Crispy Honey Chicken
Introduction: Crispy Honey Chicken is a delightful dish that combines crispy, golden-fried chicken with a sweet and savory honey glaze. This popular recipe offers the perfect balance of crispy texture and tender meat, coated with a luscious honey sauce that adds both sweetness and a hint of tanginess. It’s a perfect dish for family dinners, special occasions, or as a comforting weeknight meal.
The History of Ingredients:
- Chicken: Chicken has been a staple in many cultures for centuries. It is one of the most widely consumed meats in the world due to its versatility, availability, and affordability. Chicken is also known for its mild flavor, which makes it perfect for pairing with a wide variety of seasonings and sauces.
- Honey: Honey has been used by humans for thousands of years, dating back to ancient Egypt, Greece, and Rome. Not only is honey valued for its sweetness, but it also has historical significance in medicine and rituals. It is often considered a natural sweetener and is used in both savory and sweet dishes.
- Breading Ingredients: The breading used in crispy honey chicken typically includes flour, cornstarch, and seasonings. The use of cornstarch helps to create an extra crispy texture when fried. This type of breading has its roots in various cultures, from Southern fried chicken in the U.S. to Chinese-style crispy coatings.
Breakdown of Ingredients:
- Chicken: The main protein in this dish, often boneless, skinless chicken thighs or breasts are used for tenderness. Thighs tend to be juicier, while breasts are leaner.
- Flour & Cornstarch: The flour provides the basic structure of the breading, while cornstarch adds extra crunch and helps the breading stay crisp.
- Eggs: Used to coat the chicken before breading, ensuring the flour mixture adheres.
- Honey: Adds the signature sweetness to the dish. It also helps to create a glossy finish on the chicken once it’s glazed.
- Soy Sauce: A key ingredient that adds depth, saltiness, and umami to balance the sweetness of the honey.
- Garlic & Ginger: These provide aromatic, savory flavors that complement the honey, enhancing the overall taste of the sauce.
- Vinegar (or Lemon Juice): Used to add acidity, helping to cut through the sweetness of the honey and balance the flavors.
- Sesame Oil: Adds a nutty flavor to the sauce and enhances the overall fragrance of the dish.
Step-by-Step Recipe:
Ingredients:
- 1 lb chicken breasts or thighs, boneless and skinless
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- Vegetable oil (for frying)
For the Honey Sauce:
- 1/2 cup honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening, optional)
Instructions:
- Prepare the Chicken:
- Slice the chicken into bite-sized pieces or strips, depending on your preference.
- Season with a pinch of salt and pepper.
- Coat the Chicken:
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper.
- In another dish, beat the eggs.
- Dip each piece of chicken into the egg, then coat thoroughly in the flour-cornstarch mixture.
- Fry the Chicken:
- Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F/175°C).
- Fry the chicken in batches for 4-5 minutes per side until golden and crispy. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
- Make the Honey Sauce:
- In a small saucepan, combine the honey, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- If you’d like a thicker sauce, mix the cornstarch with water to form a slurry, and add it to the sauce. Stir until the sauce thickens (about 1-2 minutes).
- Coat the Chicken with Sauce:
- Once the sauce is ready, toss the fried chicken pieces in the sauce, ensuring they’re well-coated. You can do this in a large bowl or directly in the pan.
- Serve:
- Garnish with sesame seeds, chopped green onions, or cilantro for added flavor and a pop of color. Serve immediately with steamed rice, vegetables, or a salad.
Tips for the Perfect Crispy Honey Chicken:
- Use Cornstarch: Cornstarch in the breading mixture is key to achieving a crispy texture. It makes the breading light and crunchy.
- Frying Temperature: Ensure your oil is hot enough (about 350°F/175°C). If the oil is too cool, the breading will become soggy.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding. This allows the chicken to cook evenly and stay crispy.
- Serve Immediately: Crispy chicken is best enjoyed fresh. The honey sauce can soften the breading if it sits too long.
- Honey Quality: Use high-quality honey for the best flavor, as it will make a significant difference in the sauce.
Variations and Customizations:
- Spicy Honey Chicken: Add chili flakes or a bit of sriracha sauce to the honey glaze for a spicy-sweet combination.
- Add Vegetables: For a more complete meal, toss in sautéed vegetables like bell peppers, onions, or broccoli before serving.
- Air-Fried Option: For a lighter, healthier option, you can air fry the breaded chicken at 375°F for about 10-12 minutes, flipping halfway through.
- Different Proteins: You can substitute chicken with other proteins, like shrimp or tofu, for a different variation of this dish.
Health Considerations and Nutritional Value:
- Calories: A serving of crispy honey chicken (about 4-5 pieces) typically contains around 400-500 calories, depending on the cooking method.
- Protein: Chicken is an excellent source of protein, with about 25-30 grams per serving.
- Fat: Frying the chicken increases the fat content. If you’re looking to reduce fat, you can air fry or bake the chicken instead of frying.
- Carbs: The carbs in this dish mainly come from the breading, but you can reduce the carb content by using a low-carb breading alternative.
For a healthier version, consider baking the chicken and using a smaller amount of honey or a sugar substitute like agave or stevia. You can also reduce the amount of oil used in frying by opting for an air fryer or grilling the chicken.
FAQ:
Q1: Can I use boneless skinless chicken breasts instead of thighs? Yes! While chicken thighs are juicier and more forgiving during frying, chicken breasts will work perfectly fine and are a leaner option.
Q2: Can I make the sauce ahead of time? Absolutely! The honey sauce can be made ahead of time and stored in the fridge for up to a week. Just reheat it gently before coating the chicken.
Q3: How do I store leftovers? Store leftover crispy honey chicken in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven to retain the crispiness, or use the air fryer.
Q4: Can I make this gluten-free? Yes! Use a gluten-free flour blend and cornstarch for the breading. Be sure the soy sauce is gluten-free, or swap it for tamari sauce.
Q5: Can I make this dish spicier? Absolutely! Add chili flakes, sriracha, or fresh chopped chili peppers to the honey sauce for a spicy kick. Adjust the level of heat to your preference!
Crispy Honey Chicken
Crispy Honey Chicken is a delightful dish that combines crispy, golden-fried chicken with a sweet and savory honey glaze. This popular recipe offers the perfect balance of crispy texture and tender meat, coated with a luscious honey sauce that adds both sweetness and a hint of tanginess. It’s a perfect dish for family dinners, special occasions, or as a comforting weeknight meal.
Ingredients
- For the Chicken Marinade:
- ▢1 lb. chicken tenderloins cubed
- ▢½ tsp. salt or more to taste
- ▢½ tsp. black pepper
- ▢1 tsp. soy sauce
- ▢1 tsp. cornstarch
- For Tempura Batter:
- ▢1 cup corn starch to coat the chicken
- ▢1 cup all purpose flour
- ▢2 tsps. baking powder
- ▢1 cup water chilled
- ▢1 whole egg white
- ▢Oil to deep fry
- For the Honey Sauce:
- ▢¼ cup raw honey
- ▢3 tbsps. lite corn syrup or glucose
- ▢1½ tbsps. soy sauce
- ▢2 tbsps. green onion chopped
- ▢1 tsp. sesame seeds to garnish
Instructions
- In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
- Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
- In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
- Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes. Remove the fried chicken from oil and add the next batch.
- Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
- In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
- Add the chicken back to the pan, toss the chicken until coated with honey sauce.
- Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.
Notes
- Make sure the oil is not at the highest heat setting otherwise it will splatter.
- If the temperature is too high, the outside of the chicken will burn before the inside cooks.
- When frying, I recommend using a Dutch oven as it is great at keeping the temperature steady. The high sides also help keep splattering to a minimum.
- Avoid adding too many pieces of chicken into the oil at once as it will drop the temperature of the oil.
- Double frying the chicken ensures that the chicken gets super crispy. Don’t skip that step!
- The longer you let the chicken marinate, the better!
- Be sure the temperature of the oil reaches at least 350 F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.