Description
Crispy Chinese Honey Chicken features tender chicken breast pieces coated in a light, crispy batter and tossed in a sweet, tangy honey sauce infused with garlic and ginger. This flavorful dish makes a perfect weeknight dinner or crowd-pleasing appetizer.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
Sauce
- 3/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
Other
- Vegetable oil for frying
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Prepare the Coating: In a bowl, combine the cornstarch, all-purpose flour, salt, and black pepper. In a separate bowl, beat the egg thoroughly to prepare for dipping.
- Coat the Chicken: Dip each chicken piece into the beaten egg, ensuring it is fully coated, then dredge it in the flour-cornstarch mixture until evenly covered. This double coating creates a crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the chicken pieces in batches to avoid overcrowding, cooking each batch for 5-7 minutes or until golden brown and crispy. Once cooked, remove the chicken and drain on paper towels to remove excess oil.
- Make the Sauce: In a separate saucepan, combine honey, soy sauce, rice vinegar, minced garlic, and minced ginger. Bring the mixture to a gentle simmer over medium heat, cooking for a few minutes until the sauce slightly thickens and the flavors meld.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces to the simmering sauce and toss carefully to coat each piece evenly, allowing the chicken to absorb the sweet and savory flavors.
- Serve: Serve the honey-coated chicken hot, garnished with sesame seeds and sliced green onions if desired, to add a fresh, nutty finish to the dish.
Notes
- For extra crispiness, double fry the chicken pieces by frying once until just cooked, letting them rest, then frying again briefly until golden brown.
- Use a thermometer to keep oil temperature around 350°F for best frying results.
- Adjust the sweetness or tanginess of the sauce by varying the amount of honey or rice vinegar according to taste.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
