I am not a big honey fan, in fact I generally avoid it but for some reason I do like Honey Chicken.
CHICKEN & MARINADE:
- 300g/ 10oz chicken thighs , skinless boneless, cut into 2.5cm/1″ pieces
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine
- 2 tsp Cornflour
CRISPY BATTER:
- 6 tbsp Cornflour
- 4 tbsp Flour plain
- 7 – 8 tbsp COLD soda water
- 1/4 tsp Baking powder
- 1/4 tsp Salt
HONEY SAUCE:
- 1/3 cup (100g) honey
- 1.5 tbsp (25g) glucose OR corn syrup
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine
GARNISH:
Sesame seeds, finely sliced green onions
Instructions
- Place batter mixing bowl in the fridge with the flour, baking powder and salt. (Helps keep batter cold = crispier chicken)
MARINATE & DUST CHICKEN:
- Marinade: Mix Chicken and Marinade in a bowl. Refrigerate for 30 minutes.
- Dust: Spread the 1/2 cup cornflour on a shallow plate. Scatter over about 8 to 10 chicken pieces, toss to coat, shake off excess, put on a plate. Repeat with all chicken.
COLD BATTER & FRY #1:
- Rack: Place a rack on a tray (for draining)
- Heat oil: Fill small pot or large saucepan with 4cm / 1.7″ oil. Heat to 180°C/350°F on medium high stove
I often just use a deep fryer, its so much easier. - Make Cold Batter: Whisk together flour, cornflour/cornstarch, baking powder and salt. Pour in 7 tbsp soda water, then do minimum whisks just to combine (10 or so) – few lumps ok, better than whisking too much
- Batter thickness: should fully coat chicken easily, not be see through, but not thick and heavy – see video at 44 seconds. Use extra water 1 teaspoon at a time to achieve right thickness.
- Dredge: Drop 8 or so pieces of chicken into the batter. Turn to coat, then carefully place in oil.
- Fry #1: Cook for 3 minutes until light golden and crispy – when you pick them up, you can tell it’s very crispy.
- Drain & repeat: Place on rack, repeat with remaining chicken – I cook in 4 batches, don’t crowd the pot, brings oil temperature down too much.
- Cool chicken for 20 minutes. Meanwhile, make Sauce.
HONEY SAUCE:
- Place ingredients in a large saucepan over medium heat. Bring to simmer, then leave to simmer for 3 minutes.
- Consistency should be like maple syrup, Turn off stove, place lid on to keep warm (when cool, gets too thick to toss chicken).
FRY #2 – FOR ULTRA CRISPY!
- Heat oil to 200°C/390°F.
- Add in half the chicken (you can crowd the pot for Fry #2). Cook for 90 seconds until it changes from pale golden to very golden (but not dark golden, chicken will overcook), then remove onto rack. More golden = crispier chicken.
- Repeat with remaining chicken. (Feel the chicken – you can tell it’s built-to-last crispy!)
TOSS IN SAUCE & SERVE:
- Tumble into saucepan with sauce, use rubber spatula to quick toss until coated with sauce. (Sauce starts thickening if you take too long, so be quick!)
- Sprinkle your seasame seeds and diced sprng onion over the lot and serve