Name: Chinese Honey Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asiatique
Ingredients: 2 pounds (907 g) chicken thighs (boneless and skinless, cut into 1 inch cubes); 3 tablespoon (45 ml) s soy sauce (low sodium); 1 tablespoon (15 ml) apple juice; 1 egg white; 2/3 cup (160 ml) chicken broth (low sodium or no sodium added); 2 tablespoon (30 ml) s apple juice; 2 tablespoon (30 ml) s white vinegar; 1/4 cup (60 ml) honey; 2 tablespoon (30 ml) s soy sauce (low sodium); 2 tablespoon (30 ml) s brown sugar (packed); 2 cup (480 ml) s all-purpose flour; 3 cloves garlic (minced); 3 teaspoon (15 ml) s cornstarch (mixed with 3 tablespoon (45 ml) s water); 1 tablespoon (15 ml) sesame seeds; Vegetable oil for frying

Description

Discover the secrets to making perfect Chinese Honey Chicken with our step-by-step recipe. Learn how to create this flavorful, crispy dish that will impress everyone!

Ingredients

2 pounds (907 g) chicken thighs (boneless and skinless, cut into 1 inch cubes)
3 tablespoon (45 ml) s soy sauce (low sodium)
1 tablespoon (15 ml) apple juice
1 egg white
2/3 cup (160 ml) chicken broth (low sodium or no sodium added)
2 tablespoon (30 ml) s apple juice
2 tablespoon (30 ml) s white vinegar
1/4 cup (60 ml) honey
2 tablespoon (30 ml) s soy sauce (low sodium)
2 tablespoon (30 ml) s brown sugar (packed)
2 cup (480 ml) s all-purpose flour
3 cloves garlic (minced)
3 teaspoon (15 ml) s cornstarch (mixed with 3 tablespoon (45 ml) s water)
1 tablespoon (15 ml) sesame seeds
Vegetable oil for frying

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Instructions

Marinate the chicken: Combine the chicken pieces with the marinade ingredients in a large bowl, ensuring the egg white is fully incorporated. Let it soak for 15 minutes.
Prepare the sauce: Whisk all the sauce ingredients together in a separate bowl until well combined.
Coat the chicken: Add flour to the marinated chicken and thoroughly mix to evenly coat all pieces.
Heat the oil: Pour vegetable oil into a wok until it reaches one-third of the way up. Warm it over high heat until it hits 325°F.
Cook the chicken: Remove any excess flour from the chicken and fry in portions for about 3 minutes, until each piece is cooked through and golden brown. I needed three batches to cook all the chicken. Place the cooked pieces on a plate lined with paper towels.
Complete the chicken: In a clean wok, heat approximately 1 tablespoon of vegetable oil over medium heat. Sauté the minced garlic for 20 seconds until aromatic. Pour in the sauce mixture and cook until the sugar is dissolved and the liquid begins to simmer. Add the cornstarch mixture and stir for 1-2 minutes until the sauce slightly thickens. Mix in the fried chicken pieces until they are all well-coated in the sauce.
Serve and garnish: Move the chicken to a serving dish, pour any remaining sauce over the top, and sprinkle with sesame seeds. Enjoy with rice.

Notes

Ensure the egg white is well blended into the marinade for better flour adhesion.nDissolve the brown sugar completely before adding the cornstarch mixture to ensure a smooth sauce.nFry chicken in small portions to keep oil hot for even browning.