Introduction
Tutorial: how to make Chinese honey chicken — double-battered crispy chicken + sticky honey-soy glaze. 35 min takeout copycat.
Ingredients List
- 1.5 lb chicken breasts cubed + S+P + soy + Shaoxing
- 1/2 cup cornstarch dredge + (1/2 cup flour + 1/2 cup cornstarch + baking powder + salt + 1 egg + 3/4 cup cold water)
- 1/2 cup honey + 1/4 cup soy + 2 tbsp rice vinegar + 2 tbsp brown sugar + Shaoxing + 4 garlic + 1 tbsp ginger + sesame oil + white pepper + chili
- 1 tbsp cornstarch + 2 tbsp water slurry
- 4 cups oil + sesame seeds + scallions + rice + broccoli
Timing
Marinate 10. Pre-prep 5. Fry 10. Toss 10. Total 35 min.
Step 1 — Marinate
10 min.
Step 2 — Glaze + Slurry
Simmer + thicken.
Step 3 — Double Batter
Dry dredge + wet batter (cold water).
Step 4 — 350°F Oil
Wooden spoon test.
Step 5 — Double Batter + Fry 2 Batches
4-5 min each. Wire rack.
Step 6 — Toss Glaze
Quick. Don’t oversaturate. Over rice with garnish.
Nutritional Information
- Calories 620 | Protein 34g | Fat 22g | Carbs 72g | Sugar 40g
Healthier Alternatives
Bake 425°F. Thighs. Less honey. Coconut aminos. Air fry.
Serving Suggestions
Jasmine rice, broccoli, bok choy. Tsingtao, jasmine tea.
Common Mistakes to Avoid
- No double batter
- Warm water
- Crowded
- Over-toss
- Cool oil
Storing Tips
3 days fridge. 400°F 8 min reheat. No freeze. Glaze 1 wk ahead.
Conclusion
That’s how to make Chinese honey chicken. Comment your Chinese side, share a photo, subscribe.
FAQs
Shaoxing sub? Dry sherry.
Air fryer? 400°F 12 min.
Double batter why? Crackle.
Make ahead? Glaze.
GF? GF flour + tamari.
Spicier? Dried chilis.
Recipe Card: Chinese Honey Chicken
Marinate: 10 min | Cook: 25 min | Total: 35 min | Serves: 4 | Calories: 620/serving
Ingredients
- 1.5 lb chicken breasts cubed + S+P + soy + Shaoxing
- 1/2 cup cornstarch dredge + tempura batter (1/2 cup flour + 1/2 cup cornstarch + baking powder + salt + 1 egg + 3/4 cup cold water)
- Glaze: 1/2 cup honey + 1/4 cup soy + 2 tbsp rice vinegar + 2 tbsp brown sugar + Shaoxing + 4 garlic + ginger + sesame oil + white pepper + chili flakes
- 1 tbsp cornstarch + 2 tbsp water slurry + 4 cups oil for frying
- Sesame seeds + scallions + jasmine rice + broccoli
Instructions
- Marinate chicken 10 min.
- Simmer glaze; thicken with slurry; set aside.
- Dredge chicken in cornstarch, then dip in cold tempura batter.
- Fry in 350°F oil 4-5 min per batch until deep golden; drain on wire rack.
- Toss fried chicken in glaze quickly to keep crispy.
- Plate over jasmine rice with broccoli; finish with sesame seeds, scallions.
Nutrition (per serving)
Calories 620 | Protein 34g | Fat 22g | Carbs 72g | Sugar 40g
