Crispy Honey Chicken
Ingredients
Main Ingredients
chicken breast (raw)
300 g
plain flour
100 g
corn starch
80 g
sunflower oil
500 ml
water
200 ml
baking powder
5 g
honey
30 g
sugar
50 g
rice vinegar
30 ml
toasted sesame seeds
10 g
vermicelli noodles
50 g
Marinade
salt
5 g
chicken powder
5 g
baking soda
5 g
corn starch
7.5 g
mirin
15 ml
Instructions
Prepare and marinate the chicken
Cut the chicken into 1 cm pieces and combine with the marinade ingredients. Mix thoroughly.
Prepare the batter
Mix flour, corn starch, and oil first. Add water and stir until smooth. Add baking powder and mix again.
Coat the chicken in batter
Add the marinated chicken pieces into the batter and mix until every piece is evenly coated.
First fry
Heat oil to 180°C. Add chicken pieces one by one. Fry for about 3 minutes until golden without moving for the first minute.
Second fry for extra crispiness
Raise oil temperature to 190–200°C and fry chicken again for about 15 seconds. Remove and drain.
Make the honey glaze
Pour out the oil. Add honey, sugar, and rice vinegar to the wok. Cook over medium-high heat until sugar melts and syrup bubbles.
Coat chicken in glaze
Add the fried chicken to the glaze and toss quickly until evenly coated. As it cools slightly, the glaze forms a thin crunchy honey shell.
Optional plating with vermicelli
Fry vermicelli noodles until puffed. Place honey chicken on top and finish with toasted sesame seeds.
Original recipe
Storage
Best enjoyed fresh. Reheating in microwave will soften the crispy coating.
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