Description
This Crispy Chinese Honey Garlic Chicken recipe features tender chicken thigh pieces marinated and coated in a light cornflour batter, then deep-fried to golden perfection. The chicken is tossed in a luscious honey garlic sauce with soy and Chinese cooking wine, creating a perfect balance of sweet and savory flavors. Garnished with sesame seeds, green onions, and optional crispy vermicelli noodles, this dish offers delightful textures and authentic Chinese-inspired taste, ideal for a satisfying meal.
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)
Frying Oil
- 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)
Garnish & Optional
- 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 the chicken pieces with light soy sauce, Chinese cooking wine, and cornflour. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 30 minutes to infuse flavor and tenderize the meat.
- Dredge Chicken: After marinating, dredge each chicken piece in cornflour, shaking off any excess. This step helps the batter adhere better and contributes to the crispiness.
- Prepare Batter: In a separate bowl, whisk together the cornflour, plain flour, baking powder, and kosher salt. Gradually pour in the cold soda water while whisking until you achieve a thick but smooth batter consistency that can coat the chicken nicely.
- Heat Oil: Heat vegetable oil in a deep pan or wok to about 350°F (175°C). Maintaining this temperature is crucial for achieving a crispy and golden coating without absorbing too much oil.
- Batter and Fry Chicken: Dip each dredged chicken piece into the batter, allowing excess to drip off. Carefully lower them into the hot oil in small batches to avoid overcrowding, which lowers oil temperature and results in sogginess. Fry each batch for 4–5 minutes or until the chicken is cooked through and the coating is crisp and golden. Remove the chicken and drain on paper towels to remove excess oil.
- Make Honey Garlic Sauce: In a small saucepan, combine honey, glucose (or corn syrup), soy sauce, and Chinese cooking wine. Warm the mixture over low heat, stirring until it becomes syrupy and well blended. Be careful not to overheat to preserve the honey’s flavor.
- Toss Chicken in Sauce: Transfer the fried chicken to a mixing bowl, pour the warm honey garlic sauce over it, and toss gently to ensure every piece is evenly coated with the glossy, flavorful sauce.
- Prepare Vermicelli Noodles (Optional): If using vermicelli rice noodles, deep fry them in the hot oil until they puff up and become crispy, which takes just a few seconds. Remove and drain on paper towels to get rid of excess oil.
- Serve: Plate the honey garlic chicken, then garnish with sesame seeds and finely sliced green onions. Arrange the crispy vermicelli noodles on the side or on top as a crunchy contrast if desired. Serve hot for best texture and flavor.
Notes
- Ensure the oil temperature stays consistent at 350°F (175°C) for optimal frying results.
- Use cold soda water in the batter to help create a light and crispy coating.
- Marinating the chicken for at least 30 minutes enhances flavor and tenderness.
- Do not overcrowd the pan during frying to maintain oil temperature and crispiness.
- Vermicelli noodles are optional but add a great texture contrast when fried.
- Glucose syrup can be substituted with light corn syrup if unavailable.
- This recipe uses chicken thighs for juiciness, but chicken breast can be used if preferred.
