Description
This Crispy Chinese Honey Garlic Chicken recipe features tender chicken thighs marinated and coated in a light batter, then deep-fried to golden perfection and tossed in a luscious honey garlic sauce. Garnished with sesame seeds, green onions, and optional crispy vermicelli noodles, it’s a perfect harmony of sweet, savory, and crunchy textures for an authentic homemade Chinese dish.
Ingredients
Scale
Chicken Marinade
- 300g (10 oz) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine (or substitute with soy sauce)
- 2 tsp cornflour (cornstarch)
Batter
- ½ cup cornflour (cornstarch)
- 6 tbsp cornflour (cornstarch)
- 4 tbsp plain/all-purpose flour
- 7–8 tbsp cold soda water (club soda or seltzer water; NOT sparkling mineral water)
- ¼ tsp baking powder
- ¼ tsp kosher salt (halve if using table salt)
Frying
- 2–3 cups vegetable oil (or canola oil)
Honey Garlic Sauce
- â…“ cup (100g) honey
- 1.5 tbsp (25g) glucose or light corn syrup
- 1 tbsp light soy sauce
- 2 tsp Chinese cooking wine (or more soy sauce)
Garnish & Optional
- 25g (2 oz) vermicelli rice noodles (optional; use rice noodles, not bean noodles)
- Sesame seeds
- Finely sliced green onions
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with light soy sauce, Chinese cooking wine, and 2 teaspoons of cornflour. Mix thoroughly to coat the chicken evenly and marinate for at least 30 minutes to allow flavors to infuse and tenderize the meat.
- Dredge the Chicken: After marinating, dredge each piece of chicken in cornflour, shaking off any excess. This step helps create a crispy outer layer when fried.
- Prepare the Batter: In a separate bowl, whisk together ½ cup cornflour, 6 tablespoons cornflour, all-purpose flour, baking powder, and kosher salt. Gradually add cold soda water while whisking until you achieve a thick but smooth batter suitable for coating the chicken.
- Heat the Oil: Pour 2 to 3 cups of vegetable or canola oil into a deep pan or wok and heat to 350°F (175°C). Proper oil temperature is crucial for crispy frying without absorbing excess oil.
- Fry the Chicken: Dip each marinated chicken piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to prevent overcrowding which ensures even cooking. Cook the chicken for 4 to 5 minutes or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Honey Garlic Sauce: While the chicken fries, combine honey, glucose (or light corn syrup), light soy sauce, and Chinese cooking wine in a small saucepan. Warm gently over low heat, stirring occasionally, until the mixture becomes syrupy and well blended.
- Toss Chicken in Sauce: Place the fried chicken pieces in a bowl and pour the warm honey garlic sauce over them. Toss well to ensure all pieces are evenly coated with the sticky, flavorful sauce.
- Prepare Vermicelli Noodles (Optional): If using vermicelli rice noodles, deep fry them in hot oil until they puff up and become crispy. Drain on paper towels to remove excess oil.
- Serve and Garnish: Plate the honey garlic chicken and garnish with sesame seeds and finely sliced green onions. Serve with the crispy vermicelli noodles on the side or sprinkled on top for added texture and visual appeal.
Notes
- Use cold soda water in the batter to achieve a light and crispy texture.
- Maintaining the oil temperature at 350°F (175°C) ensures the chicken crisps up without becoming greasy.
- If you cannot find glucose or light corn syrup, additional honey can be substituted but glucose helps achieve the right syrupy consistency.
- Vermicelli noodles are optional but provide a delightful crunch if included.
- Cut the chicken into uniform pieces to ensure even cooking.
- Adjust salt in the batter according to the saltiness of soy sauce used.
