Honey chicken is a simple and delicious Chinese dish with a sticky and sweet sauce. You won’t need to go to a Chinese restaurant again using this recipe.
HONEY CHICKEN RECIPE
A typical Chinese dish is honey chicken. This dish is a must-try if you’re a fan of Chinese cuisine.
Cooktop deep-frying results in crispy chicken coated in a sweet-and-salty honey sauce. The most incredible honey-glazed chicken ever!
HOW TO MAKE HONEY CHICKEN?
The following ingredients make up the critical components of this dish:
- Chicken breasts
- Apple cider vinegar
The chicken is fried in oil to begin. My restaurant-quality batter recipe results in crispy, airy, and non-greasy fried chicken. After that, you’ll need to whip up the sweet glaze.
The honey glaze and fried chicken are combined in the last phase.
HOW TO SERVE HONEY CHICKEN?
This dish works well as both a starter and a main course.
- The sauce and the chicken should be served separately as an appetizer. Before eating, coat each piece of chicken with the honey sauce.
- Chow mein, steamed rice, and fried rice can be served as an accompaniment to the dish.
CAN I FREEZE THE HONEY SAUCE?
- It is possible to prepare and store the honey glaze in the refrigerator ahead of time. You may easily double or quadruple the recipe’s serving size if you want to serve more people. The honey glaze is suitable for a week in the fridge.
CAN I USE CHICKEN THIGHS?
- Yes, absolutely. You can use white or dark meat. Ensure that the cubes of chicken meat are chopped into the same size. Cooking will be more consistent this way.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 373 calories.
With this recipe, what are its complementary dishes?
Rice or noodles go well with this dish. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- KUNG PAO SHRIMP
- HOT AND SOUR SOUP
- CHOW MEIN
- FRIED RICE
- 500 g of boneless chicken breast, cut into 1-inch cubes (2 cm)
- 2 tbsp. cornstarch, mixed with 4 tsp. of water
- salt and sugar to taste
- toasted sesame seeds for garnishing
- 2 cloves garlic, minced
- Oil, for deep-frying
- 3 dashes ground white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg white
- 1/4 cup corn starch
- 1/2 cup all-purpose flour, sifted
- 1/2 cup water, ice cold
- 1 tablespoon cooking oil
- 1 tsp. Chinese cooking wine or dry sherry wine
- 1/3 cup water
- 1 teaspoon salt
- 1/3 cup pure honey
- 1 teaspoon apple cider vinegar
- Chicken cubes should be marinated for five minutes.
- The batter for the frying pan should be prepared. Add all Frying Batter ingredients to a large bowl and whisk thoroughly. The batter should not be lumpy. Put an ice-filled bowl underneath the one holding the frying batter. Add the chicken cubes and well combine. Before serving, let the flavors meld in the refrigerator for at least 30 minutes before stirring it up.
- Mix the honey sauce ingredients together. Dispose of.
- Get your wok to high heat and add oil to it. To avoid sticking or overloading the pan, carefully drop in the chicken cubes one at a time. Continue deep-frying until the food reaches a golden brown color, then turn the heat down to medium-high. Remove the chicken and pat it dry on paper towels with a sieve.
- Set aside 2 tbsp of the oil in the wok. Continue to cook until fragrant, adding the garlic last. Add the honey sauce and cornstarch mixture. Make the sauce to your liking by adjusting the amount of salt or sugar and thickening, if necessary.
- Add the chicken to the sauce. It’s time to mash it up! Serve immediately, garnished with sesame seeds. Serve the sauce on the side and keep the chicken in the main dish for the main course.