Honey Chicken like you’ll find in your local Chinese restaurant, YES PLEASE!
I have the biggest crush on Honey Chicken and it’s always my first choice when ordering off the menu. The crispy chicken, sweet sticky sauce piled high on fluffy rice is just a match made in heaven.
This is my attempt to recreate the classic at home, and if our dinner plates are anything to go by I would have to say WINNING as they were all clean. Of course everything in moderation, we eat this once in a blue moon as it isn’t at all healthy, but sometimes a kick arse dinner is worth the calories.
You can use chicken breast or thigh in this recipe, take your pick!I used thigh tonight as that’s what I had, but I have made it with breast in the past and both are equally as good. Serve with Jasmine rice or fried rice, you can find my fried rice recipe here.
600g Chicken thigh or breast cut into 2cm cubes
1/2 teaspoon sesame seeds
800ml-1 litre of vegetable oil
1 large egg
1/2 cup of water
1 tablespoon of vegetable oil
1/4 cup of cornflour
1/2 cup of plain flour
1 teaspoon of baking powder
1/4 cup of water
1/4 teaspoon of salt
3 tablespoons of honey
2 tablespoons of tomato sauce
1 tablespoon of white sugar
Combine all of the sauce ingredients in a small bowl, stir well and set aside.
Make the batter by adding all the wet ingredients to a large bowl, whisk lightly, add in the dry ingredients and whisk again until the batter is smooth and glossy.
Place the chicken in the batter and stir well to ensure every piece is well coated.
Time to fry the chicken. Depending on the size of your pan or wok you may not require the amount of oil listed. I heat my oil in a large wok on medium to high heat, and once hot enough (you can test with a piece of bread or the chicken) carefully fry your chicken in batches ensuring there is decent amount of batter adhered to each piece. You don’t want to overload the pan as this causes the oil temperature to drop and you’ll end up with soggy oil filled chicken.
Be sure to move the chicken around often and discard any stray batter crumbs from your pan.
The chicken should be ready after around 4-5 minutes, it will be nice and golden and float to the top of the oil.
Cut a piece open to check it’s cooked through if you’re worried. Drain and place on paper towel while you continue to cook the remaining batches (should be done in 3-4).
Once all your chicken is fried and looking ‘hot like a sunrise’ (I loved that commercial), it’s time to cook the sauce.
Add the sauce to a frypan on high heat and continually stir with a silicon spatula.
The bottom of the pan will bubble and that’s ok, keep it moving and as soon as it starts to thicken and bubble and foam on top, turn the heat right down and toss the chicken into the pan. Fold the chicken through the sauce, transfer to a large plate or platter and sprinkle over the sesame seeds.
Face hole ready!
Serve with rice and some steamed greens for a touch of healthy and enjoy.