Honey Chicken
User Reviews
4.6
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Prep Time
35 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
3 people
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Calories
463 kcal
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Course
Main Course
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Cuisine
Chinese
Honey Chicken
Description
This Honey Chicken recipe begins by marinating cubed chicken breast briefly with salt and white pepper for seasoning. The batter, made from egg white, flour, cornstarch, baking powder, cold water, and oil, is whisked smooth and kept cold to achieve a crisp coating when fried. After coating the chicken cubes, they are fried in hot neutral oil in batches to avoid crowding, which ensures even cooking and a crunchy crust.
The honey sauce combines pure honey with salt, Chinese cooking wine, apple cider vinegar, and water, thickened with a cornstarch slurry. Garlic is stir-fried in reserved oil to enhance aroma before adding the sauce ingredients, which are cooked until thickened. The crispy chicken is then coated evenly in this glossy sauce, creating a balance of sweet, tangy, and subtle savory notes, finished with toasted sesame seeds for nuttiness.
Keeping the sauce separate allows serving it as a dipping option, but combining it just before serving preserves crispness. Proper oil temperature and cold batter are key to maintaining the chicken’s crispy texture.
Ingredients
- 1 lb (500g) chicken breast cut into 1-inch cubes (2 cm, boneless
- neutral cooking oil for deep-frying, generic cooking oil
- 2 cloves garlic minced
- 2 teaspoons cornstarch mixed with 4 teaspoons of water
- salt to taste
- sugar to taste
- sesame seeds for garnishing, toasted
Marinade:
- 1/2 teaspoon salt
- 3 dashes ground white pepper
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water ice cold
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/4 teaspoon salt
Honey Sauce:
- 1/3 cup honey pure
- 1 teaspoon salt
- 1 teaspoon Chinese cooking wine or dry sherry wine
- 1 teaspoon apple cider vinegar
- 1/3 cup water
Instructions
- Marinate the chicken cubes with the Marinade for 5 minutes.
- Make the Frying Batter by whisking the egg white and mixing in the other ingredients until smooth. Put the bowl on top of a bowl of ice to keep it cold. Coat the chicken cubes in the batter and refrigerate for about 30 minutes.
- Mix all the ingredients for the Honey Sauce together and set aside.
- Heat a wok with cooking oil over high heat. Add the chicken cubes one by one, making sure they don’t stick together. Turn the heat to medium-high and fry until golden brown. Use a strainer to remove the chicken and drain it on paper towels.
- Reserve 2 tablespoons of oil in the wok. Stir-fry the garlic until it smells good. Add the honey sauce and cornstarch mixture, and cook until the sauce thickens. Adjust with more salt or sugar if needed. Stir in the chicken and mix well. Garnish with sesame seeds and serve right away. Or, keep the sauce separate and use it as an appetizer.
Notes
- Ensure the batter is smooth and free of lumps for an even coating.
- Keep the batter cold before use to help the coating crisp when fried.
- Heat the oil properly before frying; test by dropping a small batter piece to confirm it sizzles and rises quickly.
- Fry the chicken in batches to avoid lowering oil temperature and achieve golden, crispy pieces.
- Adjust honey sauce thickness by adding water if too thick or simmering longer to thicken if too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 463kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 97mg | 32% |
| Sodium | 1556mg | 65% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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