Crispy Chicken in Spicy Honey Sauce
Ingredients
Marinade
chicken breast fillet (raw)
500 g
soy milk (liquid)
250 ml
lemon juice (liquid)
30 ml
paprika (ground)
4 g
salt (ground)
3 g
garlic powder (powder)
3 g
Coating
all-purpose flour (dry)
250 g
cornstarch (powder)
30 g
paprika (ground)
4 g
smoked paprika (ground)
2 g
garlic powder (powder)
3 g
salt (ground)
5 g
black pepper (ground)
0.5 g
Spicy Honey Sauce
honey (liquid)
340 g
sriracha sauce (liquid)
30 ml
sesame oil (liquid)
5 ml
Instructions
Prepare the marinade
Mix soy milk with lemon juice and let it rest for 15 minutes to thicken.
Marinate the chicken
Combine the thickened soy milk with chicken breast and remaining marinade spices. Refrigerate for at least 45 minutes, ideally 3-4 hours.
Prepare the coating mixture
In a separate bowl, combine all dry coating ingredients: flour, cornstarch, paprika, smoked paprika, garlic powder, salt and black pepper.
Create the double coating
Remove chicken from marinade. Take 3 tablespoons of wet marinade and add to dry coating, mixing to create small clumps for extra crispiness.
Heat oil for frying
Heat oil in a wide, shallow pan or pot for deep frying.
Double-coat and fry the chicken
Remove chicken pieces one by one, shake off excess marinade, coat in dry mixture, dip back in wet marinade, then coat again in dry mixture. Fry for 7-8 minutes until golden brown and crispy.
Prepare spicy honey sauce
Mix honey, sriracha sauce and sesame oil in a bowl until combined.
Toss chicken in sauce and serve
Toss the fried chicken in the spicy honey sauce or serve sauce on the side. Enjoy immediately while hot and crispy.
Original recipe
Storage
Best enjoyed fresh. Reheating in the oven helps maintain crispiness better than microwave.
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