Introduction
Honey chicken is a beloved dish that offers a delightful combination of crispy texture and sweet, sticky glaze. This recipe presents an efficient way to make this savory treat, with easy-to-follow steps that even beginners can master. The result is restaurant-quality honey chicken that your family will love!
Detailed Ingredients with measures
Chicken & Marinade:
300g/10oz chicken thighs, skinless boneless, cut into 2.5cm/1″ pieces
1 tbsp light soy sauce (or all-purpose, NOT dark soy)
2 tsp Chinese cooking wine (sub with soy)
2 tsp cornflour/cornstarch
Dredging:
1/2 cup cornflour/cornstarch
Stay-Crispy Puffy Batter:
6 tbsp cornflour/cornstarch
4 tbsp flour, plain/all purpose
7 – 8 tbsp COLD soda water, club soda, or seltzer water (NOT sparkling mineral water)
1/4 tsp baking powder (NOT baking soda)
1/4 tsp salt, kosher/cooking (halve for table salt)
Oil, for frying:
2 – 3 cups vegetable oil (or canola)
Honey Sauce:
1/3 cup (100g) honey
1.5 tbsp (25g) glucose or corn syrup (light)
1 tbsp light soy sauce (or all-purpose)
2 tsp Chinese cooking wine (or more soy sauce)
Garnish / Serving:
25g/2 oz Vermicelli rice noodles (optional), a wad of it (not bean noodles, must be rice noodles)
Sesame seeds, finely sliced green onions
Prep Time
30 minutes (for marinating the chicken)
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 4-6 people
Detailed Directions and Instructions
RECOMMENDED STEP FOR BEGINNERS:
Place a mixing bowl for the batter in the fridge, along with flour, baking powder, and salt. This keeps the batter cold, which contributes to a crispier chicken.
MARINATE & DUST CHICKEN:
In a bowl, mix the chicken pieces with the marinade ingredients. Refrigerate for 30 minutes to allow the chicken to absorb the flavors. On a shallow plate, spread the 1/2 cup of cornflour/cornstarch. Take about 8 to 10 pieces of marinated chicken, toss them in the cornflour/cornstarch to coat, shake off any excess, and place them on a plate. Repeat this process for all the chicken pieces.
COLD BATTER & FRY #1:
Set up a rack on a tray for draining the chicken after frying. In a small pot or large saucepan, fill with about 4cm (1.7 inches) of oil and heat it to 180°C (350°F) over medium-high heat. To make the cold batter, whisk together flour, cornflour/cornstarch, baking powder, and salt. Gradually pour in 7 tablespoons of soda water, whisking just enough to combine – don’t worry about a few lumps. Judging the batter thickness is key—it should coat the chicken easily without being see-through or too thick. Use extra soda water, one teaspoon at a time, if necessary. Dredge around 8 pieces of chicken in the batter, ensuring they are well coated, and then carefully place them into the hot oil. Fry the chicken for about 3 minutes until light golden and crispy. Once done, transfer to the rack, being mindful to fry in batches to prevent overcrowding which can lower the oil temperature. Allow the chicken to cool for 20 minutes before proceeding.
HONEY SAUCE:
In a large saucepan over medium heat, combine the honey, glucose or corn syrup, light soy sauce, and Chinese cooking wine. Bring to a simmer and let it cook for 3 minutes. The consistency should resemble that of maple syrup. Once done, turn off the heat and cover to keep warm.
FRY #2 – FOR ULTRA CRISPY!
Increase the oil temperature to 200°C (390°F). Add half of the cooled chicken into the hot oil, allowing for a slight crowding. Fry for approximately 90 seconds until the chicken transitions from a pale golden color to a very golden color, being careful not to let it darken excessively as that will overcook the chicken. Remove from the oil and place on the rack. Repeat this with the remaining chicken. The longer frying time will ensure crispy chicken.
TOSS IN SAUCE & SERVE:
In the saucepan, quickly toss the fried chicken pieces with the honey sauce, using a rubber spatula for an even coat. Since the sauce thickens quickly, act quickly to cover all the chicken pieces. If using, serve the chicken piled on crispy vermicelli noodles, topped with sesame seeds and finely sliced green onions.
PUFFY CRISPY NOODLES (OPTIONAL):
While the oil is still hot, drop a wad of the rice noodles into the hot oil. Wait for 3 seconds until the noodles puff up before removing them using tongs. Drain on paper towels and place on a plate to serve with the chicken.
Notes
1.
Chicken will not be cubed as thighs are cut into 2.5cm (1-inch) pieces. Ensure the pieces are not too small, as they become tedious to handle. For breast or tenderloin, add 1/8 teaspoon of baking soda to the marinade and do not marinate longer than instructed.
2.
Use really cold soda water, club soda, or seltzer water, as the fizz enhances crispiness. Avoid sparkling mineral water, as it lacks the strong fizziness needed.
3.
Using a rack for draining keeps the chicken crispier than paper towels, which can cause sweating.
4.
Cooling the chicken after the first fry will enhance the crust when double fried. While immediate double frying still yields crispy results, allowing to cool strengthens the crisps.
5.
Double frying makes the coating ultra-crisp and less greasy. If skipping the second fry, extend cooking time in the first fry to about 4 minutes until golden.
6.
Glucose or corn syrup is essential for creating a “toffee-like” honey sauce that coats the chicken. If not available, honey can be used, but it is less effective for crispiness retention.
7.
Baking will not work effectively for this batter, and air frying is also unlikely to give similar results due to the need for immediate high heat.
8.
Cornflour and cornstarch refer to the same ingredient, with variations in naming based on region.
9.
Expect the honey sauce to be sweet. The recipe is designed with just enough sauce for a thin coating per chicken piece. For less sweetness, consider adding cider vinegar for balance.
10.
For make-ahead convenience, double fry, cool on a rack, and refrigerate. Reheat in the oven or microwave, but avoid premixing with sauce, which can make it soggy on reheating.
11.
Oil can be reused up to two more times as the chicken flavor does not infuse it significantly.
12.
This recipe is an original creation that compiles various learnings from other recipes, so it is unique.
13.
Nutritional information is not calculated for this recipe.
Cook techniques
Marinating Chicken
Mix chicken thighs with the marinade ingredients and refrigerate for at least 30 minutes to enhance flavor and tenderness.
Dredging Chicken
Coat marinated chicken pieces in cornflour/cornstarch to create a barrier that helps the batter adhere and promotes crispiness when frying.
Preparing Cold Batter
Combine flour, cornflour/cornstarch, baking powder, and salt. Slowly add ice-cold soda water, whisking minimally. The batter should be thick enough to coat the chicken without being too runny.
Double Frying
First, fry the coated chicken at a lower temperature until light golden and crispy. After cooling, fry again at a higher temperature for a shorter time to achieve maximum crispiness.
Making Honey Sauce
Combine honey, glucose or corn syrup, soy sauce, and Chinese cooking wine in a saucepan. Heat until simmering and the mixture thickens to a syrupy consistency.
Serving with Garnish
Serve the fried chicken over crispy vermicelli noodles, and sprinkle with sesame seeds and finely sliced green onions for added flavor and presentation.
Making Crispy Rice Noodles
Drop a handful of vermicelli rice noodles into hot oil for a few seconds until they puff up, creating a crispy garnish for your chicken dish.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can easily overcook. Add a bit of baking soda to the marinade for extra tenderness.
What type of oil is best for frying?
Vegetable oil or canola oil is recommended due to their high smoke points and neutral flavor.
Why is cold soda water important for the batter?
Cold soda water creates a lighter, crispier batter by helping to develop air pockets that expand during frying.
Can I skip the double frying step?
Yes, but the chicken won’t be as crispy. You can fry for a longer duration until golden instead.
How can I reduce the sweetness of the honey sauce?
Adding a bit of cider vinegar can help balance the sweetness, or you can reduce the amount of honey used.
Can I make this dish ahead of time?
Yes, you can prepare and fry the chicken in advance, then reheat it to maintain crispiness before serving.
What should I do with leftover oil?
You can reuse it for frying other savory dishes, ensuring to strain it and store it properly after it cools.
Conclusion
The combination of tender chicken pieces, a crisp puffy batter, and a luscious honey sauce creates a delightful dish that tantalizes the taste buds. With the right technique and components, you can achieve a restaurant-quality honey chicken that is both flavorful and satisfying. This dish is perfect for gatherings, family dinners, or when you crave a sweet and savory treat. Enjoy the crunchy texture and rich flavors while keeping your kitchen a little more exciting!
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