Description
Discover how to make Crispy Chinese Honey Garlic Chicken with our easy recipe. Learn the secrets to perfect crunch and flavor that will delight your taste buds!
Ingredients
- 1 pound (454 g) boneless skinless chicken thighs or breasts, cut into bite sized pieces (about 1 -2 inch/2.5-5 cm)
- oil, enough to fill skillet 1 inch/2.5 cm use Canola oil or other vegetable oil
- 2 egg whites
- 1 tablespoon (15 ml) cornstarch
- pinch salt or other seasonings, Note 1
- 4 tablespoon (60 ml) honey
- 2 cloves garlic, minced (or 3 if preferred)
- 2 tablespoon (30 ml) soy sauce
- 1 teaspoon (5 ml) freshly ground black pepper (or less if you like less peppery)
- Toasted sesame seeds
- 1 green onion, sliced
Instructions
- ORGANIZE YOUR PREPARATION AREA:
- – Preheat your oven to a low setting or 200°F (93°C) to maintain the chicken’s warmth between cooking batches or until serving.
- – Set up a baking sheet with parchment paper or aluminum foil to hold the chicken while keeping it warm. You can add a rack on top if desired, but it’s optional.
- – Combine the sauce ingredients in a pot large enough to accommodate all the chicken after frying.
- – Prepare the frying oil by pouring 1 inch (2.5 cm) into a skillet with high sides or a wok.
- MARINATE THE CHICKEN:
- – In a bowl, whisk together the egg whites, cornstarch, and a pinch of salt (or additional seasonings as preferred) until the mixture is smooth and frothy.
- – Add the chicken pieces to the mixture and allow them to marinate for 10-15 minutes while the oil heats up.
- HEAT THE OIL FOR FRYING:
- – As the chicken marinates, heat the oil in a large skillet over medium-high heat until it reaches 350-360°F (177-182°C). Use a frying or instant-read thermometer to check the temperature. If you don’t have a thermometer, follow Note 3. This process should take 10-15 minutes.
- FRY THE CHICKEN:
- – Once the oil is hot enough, gently place the marinated chicken pieces into the skillet one by one. Ensure not to overcrowd the pan, which may require cooking in 2-3 batches based on the skillet’s size.
- – Fry the chicken for approximately 3-4 minutes per batch, turning once, depending on the size of the pieces.
- – Remove the chicken with a slotted spoon and let it drain on a paper towel. Place it on the prepared baking sheet and keep it in the oven to stay warm.
- – Reheat the oil to the desired temperature before beginning the next batch, and adjust your stove if necessary to maintain the proper temperature.
- PREPARE THE SAUCE AND COMBINE WITH CHICKEN:
- – Cook the honey garlic sauce over medium-high heat for 1-2 minutes until it slightly thickens. If it becomes too thick, add a small amount of water.
- – Mix the fried chicken into the sauce in the pot, ensuring it is well-coated.
- – Transfer the coated chicken to a serving plate, sprinkle with toasted sesame seeds, and garnish with sliced green onions, if desired.
Notes
- Ensure chicken is evenly coated in egg white and cornstarch for a crispy finish. Keep oil at 350-360°F (177-182°C) for proper frying, adjusting heat to avoid sogginess. Briefly sauté garlic before adding honey and soy sauce for enhanced aroma.
