Crispy Honey Chicken Recipe

Crispy Honey Chicken Recipe
CiCi Li

Serves: 2 Prep time: 20 minutes Cook time: 15 minutes

For the chicken: 1 ½ pound chicken breast, cut into 1-inch cubes 1 egg white Pinch of salt Pinch of white pepper 1 tablespoon cornstarch 3 tablespoons water 6 cups extra light olive oil, for frying
For the sauce: 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon rice vinegar 3 tablespoons honey Pinch of salt Pinch of white pepper 1 cup chicken stock 1 tablespoon cornstarch 3 tablespoons water
For the batter: 1 cup cornstarch 1/2 cup all-purpose flour 1/2 teaspoon baking soda ¼ teaspoon baking powder Pinch of salt 1 egg 3/4 cup water
For the garnish: 1/2 tablespoon scallions 1/2 teaspoon toasted sesame

Crispy Honey Chicken Instructions

To prepare:
  1. Tenderize both sides of the chicken breast with the back of your knife.
  2. Cut the chicken breast into 1-inch pieces.
  3. To marinate, in a bowl, add the egg white, salt, white pepper, and cornstarch slurry (which is made with 1 tablespoon of cornstarch and 3 tablespoons of water). Transfer in the chicken. Combine until evenly distributed. Marinate for 10 minutes.
  4. To make the sauce, in a bowl, add the oyster sauce, soy sauce, rice vinegar, honey, salt, white pepper, and chicken stock. Whisk.
  5. To make the batter, in a large bowl, mix in the cornstarch, flour, baking soda (The baking soda will make the batter extra crispy), baking powder (The baking powder will make the batter airy and puffy), salt, egg, and water.
  6. Transfer the chicken to the batter and combine.
To fry the chicken:
  1. In a large pot, over high heat, add the extra light olive oil, and heat it to 350°F/177°C.
  2. Carefully place in the chicken, and deep fry for 5 minutes until golden color.
  3. Remove the chicken and place them on a plate. Skim off any crumbs.
  4. Then heat the oil to 375°F/191°C, return the chicken, and deep fry for 2 minutes until crispy. (Double frying makes the chicken crispier and less oily. When the exterior temperature is hotter than the interior temperature. It forces the oil from the inside to come out. So it’s crispy and not greasy.)
  5. Take out the chicken and drain it on a paper towel-lined plate.
To put everything together:
  1. In a pan over medium heat, pour in the sauce, and bring to a simmer. Pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until the sauce is thickened. Return the chicken. Stir until everything is coated.
  2. Add scallions and sesame seeds for garnish. Serve!
CiCi Li is the TV presenter of "CiCi's Food Paradise" on NTD Television and a food columnist for The Epoch Times. Join her and discover endless wonders of Asia-related topics from recipes and cooking tips to food culture.
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