Description
A crispy, sticky dinner you can pull off in about 30 minutes, offering restaurant-quality flavor without the need for deep frying.
Ingredients
Scale
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup cold water
- Oil for frying (vegetable, canola, or peanut)
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- Pinch of chili flakes (optional)
- Salt and pepper to taste
Instructions
- Start the sauce first. In a small bowl, stir together honey, soy sauce, rice vinegar, minced garlic, and a splash of water. If you like heat, add chili flakes. Set it near the stove.
- Make the batter. In a bowl, whisk 1 egg with cold water, then whisk in cornstarch, flour, a pinch of salt, and a pinch of pepper. Adjust thickness with water if needed.
- Heat the oil in a medium pot or deep skillet, enough for chicken to float slightly, until a drop of batter sizzles.
- Batter and fry the chicken. Dip pieces in the batter and fry in batches for 3-4 minutes, flip, then cook for another 2-3 minutes until golden.
- Rest the chicken on a rack to avoid steaming.
- Thicken the glaze by simmering the sauce in a skillet for 1-2 minutes, adding a cornstarch slurry for extra glossiness.
- Toss the fried chicken in the sauce just until coated, then serve immediately.
Notes
Keep the batter cold for extra crunch and do not skip the seasoning. Store chicken and sauce separately for leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Crispy Chicken, Honey Chicken, Quick Dinner, Easy Recipe, Chinese Takeout