Description
Crispy Honey Chilli Chicken is a delightful fusion dish featuring bite-sized chicken pieces coated in a flavorful spice mix, deep-fried to golden perfection, and tossed in a sticky, sweet, and spicy honey chili sauce. This recipe balances the heat of chili flakes with the sweetness of honey and umami of soy sauce, making it a perfect appetizer or main course that’s crispy, tender, and bursting with flavor.
Ingredients
Scale
Chicken and Coating
- 500 g chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 eggs
- 2 tablespoons soy sauce
- Vegetable oil for frying (enough to deep fry)
Honey Chilli Sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon chili flakes
- 1 tablespoon vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat Oil: Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F) to prepare for deep frying the chicken pieces.
- Prepare Dry Coating Mixture: In a bowl, mix cornstarch, salt, black pepper, garlic powder, and ginger powder together to make a flavorful dry coating for the chicken.
- Prepare Wet Mixture: In another bowl, whisk together the eggs and 2 tablespoons of soy sauce to make an egg wash that will help the cornstarch mixture stick to the chicken.
- Coat Chicken: Dip each chicken piece first into the egg mixture, then coat thoroughly with the cornstarch and spice mixture to ensure a crispy crust after frying.
- Deep Fry Chicken: Fry the coated chicken pieces in batches in the preheated oil for 6-8 minutes until they are golden brown and crispy. Drain the excess oil by placing the fried chicken on paper towels.
- Combine Sauce Ingredients: In a small saucepan, combine honey, 1/4 cup soy sauce, chili flakes, and vinegar, blending these flavors over low heat.
- Make Cornstarch Slurry: In a separate bowl, mix 1/4 cup water with 1 tablespoon cornstarch until smooth to create a slurry that will thicken the sauce.
- Thicken Sauce: Add the cornstarch slurry to the saucepan and cook on low heat, stirring continuously until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces into the thickened honey chili sauce and toss them until they are evenly coated with the sticky and spicy glaze.
- Serve: Serve the crispy honey chili chicken hot as an appetizer or a main course. Enjoy the perfect balance of crispy texture and sweet-spicy flavor!
Notes
- Ensure the oil temperature remains steady at 180°C (350°F) for evenly crispy chicken.
- Fry chicken in small batches to avoid overcrowding and temperature drop in the oil.
- Adjust the amount of chili flakes to control the heat level of the sauce.
- Use fresh chicken breast for the best texture and taste.
- For an extra crispy coating, double dip the chicken pieces by repeating the egg wash and cornstarch coating.
