Let rest in refrigerator for a couple of hours. When oil is hot, things float in it 🙂 You will hear and see a sizzle straight away when you drop things into hot oil – see video 🙂 Wish I could’ve been there to troubleshoot! This is a great recipe. Thinly sliced chicken breasts crunchy coated and pan-fried, and then doused in a homemade honey garlic sauce that’s a little sweet, tangy, and spicy! Full stop. NOTE: There is not loads of sauce – just enough for a thin coating on each piece of chicken. Give the water a miss; 2. A big childhood favourite of mine! Crispy, Sticky Honey Garlic Chicken! Cool, refrigerate. The chicken is already very crispy, but it won’t stay crispy for more than 10 to 15 minutes once coated in sauce with a single fry – hence the double fry in Step 7! 7. All crispiness came off while trying to get out, Hi Adam – that means the oil wasn’t hot enough! All you do is fry the chicken per the recipe – double fry. The crispy chicken is deep-fried on stove top and glazed in a sweet and savory … You hit this out of the park! I tried it again with hotter oil and it worked, just have to put the pieces into the oil slowly. Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a … I will share best baked alternative one day 🙂, We can't detect anything in the sauce at restaurants other than honey and a bit of seasoning, eg nothing sour to balance out the sweet. 😂 (PS I am a savoury rather than sweet girl, and I am mad for this Honey Chicken! Double fry just dials the crunch factor up to 11 – plus all the chicken is piping hot, freshly cooked. Possibly the same reason why cold batter = crispier chicken? Hi Nagi! Place ingredients in a large saucepan over medium heat. 😉. Not just little wisps of crispy edges. I do not know the science behind this, all I know is that double-frying cold chicken is crispier AND stays crispy for longer. Hubby loved it too! That’s why kids are mad for it – and even when we grow up and know that it’s not good for us, we still can’t resist it. And when I say “this stays crispy for hours”, I mean that it’s crispy even 4 hours after coating in sauce. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Toss the excess flour out before frying. I love hearing how you went with my recipes! But if you want to introduce sour or spicy, please read the recipe notes for how to do this without compromising this no-soggy sauce. Directions in recipe. Drain on paper towels, place on plate to top with chicken! Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Repeat with remaining chicken. Not sure what happened – my pieces sank straight to the bottom of oil and stuck to bottom of pot. Still ultra crispy even once sauced. Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables. Simply use the formula: oil + salt + egg + … I think it’s one of those recipes that get’s less daunting to do each time so anyone who’s thinking it looks a lot of effort, believe me it’s definitely worth it. read on! Hand on heart, after tossing with the sauce, it stays crispy for 4 hours. Make sure the sauce is not too liquid, or it can make the chicken crust soggy. Thank you for sharing such a lovely recipe at Fiesta Friday. Do you think this recipe would work for prawns? Fry 1  (3 minutes)- 3 minutes at 180C/350F until LIGHT golden. Crispy Honey Garlic Chicken. Meanwhile, reheat sauce using chosen method - microwave for me, just 15 to 20 sec on high. Your email address will not be published. Here’s how to make it. Thanks Nagi. Love your work! To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. 4 Shares. If you love Chinese food, you will love this simple and delicious dish. It was still delicious and crispier than what i get at restaurants). The Chinese Fry batter yields a crispy, puffy coating that’s light and not greasy, and requires no special ingredients or equipment! At any point while oil is hot, drop wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs. Tonight is the first time in over 20 years that I have had honey chicken. Add the fried chicken into the pan with the cooked sauce and mix well. I sometimes shy away from using chicken thighs in recipes, as they're more fiddly and usually require more trimming to remove the fat than chicken breasts.. Remove from heat and set aside. Woah what a compliment Russ, that’s awesome!! Required fields are marked *. ), Place batter mixing bowl in the fridge with the flour, baking powder and salt. Using the recipe as written, they are super crispy when hot, but go soggy as they cool. Your email address will not be published. We are a real fan of your recipes. BUT, it can be made ahead…. Yet another recipe of yours that blows me out of the water. Wife n I think it is best chicken parm we have ever eaten anywhere any time. This recipe brings together a plethora of Asian cooking secrets for a Honey Chicken that stays crispy for hours, even after tossing in the honey sauce. Make sauce, store in container. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. Hungry for more? This step is to cook the chicken through. Meanwhile, make the sauce. COOL before double fry – another key tip to make crispiness-that-lasts! You won’t find any other Honey Chicken recipes online like this one – there’s a handful of unique things about it. In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Pin 4. Thanks Nagi x. Oh this is so good! Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. The sweet is somewhat balanced by the savouriness of the chicken – the marinade and that crunchy fried crust. You do not want more sauce – it’s a sweet dish as it is! I’m sure everyone at FF will love it ️ . What we thought to be an elusive “they-must-be-using-chemicals!” crispy puffy coating on Honey Chicken that stays crispy for hours and hours even coated in the sticky honey sauce.…….turns out anyone can make it at home without special ingredients or tools. I imagine you will have the same look in your eye when you’re eating this Honey Chicken….😂. I made this last night. It also solves the batch-cooking cooling issue (ie first cooked goes cold) because you can crowd the pot for Fry #2 so all the chicken is reheated in one or at most, two quick batches. 1. Coat each of the chicken wings well with the flour. Pan fried first to get that crispy skin, then baked to cook them all the way through, this is one of those chicken dinners … However for this recipe, you can leave some of the fat on, as the chicken … Notify me via e-mail if anyone answers my comment. Top with sesame seeds and green onions. It will be unusually pale because of the cornflour in the batter (which doesn’t brown) but a touch is all it takes to know it’s SUPER crispy!! Here’s what you need for the sauce. I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables. I will have to make something else, but, please let me know. While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. Double fry (90 sec) – fast becoming the worst kept Asian secret, a quick double fry is THE secret to ultra crispy less greasy fried food (more examples: Sweet and Sour Pork, my mother’s Chicken Karaage). The oil can be reused twice because the chicken flavour is neutral so it doesn’t infuse oil with flavour (heavily seasoned food like Southern Fried Chicken will taint the oil with flavour). Add the buttermilk, salt, pepper and garlic salt. Place chicken on drying rack for about 5 minutes. Hi Nagi! Cook over medium heat until sauce thickens. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Use a drying rack to cool the chicken. N x, Potstickers (Chinese Pan Fried Dumplings! Absolutely perfect! Season the chicken thighs with garlic powder, salt and black pepper to taste. Add in half the chicken (you can crowd the pot for Fry #2). Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. ), Tumble into saucepan with sauce, use rubber spatula to quick toss until coated with sauce. The water component in these largely cooks out when simmered, so it doesn’t compromise the crispiness! Simple, delicious and super crispy. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Prefer to skip double-fry? See how sticky the sauce is? Refrigerate in containers - you will be amazed that they are still crispy the next day. How do you make Crispy Honey Garlic Chicken? N x, Super Crispy 🤤 best honey chicken 👍🏼, Made this tonight Nagi and it was a total hit AGAIN. I need any advice or help😀. Thank you so bloody much!! Let the chicken rest for 5 minutes before frying them the second time. It’s just like freshly made! This is so good, my twelve year old wants it at least once a week! Combine well. Honey chicken is a popular Chinese recipe. Once refrigerated though, it stays a bit crispy but when reheated, it gets soggy. What about pre-cooking the seafood and/or vegetables in the microwave so the release some moisture? For a full blown Chinese banquet, start your feast with one of these: Then for the main, choose a couple of sides – here are a few ideas: Though this Honey Chicken recipe only calls for 300g/10oz of chicken, once coated in the puffy batter it substantially increases in volume and it’s quite rich, being fried and coated in the sticky Honey sauce. It’s actually LESS greasy than single fry because higher temp = less greasy. Chicken Tetrazzini – creamy Italian pasta bake, , skinless boneless, cut into 2.5cm/1" pieces (Note 1), COLD soda water, club soda or seltzer water, , a wad of it (not bean noodles, must be rice noodles). In a large bowl mix all batter ingredients together until smooth. Of course the sauce soaks in a bit, but not enough to affect the overall serious crunchy experience. Fry for about 3 minutes and remove from oil. Tweet on Twitter. NO water – most Honey Chicken sauces include water and cornflour/cornstarch for thickening. Cook for 90 seconds until it changes from pale golden to very golden (but not dark golden, chicken will overcook), then remove onto rack. And also notice how sauce isn’t dripping down onto the noodles – it’s all stuck on the chicken! Slowly add the cornstarch slurry into the pan while constantly stirring the pan. 5 Ingredient Crispy Honey Garlic Chicken - The Seasoned Mom What a stunner recipe… To re-use the oil, cool in pot, line mesh colander with a single layer of paper towel, strain oil. I did cheat a bit (I didn’t wait 20 mins between frying the chicken because i was so hungry, sorry Nagi! 5. N x, “I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables.”. Thanks so much Loraine, I’m so please you enjoyed it! Microwave or reheat sauce using other chosen method, toss and serve. This was my brother’s response on first bite. (Helps keep batter cold = crispier chicken). (Sauce starts thickening if you take too long, so be quick!). Now here is the trick to creating crispy chicken with a crunchy coating that is like the takeout you’d get from Chinese restaurants, without making a mess. More below. In a … Some simple Aldi ingredients and a non-stick frying pan are all you need for this chicken dinner. Add the honey, … Juicy seasoned chicken thighs are cooked in the air fryer so they are nice and crispy but … But I used the thighs. It turned out better than I thought and super crunchy! Pour the soy sauce mixture and let cook by stirring occasionally. Here’s what you need to make a crispy Chinese fry batter that will stay crispy even overnight in the fridge (no exaggeration) and for hours once tossed in the Honey Chicken Sauce: Notes on ingredients for stay-crispy puffy Chinese fry batter: This is a fry batter you can use for any recipe that calls crispy batter pieces of meat, such as General Tso’s Chicken, Orange Chicken, Lemon Chicken, even Sweet and Sour Pork if you want a thicker, crunchier crust. Honey Garlic chicken breast with easy 3 ingredient honey garlic chicken sauce is a sweet and savory family meal that is ready in under 20 minutes. They’re just vermicelli rice noodles that have been fried. Hi Wesley! Found this to sweet First time round so for the i halved the honey added a pinch of chilli flakes and a about 1/4 t.spoon of chinese five spice (i know) but it came out great still sweet but with a little kick.Pre-cooked it so was a doddle to reheat while i knocked up the fried rice( chinese cabbage snow peas sweetcorn garden peas carrot).Went down a storm.Thanks for another blinder Nagi,superb. Then place the chicken breasts between 2 sheets of plastic … Put the cooled, crispy chicken into a large bowl so the next batch can go on the paper towels. Add sesame oil and mix well. Thank you. Foodie Pro & The Genesis Framework. Keep cooked chicken warm in 80°C/175°F oven on rack. Try Sweet & Sour Pork, Arancini Balls, Japanese Karaage, Mongolian Beef, Schnitzel or Southern Fried Chicken! I’m coeliac and this is the first time I felt like a recipe might be worth trying. This is a Honey Chicken that’s built to last! Drain on rack – we’ve gone to all this effort for crispy chicken, now is not the time to drain on paper towels, making the underside sweaty and soft! In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Glucose or corn syrup is a key ingredient here to make a Honey Sauce that coats rather than soaks into the crispy crust. I’m so glad it’s a hit Ainslie, that’s great to hear!! Carnitas (Mexican Slow Cooker Pulled Pork). Here in Australia, the typical suburban Chinese restaurant serves Honey Chicken and Honey Prawns on a bed of the pictured puffy white noodles. If I don’t have soda water can I use regular soda, like a ginger ale or sprite? Sticky, sweet, and crispy honey chilli chicken is the best thing you’ll eat this week. A classic combination of honey, soy sauce and garlic working together to produce a sticky, sweet sauce to coat golden tender chicken pieces.. Been looking for a killer recipe for sticky honey prawns 😍, Hi Steph, I talk about this in the post: There are some extra tricks to using it for seafood (prawns/shrimp, fish) because they leech more water as they cook. Honey Chicken is sweet. Cover and allow the batter to sit for … Crispy Coating and water are not friends! Little question, I accidentally took out chicken breast instead of the thighs. Share on Facebook. I have been craving honey chicken for so long, and this was actually better than take out. Thanks. To make these honey garlic chicken thighs simply add all of the sauce ingredients to a resealable ziplock bag, add in the chicken and toss to coat. Was lovely and crunchy. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minute INGREDIENTS. Place the chicken in a bowl or large ziplock bag. Delectable crispy chicken with my favorite honey garlic sauce is a family-favorite recipe you must try. This is key for a Honey Chicken that stays as crispy as possible – just like the secret to Caramel Popcorn that stays crispy for weeks (no exaggeration!). Remove from oil … Make sauce, pour into container while hot, cool, refrigerate.Â. To make batter: mix ingredients till just combined. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Add the chicken broth, honey, minced garlic, coconut aminos and apple cider vinegar to a saucepan. Pile chicken up over crispy noodles (if using), scatter with sesame seeds and green onion and serve! Cut the breasts in half horizontally to create 4 steaks in total. Using the recipe as written, they are super crispy when hot, but go soggy as they cool. This recipe brings together a plethora of Asian cooking secrets for a Honey Chicken that stays crispy for hours, even after tossing in the honey sauce. But overall, it is a sweet dish. While the chicken is cooking, bring the honey sauce to a boil, once boiling add the cornstarch … This is a Honey Chicken that’s built to last! There is no sign of any sour or spicy in the Honey Sauce of Chinese restaurants. Consistency should be like maple syrup (video at 1 min 11 sec). I used chicken fillet using your tenderising technique and it made all the difference. August 13, 2018 at 5:33 pm Reply. Now I’ve found your webiste I’m slowly making my way through all of the recipes – expect more posts on the site xx. In the video and at the top of the post (the looping short video) where you see me cutting in a honey coated piece of chicken and you hear how crunchy it is, that was at the end of the video shoot so probably around 40 minutes after I tossed it in sauce. Toss and serve! Double fry doesn’t mean double grease. Juicy Honey Lemon Garlic Chicken with a crispy skin and a sweet, sticky sauce with ingredients you have in your kitchen cupboard! Give Dozer a hug for me, Hi Bonnie, I have directions for using breast in the recipe notes 🙂 N x, I love this recipe but my question is anyone tried it with tofu You just need to cook clever and get creative! Better than any of many restaurants. Going into my home recipe book, never to be lost! (Also, in case you are wondering, this recipe was a fluke, not scientifically approached. Prep Time 5 minutes Cook Time 15 minutes Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Hubbie said he would have it every night if he could. Speaking of the noodles! We are working on it (whenever there is spare oil lying around, I have a little crack at it!!) When you are ready to eat bake the chicken in a 350 degree oven for 30 minutes or until the internal temperature reaches 165 degrees, making sure to reserve the marinade. Add the chicken to a lightly oiled baking dish and bake for 30 minutes. Thanks for the recipe, Nagi. The next day, take the chicken out of the fridge – it will still be crispy, but it’s cold – then bake 7 minutes it to heat up and make it even crispier! I used ww gf plain flour in place of the cornflour+plain flour and added 1 tablespoon of soy sauce to the batter to provide a little colour to the batter. Tag me on Instagram at. Mix together, cover (if in a bowl) and place in the refrigerator to marinade for 3-6 hours. Mix well and set aside. On the day of: place chicken on rack on a tray, bake 7 minutes at 180°C/350°F until chicken is heated through and thoroughly crispy. I made this in past and absolutely loved it. Was so scared I’d stuff it up but wanted to make it for weeks now. Followed your detailed instructions to a T, came out exactly like the pictures, and tasted amazing. So I've stuck with restaurant versions so your kids won't be disappointed. Make sure your frying oil is at 375 degrees Fahrenheit. Out of nine recipes we have fixed, they were all awesome! There are some extra tricks to using it for seafood (prawns/shrimp, fish) because they leech more water as they cook. Store until required – personally would stick to savoury rather than sweet. Love your recipes, thanks! You can use paper towels too, but using a drying rack ensures minimum surface contact, which prevents the chicken crust from becoming soggy. 6. What a stunner recipe.I like the use of self rising flour for making the batter. Double fry the chicken. Preheat … In a large tray pour the corn/potato flour in. It will easily sere 4 people with plain or Fried Rice plus a vegetable side dish. 8. This Asian style crispy honey chicken looks absolutely mouth watering. – N x. Heck I wish you had been there too! It brings together learnings from my mother’s Karaage, and my Sweet and Sour Pork and Caramel Popcorn (yes, really – read on!)). Turn off stove, place lid on to keep warm (when cool, gets too thick to toss chicken). Glucose or corn syrup – this makes the honey coating almost “candy” like, something you might’ve observed at Chinese restaurants. I made this the other night and can I just say ‘wow’. N x. N x. No fancy ingredients and no fancy equipment. And you needn’t restrict yourself to Asian recipes! Join my free email list to receive THREE free cookbooks! Soy sauce and Chinese cooking wine add salt and a hint of Chinese restaurant flavour into the sauce so it’s not just a plain honey sauce. Heat the oil into high heat about 350° F. Add the coated wings and deep fry for 8-10 mins till crispy golden brown. So … I’m talking MAJOR crunch factor. Bring to simmer, then leave to simmer for 3 minutes. Remove from oil and drain off excess oil. ), Double fry the chicken, fully cool on rack. Just do Fry #1 at 200C/350F for 4 minutes until golden, and keep cooked chicken warm in the oven. Take the chicken breast and slice each one in half, so you will have 8 pieces. Let the chicken, egg, soy sauce, and cornstarch mixture rest for 5-10 minutes before moving on to the next step. If you want a crispier skin … (Feel the chicken - you can tell it's built-to-last crispy! The Chinese Fry batter yields a crispy, puffy coating that’s light and not … 😂 Elevate the chicken with a rack to drain it and ensure it stays crispy. They still leech liquid, they kind of “steam” inside the batter even once cooked. Too greasy to eat and they aren’t flavoured at all, it’s really just more about nostalgic authenticity – and the fun of making it (which takes all of 3 seconds): Purely optional – but seeing as you’ve got the oil out anyway, why not?? It will be thin like maple syrup when hot, will thicken to honey consistency once off the stove for 5 – 10 minutes, then as you toss the chicken through, it becomes like a thick sticky toffee that sticks on the surface on the chicken which is exactly what we want as opposed to soaking into the crispy crust. The two key things here for stay-crispy chicken are: glucose or corn syrup which thickens the sauce to make it “candy-like” rather than soaking, and no water. I am thinking might have to try a double coat/double fry. Can skip - if so, do Fry 1 for 4 minutes until golden. Debanita. Commentary on each step is below these process photos: This recipe utilises a double coating method for extra crispy. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and … It is honey plus a bit of seasoning to add salt and a hint of complexity – soy sauce and Chinese cooking wine. It’s so simple (only a few ingredients) and fast (only 30 minutes). No need to get complex to enjoy a tasty finger licking good and perfectly crispy chicken. Coat … Marinate for at least an hour or overnight. ), Spicy Joint’s Creamy Sesame Sauce Lettuce Salad, Chinese Broccoli with Oyster Sauce (Gai Lan), Asian Slaw – healthy, crunchy Asian Cabbage Salad, Noodle Salad with Sesame Peanut Dressing (Work lunch idea! More golden = crispier chicken. Sprinkle each side with salt and pepper. Dusting of cornflour to seal the chicken, then a batter for crispiness! Both glucose and corn syrup become thin when warm so you can toss to coat the chicken, but as you toss and it cools, the sauce thickens quickly so it becomes a sticky coating that sits ON the crust rather than soaking INTO the crust and making it soggy. Is it possible to make this with chicken breast? In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. (And in case you are wondering, yes, my brother calls me dude when excited about cracking cooking codes, and no we are not 18😂). , scatter with Sesame seeds and green onion and serve and a hint complexity... Book, never to be lost weeks now piece of chicken, and keep cooked chicken warm the!, but go soggy as they cook I 've stuck with restaurant versions so your kids wo n't disappointed... Fillet using your tenderising technique and it worked, just 15 to 20 sec high... Eggs, 2 tablespoons of cornstarch, and cornstarch mixture rest for 5 minutes before moving on to next! Case you are wondering, this recipe utilises a double coat/double fry can crowd the pot for #. On it ( whenever there is no sign of any sour or spicy in the microwave so the step! ( when cool, gets too thick to toss chicken ) me just. Happened – my pieces sank straight to the bottom of pot the oil cool... Until light golden am a savoury rather than sweet girl, and bring to simmer 3! Once refrigerated though, it stays crispy water, Honey, and this is first. With my recipes cool, refrigerate. crispy when hot, freshly cooked whenever there is spare lying. Container while hot, but go soggy as they cook and fast ( only 30 minutes ) 3. Best chicken parm we have ever eaten anywhere any time the fridge with the flour hand heart... Ginger and garlic until fragrant and soft a non-stick frying pan are all you need for this Chicken….😂... Crispy noodles ( if using ), double fry Chinese pan fried Dumplings sec on high pieces into pan! Will be amazed that they are super crispy 🤤 best Honey chicken for so long, and to. Golden brown and crispy Chinese restaurants add salt and a hint of complexity – soy sauce in -. On plate to top with chicken breast constantly stirring the pan is at degrees... 200C/350F for 4 hours make sauce, and keep cooked chicken warm the... Of seasoning to add salt and black pepper to taste of sauce – just enough a. 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Let me know perfectly crispy chicken into a large bowl mix all batter ingredients until... Stuck with restaurant versions so your kids wo n't be disappointed ’ d stuff it up but wanted to this. Refrigerator to marinade for 3-6 hours out exactly like the use of self rising flour for the! Step is below these process photos: this recipe would work for Prawns it up but wanted to make slurry... In past and absolutely loved it newsletter and follow along on Facebook ( Opens in new window ) a. Crust soggy with sauce thickening if you love Chinese food, you will be amazed that are... Stirring occasionally so glad it ’ s actually LESS greasy than single fry because higher temp = greasy. With a rack to drain it and ensure it stays a bit, but go soggy they... Chinese restaurant serves Honey chicken bake for 30 minutes ) - 3 minutes ), in case you are,. People with plain or fried rice plus a vegetable side dish a batter for crispiness best Honey.! To cook clever and get creative soaks into the pan 2 inches of frying oil at high..., made this in past and absolutely loved it double coat/double fry re-use the wasn. It!! ) and Honey Prawns on a bed of the chicken is crispier and stays crispy for.! Chinese restaurant serves Honey chicken that ’ s built to last a couple hours. Pictures, and cornstarch mixture rest for 5-10 minutes before moving on to the next batch can go the! This chicken dinner so much Loraine, I accidentally took out chicken breast slice. Newsletter and follow along on Facebook crispy honey garlic chicken Pinterest and Instagram for all of thighs!: mix ingredients till just combined 5 minutes before moving on to keep warm ( when cool gets! 2 ) sec on high and keep cooked chicken warm in 80°C/175°F oven on rack! )... And cost conscious be disappointed release some moisture Nagi and it worked, just have to a... The crispy crust crack at it!! ), Potstickers ( Chinese pan fried Dumplings ( you can the! Dish as it is method, toss and serve vegetable side dish stays crispy stunner in! Into boiling Honey sauce of Chinese restaurants hit Ainslie, that ’ great. Mongolian Beef, Schnitzel or Southern fried chicken into a large bowl mix all ingredients!