Description
Crispy Chinese Honey Garlic Chicken features tender chicken thighs marinated and coated in a light batter, deep-fried to golden perfection, then tossed in a sticky honey garlic sauce. This dish is garnished with toasted sesame seeds and fresh green onions for a flavorful and crunchy finish, offering a perfect balance of sweet, savory, and aromatic flavors typical of Chinese cuisine.
Ingredients
Scale
Chicken Marinade
- 300g (10 oz) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine (or substitute with soy sauce)
- 2 tsp cornflour (cornstarch)
Batter
- ½ cup cornflour (cornstarch)
- 6 tbsp cornflour (cornstarch)
- 4 tbsp plain/all-purpose flour
- 7–8 tbsp cold soda water (club soda or seltzer water; NOT sparkling mineral water)
- ¼ tsp baking powder
- ¼ tsp kosher salt (halve if using table salt)
For Frying
- 2–3 cups vegetable oil (or canola oil)
Honey Garlic Sauce
- â…“ cup (100g) honey
- 1.5 tbsp (25g) glucose or light corn syrup
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine (or more soy sauce)
Garnishes and Extras
- 25g (2 oz) vermicelli rice noodles (optional; use rice noodles, not bean noodles)
- Sesame seeds
- Finely sliced green onions
Instructions
- Marinate Chicken: In a bowl, combine chicken pieces with light soy sauce, Chinese cooking wine, and cornflour. Mix thoroughly to coat the chicken evenly and let it marinate for at least 30 minutes to enhance flavor and tenderize the meat.
- Dredge Chicken: After marinating, dredge the chicken pieces in cornflour, shaking off any excess to ensure a light coating that helps the batter stick.
- Prepare Batter: Whisk together cornflour, plain flour, baking powder, and kosher salt in a bowl. Gradually add cold soda water, stirring continuously until you achieve a thick but smooth batter consistency, perfect for coating the chicken.
- Heat Oil: Pour vegetable oil into a deep pan or wok and heat it to 350°F (175°C), an ideal temperature for deep-frying to achieve crispiness without greasiness.
- Fry Chicken: Dip each chicken piece into the prepared batter, allowing excess batter to drip off. Carefully lower each piece into the hot oil and fry in batches to prevent overcrowding. Cook the chicken until golden brown and crispy, about 4–5 minutes. Remove using a slotted spoon and drain on paper towels to remove excess oil.
- Make Honey Sauce: In a small saucepan over low heat, combine honey, glucose (or light corn syrup), light soy sauce, and Chinese cooking wine. Warm gently while stirring until the mixture becomes syrupy and well blended.
- Coat Chicken: Transfer the fried chicken pieces to a bowl and toss them in the warm honey garlic sauce until they are evenly coated with the glossy, flavorful glaze.
- Prepare Vermicelli Noodles (Optional): If using, deep fry the vermicelli rice noodles in the hot oil until they puff up and turn crispy. Remove and drain on paper towels to eliminate excess oil.
- Serve: Plate the honey garlic chicken and garnish generously with sesame seeds, finely sliced green onions, and crispy vermicelli noodles either on top or on the side for added texture and presentation.
Notes
- Make sure the soda water used in the batter is cold to achieve a light and crispy coating.
- Do not overcrowd the frying pan to maintain the oil temperature and ensure even cooking.
- Adjust the sweetness of the honey sauce to taste by adding more honey or glucose if desired.
- For gluten-free option, substitute soy sauce with tamari and use gluten-free flour blends.
- Vermicelli noodles add a nice crunchy texture but can be omitted if preferred.
- Use a thermometer to maintain the oil temperature at 350°F for best frying results.
