Description
Crispy Chinese honey garlic chicken delivers a perfect balance of sweet and savory flavors. Home cooks can quickly master this restaurant-quality dish with simple ingredients and straightforward techniques.
Ingredients
Scale
- 1 lb (450 g) chicken thighs or breasts, boneless, skinless, cut into bite-sized pieces
- ½ cup (65 g) all-purpose flour
- ½ cup (65 g) cornstarch
- 2 large eggs, beaten
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ⅓ cup (80 ml) honey
- ¼ cup (60 ml) soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp cornstarch mixed with 2 tbsps water (slurry)
- Vegetable oil, for frying
- Sesame seeds
- Chopped green onions
Instructions
- Coating Preparation: Blend flour, cornstarch, garlic powder, onion powder, salt, pepper, and baking powder in a large mixing bowl to create a uniform seasoned mixture.
- Egg Wash Creation: Whisk egg and cold water until smooth, forming a light, cohesive batter for chicken coating.
- Chicken Breading: Dip each chicken piece into egg mixture, thoroughly coating, then roll in seasoned dry mixture to ensure complete coverage with crispy exterior.
- Oil Heating and Frying: Heat vegetable oil in deep skillet at medium-high temperature. Carefully lower chicken pieces in small batches, frying 4-5 minutes until achieving deep golden-brown coloration and crisp texture.
- Oil Drainage: Remove fried chicken and place on paper towels to eliminate excess oil while maintaining crispiness.
- Sauce Development: In separate pan, lightly toast minced garlic in sesame oil for 30 seconds. Add honey, soy sauce, rice vinegar, and optional red pepper flakes, stirring to create harmonious flavor base.
- Sauce Thickening: Introduce cornstarch-water mixture to sauce, continuously stirring 1-2 minutes until reaching desired consistency and glossy appearance.
- Final Glazing: Gently fold crispy chicken pieces into prepared sauce, ensuring delicate and complete coating.
- Presentation: Plate glazed chicken, garnishing with sesame seeds and chopped green onions. Serve immediately with steamed rice or preferred accompaniment.
Notes
- Maintain Oil Temperature: Keep oil consistently around 350-375°F to ensure crispy, golden-brown chicken without burning or undercooking.
- Prevent Overcrowding: Fry chicken in small batches to maintain oil temperature and prevent soggy, greasy texture.
- Drain Excess Oil: Use paper towels to absorb oil immediately after frying, preserving the chicken’s crispiness and preventing sogginess.
- Customize Spice Level: Adjust red pepper flakes or add chili sauce to personalize heat intensity for different taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 482
- Sugar: 20 g
- Sodium: 570 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 120 mg