Set aside to marinate for 10 - 15 minutes.
- In another bowl, combine Chicken Bouillon, Water, Chinese Cooking Wine, Rice Vinegar, Light Soy Sauce, Honey, and Brown Sugar. Set aside.
- In another large bowl, add in All-purpose Flour and Cornstarch, mix well. Then add in the Chicken pieces and the marinade. Use your hand to mix well the flour and the chicken to create an uneven coating. Shake off extra flour.
- In a wok, add in enough Oil for the Chicken pieces to float, on medium-high heat. Add the Chicken pieces one at a time into the hot oil. Fry the chicken in batches. Cook for 3-4 minutes until golden and cooked through. Drain on paper towel or a wire wrack.
- In a clean wok, add in the Vegetable Oil, on medium heat. Add the Garlic, and cook for about 15 seconds until fragrant. Then add the Honey Sauce mixture. Cook for 2-3 minutes until the Sugar has dissolved and the sauce starts to boil.
- Add in the Starch Water. Cook for 1-2 minutes until the sauce has thickened up slightly. Add in the fried Chicken pieces and toss well with the sauce. Make sure to coat the sauce evenly.
- Transfer to a serving plate or bowl. Drizzle with some extra Honey Sauce on top. Sprinkle with some chopped Green Onions and toasted Sesame Seeds. Ready to enjoy!
Video
Notes
- Use chicken thigh or leg meat for the best result β I always prefer using chicken leg meat for fried chicken recipes because it stays extra juicy and flavorful. However, chicken breast works well too if you prefer a leaner option.
- Double-fry for maximum crispiness β fry the chicken once to cook it through, then fry it a second time at a slightly higher temperature to achieve that extra crispy, restaurant-style texture.
- Donβt overcrowd the pan β always fry the chicken in batches to maintain the oil temperature. This ensures each piece cooks evenly and turns out perfectly crispy instead of soggy.
- Watch the color closely while frying β keep an eye on the chicken as it cooks and look for a golden brown color. This helps you achieve the perfect crisp without overcooking or burning.
- Coat the chicken just before serving β toss the crispy chicken in the honey sauce right before serving so the coating stays light and crunchy instead of becoming soggy.
- Adjust the sauce consistency to your preference β if the sauce feels too thick, add a splash of water to loosen it. If itβs too thin, let it simmer a bit longer until it becomes glossy and sticky enough to coat the chicken beautifully.
- Use high heat for frying β keeping the oil at the right temperature (around 170β180Β°C) helps create a crispy exterior while keeping the chicken juicy inside.
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