recipetineats5.0
Built-to-last CRISPY Honey Chicken
Recipe video above. This recipe brings together a plethora of Asian cooking secrets for a crispy chicken that stays crispy for 4+ hrs even after tossing with sauce:1. Double coating - dredge in cornflour/cornstarch followed by batter2. Cold batter made with soda water = crispier chicken that's puffy and light, not dense and greasy3. Cornflour/cornstarch + flour batter - cornflour for ultra crispiness, flour for golden colour + baking powder lift4. Double fry for extra long lasting, thicker crispiness AND less greasy (Asian secret!)5. No-Soggy Sauce - glucose or corn syrup to make it "candy like" to stick on chicken crust rather than soaking in, plus NO WATER in the sauce.See Notes for make ahead (99% like freshly made).
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pot
- ●saucepan
- ●stove
- ●whisk
- ●spatula
📝 Preparation Steps
1
Recommended step for beginners:
2
Place batter mixing bowl in the fridge with the flour, baking powder and salt. (Helps keep batter cold = crispier chicken)
cornflour/cornstarch2 tspcup cornflour/cornstarch1/2cornflour/cornstarch (Note 8)6 tbspflour (, plain/all purpose)4 tbsp(25g) glucose OR corn syrup (light) (Note 6)1.5 tbsp
3
Marinate & Dust Chicken:
4
Marinade: Mix Chicken and Marinade in a bowl. Refrigerate for ⏱️ 30 minutes.
5
Dust: Spread the 1/2 cup cornflour/cornstarch on a shallow plate. Scatter over about 8 to 10 chicken pieces, toss to coat, shake off excess, put on a plate. Repeat with all chicken.
cornflour/cornstarch2 tspcup cornflour/cornstarch1/2cornflour/cornstarch (Note 8)6 tbspflour (, plain/all purpose)4 tbspcup (100g) honey1/3(25g) glucose OR corn syrup (light) (Note 6)1.5 tbsp
6
Cold Batter & Fry #1:
7
Rack: Place a rack on a tray (for draining, Note 3)
8
Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 180°C/350°F on medium high stove (or until chicken starts sizzle straight away when dipped).
9
Make Cold Batter: Whisk together flour, cornflour/cornstarch, baking powder and salt. Pour in 7 tbsp soda water, then do minimum whisks just to combine (10 or so) - few lumps ok, better than whisking too much (changes coating texture).
cornflour/cornstarch2 tspcup cornflour/cornstarch1/2cornflour/cornstarch (Note 8)6 tbspflour (, plain/all purpose)4 tbsp(25g) glucose OR corn syrup (light) (Note 6)1.5 tbsp
10
Batter thickness: should fully coat chicken easily, not be see through, but not thick and heavy - see video at ⏱️ 44 seconds. Use extra water 1 teaspoon at a time to achieve right thickness.
11
Dredge: Drop 8 or so pieces of chicken into the batter. Turn to coat, then carefully place in oil.
12
Fry #1: Cook for ⏱️ 3 minutes until light golden and crispy - when you pick them up, you can tell it's very crispy.
13
Drain & repeat: Place on rack, repeat with remaining chicken - I cook in 4 batches, don't crowd the pot, brings oil temperature down too much.
14
Cool chicken for ⏱️ 20 minutes (Note 4). Meanwhile, make Sauce.
15
Honey Sauce:
16
Place ingredients in a large saucepan over medium heat. Bring to simmer, then leave to simmer for ⏱️ 3 minutes.
17
Consistency should be like maple syrup (video at ⏱️ 1 min ⏱️ 11 sec). Turn off stove, place lid on to keep warm (when cool, gets too thick to toss chicken).
18
Fry #2 - for ultra crispy!
19
Heat oil to 200°C/390°F.
20
Add in half the chicken (you can crowd the pot for Fry #2). Cook for ⏱️ 90 seconds until it changes from pale golden to very golden (but not dark golden, chicken will overcook), then remove onto rack. More golden = crispier chicken.
21
Repeat with remaining chicken. (Feel the chicken - you can tell it's built-to-last crispy!)
22
Toss in Sauce & Serve:
23
Tumble into saucepan with sauce, use rubber spatula to quick toss until coated with sauce. (Sauce starts thickening if you take too long, so be quick!)
24
Pile chicken up over crispy noodles (if using), scatter with sesame seeds and green onion and serve!
(25g) glucose OR corn syrup (light) (Note 6)1.5 tbspSesame seeds, finely sliced green onions
25
Puffy Crispy Noodles (optional):
26
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.
27
Drain on paper towels, place on plate to top with chicken!
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