Honey Chicken

Crispy Honey Chicken

Crispy Honey Chicken is a dish I had when we first arrived in Brisbane from Singapore. We love that super crispy coating, the tender chicken within and that delicious honey sauce. It’s a perfect combination. Here’s my version. The chicken remains crispy even after coating with the honey sauce. 😋

INGREDIENTS

  • 500 gm chicken meat (breast or thigh)
  • Marinade:
    • 1 tbsp soy sauce
    • 1 tsp sugar
    • 1 tbsp cornflour
  • Dredge:
    • 2 tbsp of cornflour
  • Coating:
    • 3 tbsp flour
    • 1 tbsp cornflour
    • 1/2 tsp baking powder
    • Dash of salt
    • Enough cold water (from the fridge) – mix gradually to a coating consistency
  • Honey Sauce:
    • 2 tbsp honey
    • 1 tbsp maple syrup
    • 1 tsp soya sauce

METHOD

  1. Cut the chicken meat into 1″ cubes.
  2. Marinate chicken with soya sauce, sugar and cornflour. Marinate for at least 30 minutes.
  3. Prepare 2 bowls: 1 with cornflour and another with coating mixture. For coating mixture, add rice flour, cornflour, baking powder and salt. Add cold water (from the fridge) 1 tablespoon at a time. Mix well with the flours to a coating consistency. Depending on the flour, you may require 3 tbsp of water or more. The desired consistency is one that should coat the back of a spoon.
  4. Prepare to deep fry – add 2″ of oil to a small pot. Ensure the oil is hot by dropping a little coating mixture into the oil. It should float up immediately.
  5. Dredge the chicken in the bowl of cornflour, then into the coating mixture. Drop the chicken into the oil carefully. Cook in batches, avoid overcrowding. Once golden, remove to a wire rack to drain excess oil. Note: Deep fry again in hot oil if you want super crunchy chicken, otherwise one lot of frying should be sufficient.
  6. Empty the oil from the pot. Add honey sauce and simmer for a minute or 2. Add the crispy chicken and stir to coat. Remove to a serving plate. Enjoy the crunchy chicken coated in a delicious honey sauce. 😋😋😋

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