Crispy Honey Chicken
Crispy Honey Chicken - Restaurant Style!
Vincent Yeow Lim
4
20 minutes
15 minutes
471
Chinese
Mains
Honey chicken is one of the quintessential Chinese dishes, marrying perfectly crispy chicken with a shiny, sticky honey glaze. It’s a dish loved by everyone young to old, and Vincent Yeow Lim version comes from his family restaurant, where they've been using the same recipe for over 30 years!
The secret to this recipe is the batter, with the ratio of flour, cornstarch and water creating the perfect batter which stays crispy for hours.
Ingredients
BATTER
- 1 Cup Self-raising Flour
- ½ Cup Cornflour
- 1 Cup + 2 Tbsp Water
CHICKEN
- 300gm Velveted chicken or chicken thigh
- 1 litre Canola Oil
SAUCE
- 3 Tbsp Honey
- 2 Tbsp Water
- 1 Tsp Custard Powder
- 1 Tbsp Sugar
- Pinch of salt
- ¼ Tsp YumYum, or MSG
TO SERVE
- Fried Thin Vermicelli Noodles
- Toasted Sesame Seeds
Directions
BATTER
Combine the flour and cornstarch in a large bowl
Add the water and whisk until smooth
Add the marinated chicken and stir until completely coated
Set aside and heat the oil
CHICKEN
Heat the oil over high heat in a wok or pot until it reaches 180C/350F
Add the chicken and fry for 10 minutes, or until cooked through and golden brown
Strain the chicken from the oil and set aside
Set the left over oil aside to be used next time you deep-fry
SAUCE
Combine the honey, water, custard powder, sugar, salt and yumyum together in the empty wok or pot
Heat over high heat until bubbling and slightly thickened
Add the chicken and toss until combined
Serve on a plate with fried vermicelli (optional) and sprinkle with sesame seeds
Enjoy with a side of rice
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