Honey Chicken Recipe

Honey chicken is a beloved dish in Chinese-Australian cuisine, renowned for its irresistible combination of crispy fried chicken pieces tossed in a sweet, sticky, and often savory honey glaze. It’s a popular takeout item that, with a few key techniques, can be wonderfully replicated at home. The secret to its success lies in achieving a truly crispy coating on the chicken and balancing the sweet honey with other savory elements in the sauce.

Understanding the Components:

1. The Chicken: Boneless, skinless chicken breast or thighs are typically used, cut into bite-sized pieces. Thighs tend to be juicier and more forgiving with frying.
2. The Batter/Coating: This is crucial for achieving that characteristic crispiness. A common approach involves a combination of all-purpose flour and cornstarch (or cornflour in some regions), sometimes with baking powder for extra puffiness. Some recipes also include an egg.
3. The Honey Sauce: The star of the show! It’s predominantly honey, but to prevent it from being overly sweet and to give it depth, it’s usually combined with soy sauce, garlic, and sometimes a touch of vinegar (like apple cider vinegar or rice vinegar) or a small amount of sugar or tomato paste. A cornstarch slurry is often used to thicken the sauce to a glossy consistency that clings well to the chicken.
4. Oil for Frying: A neutral-flavored oil with a high smoke point, such as vegetable, canola, or peanut oil, is best for deep frying.
5. Garnish (Optional): Toasted sesame seeds and sliced green onions (scallions) are common garnishes, adding both visual appeal and a nutty, fresh counterpoint.

The Recipe: Crispy Honey Chicken (Takeout Style)

This recipe focuses on creating that sought-after crispy coating that holds up well, even after being tossed in the sauce.

Yields: 4 servings Prep time: 20 minutes Cook time: 20-25 minutes

Ingredients:

For the Chicken:

• 500g boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large egg
• ½ cup all-purpose flour
• ½ cup cornstarch (or cornflour)
• Oil for deep frying (about 3-4 cups, or enough to submerge chicken)

For the Honey Sauce:

• ½ cup honey
• ¼ cup soy sauce (light or all-purpose)
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)

For Garnish (Optional):

• 1 tablespoon toasted sesame seeds
• 2 spring onions, sliced

Instructions:

1. Prepare the Chicken:
   • Pat the chicken pieces dry with paper towels. This helps the coating adhere better.
   • In a medium bowl, sprinkle the chicken with salt and pepper.
   • In a separate bowl, whisk the egg.
   • In a shallow dish or plate, combine the all-purpose flour and ½ cup cornstarch.
   • Dip each chicken piece first into the egg, allowing excess to drip off, then transfer to the flour-cornstarch mixture. Toss and press to ensure the chicken is fully coated. Place the coated chicken pieces on a clean plate or wire rack, ensuring they don’t stick together.
2. Prepare the Honey Sauce:
   • In a small saucepan or a microwave-safe bowl, combine the honey, soy sauce, minced garlic, and rice vinegar.
   • In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until a smooth slurry forms. This is your thickening agent.
   • Heat the honey sauce mixture over medium-low heat (or microwave in 30-second intervals), stirring until well combined and just beginning to warm through. Do not bring to a boil yet. Set aside.
3. Fry the Chicken:
   • Heat the oil for deep frying in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The ideal temperature is around 175-180°C (350-360°F). If you don’t have a thermometer, you can test by dropping a tiny bit of batter into the oil; it should sizzle immediately and float to the surface.
   • Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken.
   • Fry for 4-6 minutes per batch, turning occasionally, until the chicken is golden brown and crispy, and cooked through (internal temperature of 74°C / 165°F).
   • Using a slotted spoon or spider, remove the fried chicken and transfer it to a wire rack set over paper towels to drain excess oil. This is important for maintaining crispiness. Repeat with remaining chicken batches.
4. Thicken and Combine the Sauce:
   • Place the saucepan with the honey sauce back on medium heat. Bring it to a gentle simmer.
   • Give the cornstarch slurry another quick whisk, then slowly pour it into the simmering sauce while stirring constantly.
   • Continue to stir until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon, typically 1-2 minutes.
5. Toss and Serve:
   • Add the crispy fried chicken pieces directly into the thickened honey sauce.
   • Toss gently but quickly to ensure all chicken pieces are evenly coated. Work fast to prevent the chicken from becoming soggy.
   • Remove from heat immediately.
   • Garnish with toasted sesame seeds and sliced spring onions, if desired.
   • Serve hot with steamed white rice, fried rice, or noodles.

Tips for Crispy Honey Chicken:

• Don’t Overcrowd the Pan: This is the golden rule for crispy frying.
• Double Fry (Optional but Recommended): For extra crispy chicken, fry the chicken once until light golden, remove, let it rest for 5-10 minutes, then fry again at a slightly higher temperature (around 190°C / 375°F) for 1-2 minutes until deeply golden and super crispy.
• Work Quickly with the Sauce: Once the chicken is in the sauce, serve it immediately to maximize crispiness. The longer it sits, the softer the coating will become.
• Adjust Sweetness: Taste the sauce before adding the chicken. If you prefer it less sweet, you can add a tiny bit more soy sauce or rice vinegar.

Enjoy your homemade, irresistibly crispy honey chicken!