Crispy Honey Chicken

Shared by Ben · with credit

Original recipe from facebook.com · shared with credit by Ben

Golden-fried chicken pieces wrapped in a crackling honey shell that shatters when you bite into it—the magic is in that double-fry technique that keeps the meat juicy while the exterior becomes impossibly crisp.

Ingredients

• Chicken
• 100g plain flour
• 50g corn starch
• 30g oil
• 200ml water
• 1 tsp baking powder
• 2 tbsp honey
• 4 tbsp sugar
• 2 tbsp rice vinegar
• Toasted sesame seeds
• Vermicelli noodles, optional for plating

• 1 tsp salt
• 1 tsp chicken powder
• 1 tsp baking soda
• ½ tbsp corn starch
• 1 tbsp mirin or cooking sake

Instructions

1. Cut the chicken into 1cm pieces. Add salt, chicken powder, baking soda, corn starch, and mirin or cooking sake. Mix well and marinate for 10 minutes.
2. For the batter, mix plain flour, corn starch, and oil first. Add water and stir until smooth. Add baking powder and mix again. The batter should be thin enough to lightly coat your finger.
3. Add the chicken into the batter and mix until every piece is coated.
4. Heat oil to 180°C. Add the chicken pieces one by one. Don’t move them for at least 1 minute, or the batter may fall off. Fry for about 3 minutes until golden.
5. Raise the oil temperature to 190–200°C and fry again for about 15 seconds. Remove and drain.
6. Pour out the oil. Add honey, sugar, and rice vinegar to the wok. Cook over medium-high heat until the sugar melts and the syrup bubbles. Add the fried chicken and toss quickly until coated.
7. As it cools slightly, the glaze forms a thin crunchy honey shell.
8. For restaurant-style plating, fry a handful of vermicelli noodles until puffed. Place the honey chicken on top and finish with toasted sesame seeds.

Nutrition (per serving, estimated)

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