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Crispy Chinese Honey Chicken

Crispy Chinese honey chicken pieces coated in glossy honey sauce with sesame seeds on white plate
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Chinese Honey Chicken combines crispy fried chicken with a luscious honey glaze. The balance of sweet and savory flavors makes it an irresistible meal that rivals any restaurant version.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 cup water
  • 1 egg
  • 2 tablespoons vegetable oil (for batter)
  • Vegetable oil (for frying)
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Instructions

  1. In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper. Add water, egg, and 2 tablespoons vegetable oil. Mix until smooth and let rest for 3-4 minutes.
  2. Cut chicken breasts into bite-sized pieces and pat completely dry with paper towels. Dip each piece into the batter, ensuring they are well-coated.
  3. Heat 2-3 inches of vegetable oil in a deep pan to 350°F (175°C). Fry chicken pieces in small batches for 5-6 minutes until golden brown and crispy. Drain on paper towels.
  4. In a saucepan over medium heat, combine honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Bring to a simmer.
  5. Stir in the cornstarch slurry and cook for 30 seconds to 1 minute until sauce thickens and coats the back of a spoon.
  6. Add crispy chicken to the sauce, tossing gently until evenly coated. Transfer to serving plate immediately.
  7. Garnish with sesame seeds and chopped green onions. Serve immediately over steamed rice.

Notes

  • Use 2 parts flour to 1 part cornstarch for the crispiest coating. The cornstarch creates an ultra-crunchy texture.
  • Pat chicken completely dry before battering for proper adhesion.
  • Maintain oil temperature at 350°F and fry in small batches to prevent temperature drops that cause soggy chicken.
  • Store chicken and sauce separately to maintain crispiness. Reheat chicken in oven or air fryer at 350°F, not microwave.
  • Toss with sauce just before serving for maximum crunch.

Nutrition

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