Super Easy Chinese Honey Chicken
For anyone who regularly orders from a Chinese restaurant, but has always wanted to try making their own, this is a great recipe to try if you’re looking for truly crispy and sticky chicken. The secret is in the method I used to make these, no breading required, just a simple marinade, mix the chicken with flour and fry. The crispy chicken is then coated with a sweet and slightly salted glazed, that’s effortless and easy to make. This honey chicken has lots of flavor, perfect to serve over some rice for a nice lunch or dinner. To get more adventurous, here are some of my other recipes such as Szechuan Chili Shrimp, Chow Mein, or Hot and Sour Soup. Don’t feel intimidated though, because most Asian recipes tend to have a lot of ingredients, but are really very easy to make. Once you have everything ready, the cooking time is minimal.
What You Need To Make Chinese Honey Chicken
Chicken – I use chicken thighs which are nice, tender and most importantly, juicy. You can use boneless skinless chicken breast as well. Soy sauce – Soy sauce is used in both the marinade and the sauce, I use low sodium soy to control the amount of salt but you can definitely use regular soy sauce especially if you want the chicken saltier. Shaoxing Wine – This medium-dry wine produced in Shaoxing has a rich, slightly nutty taste. Some good substitutes can be dry sherry or mirin or even just some more chicken broth. Egg white – This is going to help bind the flour to the chicken. Broth – I use an organic no salt added chicken broth to control the sodium content. This is the base of the sauce. Vinegar – Use white wine vinegar which balances the sweetness of the sauce. Honey – Use a liquid honey which is the star of this recipe. Sugar – Brown sugar, packed for extra sweetness and also add some caramel flavor. Flour – Plain white all-purpose flour which gives a nice crispy coating to the chicken. Garlic – Minced garlic always adds great flavor. Cornstarch – Cornstarch will help to thicken up the sauce. Sesame Seeds – Used for garnish. Oil – Use vegetable oil which is great for high heat and used to fry the chicken.
How To Make Chinese Honey Chicken
Some Tips
Leftovers
Store this Chinese honey chicken in the refrigerator in an airtight container for 3-4 days.
Freezer
Freeze in an airtight container or freezer bag for 3-4 months. Freeze chicken and sauce separately on a sheet pan prior to placing in a container to help prevent sticking, especially if you only want to remove and use a portion at a time.
More Great Asian Recipes To Try
Chinese Lemon ChickenHomemade Egg RollsSticky Honey Soy Chicken WingsChinese Style Meat BunsHoney Sesame ChickenThree Cup ChickenBlack Pepper Chicken
