This is a Honey Chicken with a crispy coating thats built to last!
Built-to-lastCRISPY Honey Chicken
Dude, youve cracked it!
This was my brothers response on first bite.
Close up photo showing the crispy, puffy coating of Honey Chicken. Notice how the crust separates from the chicken (puffy crust), the juicy chicken flesh, and how the crust isn’t “bending in” where the chopsticks are holding it ie it’s CRISPY!
What we thought to be an elusive they-must-be-using-chemicals!
Crispy preview TURN UP the volume!!
(Also, in case you are wondering, this recipe was a fluke, not scientifically approached.
Close up photo showing the crispy, puffy coating of Honey Chicken. Notice how the crust separates from the chicken (puffy crust), the juicy chicken flesh, and how the crust isn’t “bending in” where the chopsticks are holding it ie it’s CRISPY!
INGREDIENTS
1.
We want something that has man made bubbles in it which is fizzier.
Cornflour is gluten-free, so using this in the batter is key for crispiness.
(A use rice flour in a similar way in myCrispy Beer Battered Fish.
Ive also since done that other favourite variation of Honey Chicken using this recipe:Honey Prawns!
And you neednt restrict yourself to Asian recipes!
Honey Sauce
Heres what you need for the sauce.
NO water most Honey Chicken sauces include water and cornflour/cornstarch for thickening.
Crispy Coating and water are not friends!
Give the water a miss;
2.
The water component in these largely cooks out when simmered, so it doesnt compromise the crispiness!
Honey Chicken yep, its sweet.
Honey Chicken is sweet.
The sweet is somewhat balanced by the savouriness of the chicken the marinade and that crunchy fried crust.
But overall, it is a sweet dish.
There is no sign of any sour or spicy in the Honey Sauce of Chinese restaurants.
How to make Built-To-Last Crispy Honey Chicken
Heres how to make it.
This recipe utilises a double coating method for extra crispy.
Dusting of cornflour to seal the chicken, then a batter for crispiness!
Fry 1 (3 minutes)-3 minutes at 180C/350F until LIGHT golden.
!This step is to cook the chicken through.
COOL before double fry another key tip to make crispiness-that-lasts!
Prefer to skip double-fry?
Still ultra crispy even once sauced.
Elevate the chicken with a rack to drain it and ensure it stays crispy.
Double fry doesnt mean double grease.
Its actually LESS greasy than single fry because higher temp = less greasy.
Store until required personally would stick to savoury rather than sweet.
TrySweet & Sour Pork,Arancini Balls,Japanese Karaage,Mongolian Beef,SchnitzelorSouthern Fried Chicken!
How to make the Honey Sauce
Plonk-and-simmer job!
NOTE:There is not loads of sauce just enough for a thin coating on each piece of chicken.
You do not want more sauce its a sweet dish as it is!
See how sticky the sauce is?
And also notice how sauce isnt dripping down onto the noodles its all stuck on the chicken!
Puffy White Noodles!
Speaking of the noodles!
Theyre just vermicelli rice noodles that have been fried.
How long does the crispiness last,really?
Hand on heart, after tossing with the sauce, it stays crispy for 4 hours.
Of course the sauce soaks in a bit, but not enough to affect the overall serious crunchy experience.
Once refrigerated though, it stays a bit crispy but when reheated, it gets soggy.
BUT, it can be made ahead…. read on!
How to make Honey Chicken ahead (100% perfect!)
All you do is fry the chicken per the recipe double fry.
Make sauce, store in container.
Microwave or reheat sauce using other chosen method, toss and serve.Its just like freshly made!
It will easily sere 4 people withplainorFried Riceplus a vegetable side dish.
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