Name: Crispy Chinese Honey Garlic Chicken
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 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); 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); 2–3 cups vegetable oil (or canola oil); ⅓ 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); 25g (2 oz) vermicelli rice noodles (optional; use rice noodles, not bean noodles); Sesame seeds; Finely sliced green onions

Description

Enjoy a restaurant-style crispy Chinese Honey Garlic Chicken at home with this easy recipe. Tender chicken thighs are marinated and coated in a light, puffy batter, then fried to golden perfection and tossed in a sweet, savory honey garlic sauce. Garnished with sesame seeds and green onions, this dish is perfect served with steamed rice or noodles.

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)

Dredging:

½ cup cornflour (cornstarch)

Stay-Crispy Puffy Batter:

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)

Oil for Frying:

2–3 cups vegetable oil (or canola oil)

Honey Sauce:

⅓ 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 / Serving:

25g (2 oz) vermicelli rice noodles (optional; use rice noodles, not bean noodles)
Sesame seeds
Finely sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine chicken pieces with light soy sauce, cooking wine, and cornflour. Mix well and marinate for at least 30 minutes.
Dredge the marinated chicken in cornflour, shaking off excess.
To prepare the batter, whisk together cornflour, flour, baking powder, and salt. Gradually add cold soda water until you get a thick but smooth batter.
Heat vegetable oil in a deep pan or wok to 350°F (175°C).
Dip each chicken piece into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches to avoid overcrowding. Fry until golden and crispy, about 4–5 minutes. Remove and drain on paper towels.
In a small saucepan, combine honey, glucose (or corn syrup), soy sauce, and cooking wine. Warm over low heat until syrupy and well blended.
Toss fried chicken pieces in the honey sauce until evenly coated.
If using vermicelli rice noodles, deep fry them until puffed and crispy, then drain on paper towels.
Serve chicken garnished with sesame seeds, green onions, and crispy vermicelli noodles on the side or on top.

Notes

Adjust honey sauce sweetness to taste.
Use cold soda water for batter to ensure crispiness.
Cooked chicken pairs well with steamed rice or stir-fried vegetables.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese