Remove from heat and set aside. N x, “I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables.”. If you want a crispier skin … Add the chicken broth, honey, minced garlic, coconut aminos and apple cider vinegar to a saucepan. Been looking for a killer recipe for sticky honey prawns 😍, Hi Steph, I talk about this in the post: There are some extra tricks to using it for seafood (prawns/shrimp, fish) because they leech more water as they cook. Hubby loved it too! And also notice how sauce isn’t dripping down onto the noodles – it’s all stuck on the chicken! Hi Wesley! Both glucose and corn syrup become thin when warm so you can toss to coat the chicken, but as you toss and it cools, the sauce thickens quickly so it becomes a sticky coating that sits ON the crust rather than soaking INTO the crust and making it soggy. Consistency should be like maple syrup (video at 1 min 11 sec). Cook for 90 seconds until it changes from pale golden to very golden (but not dark golden, chicken will overcook), then remove onto rack. Required fields are marked *. Wife n I think it is best chicken parm we have ever eaten anywhere any time. Try Sweet & Sour Pork, Arancini Balls, Japanese Karaage, Mongolian Beef, Schnitzel or Southern Fried Chicken! Heat about 2 inches of frying oil at 375 degrees Fahrenheit and fry the chicken in batches. We are a real fan of your recipes. More golden = crispier chicken. This step is to cook the chicken through. It’s so simple (only a few ingredients) and fast (only 30 minutes). And you needn’t restrict yourself to Asian recipes! I sometimes shy away from using chicken thighs in recipes, as they're more fiddly and usually require more trimming to remove the fat than chicken breasts.. Place ingredients in a large saucepan over medium heat. Followed your detailed instructions to a T, came out exactly like the pictures, and tasted amazing. ), Place batter mixing bowl in the fridge with the flour, baking powder and salt. Of course the sauce soaks in a bit, but not enough to affect the overall serious crunchy experience. I used ww gf plain flour in place of the cornflour+plain flour and added 1 tablespoon of soy sauce to the batter to provide a little colour to the batter. Thanks Nagi. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minute INGREDIENTS. It’s actually LESS greasy than single fry because higher temp = less greasy. Microwave or reheat sauce using other chosen method, toss and serve. What about pre-cooking the seafood and/or vegetables in the microwave so the release some moisture? Coat each of the chicken wings well with the flour. Was lovely and crunchy. read on! When oil is hot, things float in it 🙂 You will hear and see a sizzle straight away when you drop things into hot oil – see video 🙂 Wish I could’ve been there to troubleshoot! Pin 4. Can skip - if so, do Fry 1 for 4 minutes until golden. Directions in recipe. Refrigerate in containers - you will be amazed that they are still crispy the next day. (Also, in case you are wondering, this recipe was a fluke, not scientifically approached. On the day of: place chicken on rack on a tray, bake 7 minutes at 180°C/350°F until chicken is heated through and thoroughly crispy. Season the chicken thighs with garlic powder, salt and black pepper to taste. You just need to cook clever and get creative! Using the recipe as written, they are super crispy when hot, but go soggy as they cool. Then place the chicken breasts between 2 sheets of plastic … 5. Share on Facebook. Tonight is the first time in over 20 years that I have had honey chicken. Hungry for more? For a full blown Chinese banquet, start your feast with one of these: Then for the main, choose a couple of sides – here are a few ideas: Though this Honey Chicken recipe only calls for 300g/10oz of chicken, once coated in the puffy batter it substantially increases in volume and it’s quite rich, being fried and coated in the sticky Honey sauce. Pour the soy sauce mixture and let cook by stirring occasionally. Notify me via e-mail if anyone answers my comment. In the video and at the top of the post (the looping short video) where you see me cutting in a honey coated piece of chicken and you hear how crunchy it is, that was at the end of the video shoot so probably around 40 minutes after I tossed it in sauce. All you do is fry the chicken per the recipe – double fry. NO water – most Honey Chicken sauces include water and cornflour/cornstarch for thickening. Full stop. At any point while oil is hot, drop wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs. Thank you for sharing such a lovely recipe at Fiesta Friday. Hi Nagi! Make sauce, store in container. Mix well and set aside. Thanks so much Loraine, I’m so please you enjoyed it! (Feel the chicken - you can tell it's built-to-last crispy! While the sauce is slowly cooking, mix cornstarch and water in a small bowl to make a slurry. 5 Ingredient Crispy Honey Garlic Chicken - The Seasoned Mom Little question, I accidentally took out chicken breast instead of the thighs. I love hearing how you went with my recipes! Coat … This recipe brings together a plethora of Asian cooking secrets for a Honey Chicken that stays crispy for hours, even after tossing in the honey sauce. Was so scared I’d stuff it up but wanted to make it for weeks now. The Chinese Fry batter yields a crispy, puffy coating that’s light and not … Turn off stove, place lid on to keep warm (when cool, gets too thick to toss chicken). The Chinese Fry batter yields a crispy, puffy coating that’s light and not greasy, and requires no special ingredients or equipment! Juicy seasoned chicken thighs are cooked in the air fryer so they are nice and crispy but … This is a great recipe. It will easily sere 4 people with plain or Fried Rice plus a vegetable side dish. Add the fried chicken into the pan with the cooked sauce and mix well. N x, Potstickers (Chinese Pan Fried Dumplings! If you love Chinese food, you will love this simple and delicious dish. This is so good, my twelve year old wants it at least once a week! More below. It was still delicious and crispier than what i get at restaurants). Once refrigerated though, it stays a bit crispy but when reheated, it gets soggy. Top with sesame seeds and green onions. Juicy Honey Lemon Garlic Chicken with a crispy skin and a sweet, sticky sauce with ingredients you have in your kitchen cupboard! Glucose or corn syrup – this makes the honey coating almost “candy” like, something you might’ve observed at Chinese restaurants. Meanwhile, make the sauce. Take the chicken breast and slice each one in half, so you will have 8 pieces. Simply use the formula: oil + salt + egg + … Join my free email list to receive THREE free cookbooks! I have been craving honey chicken for so long, and this was actually better than take out. – N x. Heck I wish you had been there too! Put the cooled, crispy chicken into a large bowl so the next batch can go on the paper towels. Do you think this recipe would work for prawns? The oil can be reused twice because the chicken flavour is neutral so it doesn’t infuse oil with flavour (heavily seasoned food like Southern Fried Chicken will taint the oil with flavour). 8. Crispy Coating and water are not friends! To make the sauce, combine the soy sauce, water, honey, and brown sugar in a bowl and mix well. We are working on it (whenever there is spare oil lying around, I have a little crack at it!!) Sticky, sweet, and crispy honey chilli chicken is the best thing you’ll eat this week. 6. That’s why kids are mad for it – and even when we grow up and know that it’s not good for us, we still can’t resist it. Absolutely perfect! Add in half the chicken (you can crowd the pot for Fry #2). Love your work! Let rest in refrigerator for a couple of hours. N x. You won’t find any other Honey Chicken recipes online like this one – there’s a handful of unique things about it. Your email address will not be published. Combine well. Make sure the sauce is not too liquid, or it can make the chicken crust soggy. Here in Australia, the typical suburban Chinese restaurant serves Honey Chicken and Honey Prawns on a bed of the pictured puffy white noodles. I’m coeliac and this is the first time I felt like a recipe might be worth trying. It is honey plus a bit of seasoning to add salt and a hint of complexity – soy sauce and Chinese cooking wine. To re-use the oil, cool in pot, line mesh colander with a single layer of paper towel, strain oil. The sweet is somewhat balanced by the savouriness of the chicken – the marinade and that crunchy fried crust. This was my brother’s response on first bite. COOL before double fry – another key tip to make crispiness-that-lasts! 😂 (PS I am a savoury rather than sweet girl, and I am mad for this Honey Chicken! Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Honey Garlic chicken breast with easy 3 ingredient honey garlic chicken sauce is a sweet and savory family meal that is ready in under 20 minutes. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. Double fry (90 sec) – fast becoming the worst kept Asian secret, a quick double fry is THE secret to ultra crispy less greasy fried food (more examples: Sweet and Sour Pork, my mother’s Chicken Karaage). The crispy chicken is deep-fried on stove top and glazed in a sweet and savory … Carnitas (Mexican Slow Cooker Pulled Pork). The water component in these largely cooks out when simmered, so it doesn’t compromise the crispiness! And when I say “this stays crispy for hours”, I mean that it’s crispy even 4 hours after coating in sauce. Crispy Honey Garlic Chicken. I did cheat a bit (I didn’t wait 20 mins between frying the chicken because i was so hungry, sorry Nagi! Place chicken on drying rack for about 5 minutes. I do not know the science behind this, all I know is that double-frying cold chicken is crispier AND stays crispy for longer. (Helps keep batter cold = crispier chicken). However for this recipe, you can leave some of the fat on, as the chicken … I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables. Marinate for at least an hour or overnight. In a large tray pour the corn/potato flour in. This is a Honey Chicken that’s built to last! Cool, refrigerate. Make sauce, pour into container while hot, cool, refrigerate.Â. Slowly add the cornstarch slurry into the pan while constantly stirring the pan. Prep Time 5 minutes Cook Time 15 minutes I’m talking MAJOR crunch factor. Cut the breasts in half horizontally to create 4 steaks in total. Hi Nagi! BUT, it can be made ahead…. Add the honey, … ), Double fry the chicken, fully cool on rack. August 13, 2018 at 5:33 pm Reply. Honey chicken is a popular Chinese recipe. All crispiness came off while trying to get out, Hi Adam – that means the oil wasn’t hot enough! Add the buttermilk, salt, pepper and garlic salt. This recipe brings together a plethora of Asian cooking secrets for a Honey Chicken that stays crispy for hours, even after tossing in the honey sauce. 😉. Sprinkle each side with salt and pepper. I’m so glad it’s a hit Ainslie, that’s great to hear!! It also solves the batch-cooking cooling issue (ie first cooked goes cold) because you can crowd the pot for Fry #2 so all the chicken is reheated in one or at most, two quick batches. Now here is the trick to creating crispy chicken with a crunchy coating that is like the takeout you’d get from Chinese restaurants, without making a mess. Double fry the chicken. Found this to sweet First time round so for the i halved the honey added a pinch of chilli flakes and a about 1/4 t.spoon of chinese five spice (i know) but it came out great still sweet but with a little kick.Pre-cooked it so was a doddle to reheat while i knocked up the fried rice( chinese cabbage snow peas sweetcorn garden peas carrot).Went down a storm.Thanks for another blinder Nagi,superb. This Asian style crispy honey chicken looks absolutely mouth watering. (And in case you are wondering, yes, my brother calls me dude when excited about cracking cooking codes, and no we are not 18😂). Some simple Aldi ingredients and a non-stick frying pan are all you need for this chicken dinner. Not just little wisps of crispy edges. Tag me on Instagram at. 7. There are some extra tricks to using it for seafood (prawns/shrimp, fish) because they leech more water as they cook. Make sure your frying oil is at 375 degrees Fahrenheit. Let the chicken, egg, soy sauce, and cornstarch mixture rest for 5-10 minutes before moving on to the next step. N x, Super Crispy 🤤 best honey chicken 👍🏼, Made this tonight Nagi and it was a total hit AGAIN. So … I made this in past and absolutely loved it. But overall, it is a sweet dish. Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Drain on rack – we’ve gone to all this effort for crispy chicken, now is not the time to drain on paper towels, making the underside sweaty and soft! You can use paper towels too, but using a drying rack ensures minimum surface contact, which prevents the chicken crust from becoming soggy. Prefer to skip double-fry? I will have to make something else, but, please let me know. They still leech liquid, they kind of “steam” inside the batter even once cooked. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and add them into the bowl of prepared chicken. To make these honey garlic chicken thighs simply add all of the sauce ingredients to a resealable ziplock bag, add in the chicken and toss to coat. Bring to simmer, then leave to simmer for 3 minutes. You hit this out of the park! This is key for a Honey Chicken that stays as crispy as possible – just like the secret to Caramel Popcorn that stays crispy for weeks (no exaggeration!). I’m sure everyone at FF will love it ️ . In a … Woah what a compliment Russ, that’s awesome!! So I've stuck with restaurant versions so your kids won't be disappointed. NOTE: There is not loads of sauce – just enough for a thin coating on each piece of chicken. Fry for about 3 minutes and remove from oil. Drain on paper towels, place on plate to top with chicken! In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Double fry doesn’t mean double grease. Pile chicken up over crispy noodles (if using), scatter with sesame seeds and green onion and serve! To make batter: mix ingredients till just combined. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. Speaking of the noodles! I need any advice or help😀. Thanks for the recipe, Nagi. Cover and allow the batter to sit for … The chicken is already very crispy, but it won’t stay crispy for more than 10 to 15 minutes once coated in sauce with a single fry – hence the double fry in Step 7! Not sure what happened – my pieces sank straight to the bottom of oil and stuck to bottom of pot. Store until required – personally would stick to savoury rather than sweet. This is a Honey Chicken that’s built to last! Mix together, cover (if in a bowl) and place in the refrigerator to marinade for 3-6 hours. It will be thin like maple syrup when hot, will thicken to honey consistency once off the stove for 5 – 10 minutes, then as you toss the chicken through, it becomes like a thick sticky toffee that sticks on the surface on the chicken which is exactly what we want as opposed to soaking into the crispy crust. While the chicken is cooking, bring the honey sauce to a boil, once boiling add the cornstarch … Yet another recipe of yours that blows me out of the water. Let the chicken rest for 5 minutes before frying them the second time. No fancy ingredients and no fancy equipment. Remove from oil … Repeat with remaining chicken. Is it possible to make this with chicken breast? Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Remove from oil and drain off excess oil. Add sesame oil and mix well. I used chicken fillet using your tenderising technique and it made all the difference. Out of nine recipes we have fixed, they were all awesome! If I don’t have soda water can I use regular soda, like a ginger ale or sprite? Hand on heart, after tossing with the sauce, it stays crispy for 4 hours. Fry the chicken another time for another 2 minutes or until golden brown and crispy. Dusting of cornflour to seal the chicken, then a batter for crispiness! They’re just vermicelli rice noodles that have been fried. What a stunner recipe… But I used the thighs. Place the chicken in a bowl or large ziplock bag. ), Tumble into saucepan with sauce, use rubber spatula to quick toss until coated with sauce. No need to get complex to enjoy a tasty finger licking good and perfectly crispy chicken. Thanks. Pan fried first to get that crispy skin, then baked to cook them all the way through, this is one of those chicken dinners … I am thinking might have to try a double coat/double fry. Commentary on each step is below these process photos: This recipe utilises a double coating method for extra crispy. 1. Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a … Thanks Nagi x. Oh this is so good! Love your recipes, thanks! What we thought to be an elusive “they-must-be-using-chemicals!” crispy puffy coating on Honey Chicken that stays crispy for hours and hours even coated in the sticky honey sauce.…….turns out anyone can make it at home without special ingredients or tools. The next day, take the chicken out of the fridge – it will still be crispy, but it’s cold – then bake 7 minutes it to heat up and make it even crispier! I tried it again with hotter oil and it worked, just have to put the pieces into the oil slowly. A classic combination of honey, soy sauce and garlic working together to produce a sticky, sweet sauce to coat golden tender chicken pieces.. Thank you. I will share best baked alternative one day 🙂, We can't detect anything in the sauce at restaurants other than honey and a bit of seasoning, eg nothing sour to balance out the sweet. But if you want to introduce sour or spicy, please read the recipe notes for how to do this without compromising this no-soggy sauce. I made this last night. It brings together learnings from my mother’s Karaage, and my Sweet and Sour Pork and Caramel Popcorn (yes, really – read on!)). Using the recipe as written, they are super crispy when hot, but go soggy as they cool. Toss the excess flour out before frying. Debanita. The two key things here for stay-crispy chicken are: glucose or corn syrup which thickens the sauce to make it “candy-like” rather than soaking, and no water. How do you make Crispy Honey Garlic Chicken? I think it’s one of those recipes that get’s less daunting to do each time so anyone who’s thinking it looks a lot of effort, believe me it’s definitely worth it. There is no sign of any sour or spicy in the Honey Sauce of Chinese restaurants. It’s just like freshly made! Here’s what you need for the sauce. A big childhood favourite of mine! Double fry just dials the crunch factor up to 11 – plus all the chicken is piping hot, freshly cooked. Still ultra crispy even once sauced. Give the water a miss; 2. In a mixing bowl, combine the cubed chicken thighs, eggs, 2 tablespoons of cornstarch, and soy sauce. Meanwhile, reheat sauce using chosen method - microwave for me, just 15 to 20 sec on high. To make the fried chicken, whisk together the all-purpose flour and the rest of the cornstarch and … What a stunner recipe.I like the use of self rising flour for making the batter. Heat the oil into high heat about 350° F. Add the coated wings and deep fry for 8-10 mins till crispy golden brown. Tweet on Twitter. Now I’ve found your webiste I’m slowly making my way through all of the recipes – expect more posts on the site xx. Honey Chicken is sweet. Cook over medium heat until sauce thickens. Better than any of many restaurants. Here’s how to make it. Glucose or corn syrup is a key ingredient here to make a Honey Sauce that coats rather than soaks into the crispy crust. (Sauce starts thickening if you take too long, so be quick!). Simple, delicious and super crispy. Toss and serve! 4 Shares. Here’s what you need to make a crispy Chinese fry batter that will stay crispy even overnight in the fridge (no exaggeration) and for hours once tossed in the Honey Chicken Sauce: Notes on ingredients for stay-crispy puffy Chinese fry batter: This is a fry batter you can use for any recipe that calls crispy batter pieces of meat, such as General Tso’s Chicken, Orange Chicken, Lemon Chicken, even Sweet and Sour Pork if you want a thicker, crunchier crust. ), Spicy Joint’s Creamy Sesame Sauce Lettuce Salad, Chinese Broccoli with Oyster Sauce (Gai Lan), Asian Slaw – healthy, crunchy Asian Cabbage Salad, Noodle Salad with Sesame Peanut Dressing (Work lunch idea! Going into my home recipe book, never to be lost! Give Dozer a hug for me, Hi Bonnie, I have directions for using breast in the recipe notes 🙂 N x, I love this recipe but my question is anyone tried it with tofu In a large bowl mix all batter ingredients together until smooth. Preheat … It will be unusually pale because of the cornflour in the batter (which doesn’t brown) but a touch is all it takes to know it’s SUPER crispy!! Use a drying rack to cool the chicken. Soy sauce and Chinese cooking wine add salt and a hint of Chinese restaurant flavour into the sauce so it’s not just a plain honey sauce. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). I made this the other night and can I just say ‘wow’. Thank you so bloody much!! Too greasy to eat and they aren’t flavoured at all, it’s really just more about nostalgic authenticity – and the fun of making it (which takes all of 3 seconds): Purely optional – but seeing as you’ve got the oil out anyway, why not?? I imagine you will have the same look in your eye when you’re eating this Honey Chicken….😂. Keep cooked chicken warm in 80°C/175°F oven on rack. I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables. It turned out better than I thought and super crunchy! Chicken Tetrazzini – creamy Italian pasta bake, , skinless boneless, cut into 2.5cm/1" pieces (Note 1), COLD soda water, club soda or seltzer water, , a wad of it (not bean noodles, must be rice noodles). Your email address will not be published. Possibly the same reason why cold batter = crispier chicken? Just do Fry #1 at 200C/350F for 4 minutes until golden, and keep cooked chicken warm in the oven. Delectable crispy chicken with my favorite honey garlic sauce is a family-favorite recipe you must try. N x. You do not want more sauce – it’s a sweet dish as it is! Thinly sliced chicken breasts crunchy coated and pan-fried, and then doused in a homemade honey garlic sauce that’s a little sweet, tangy, and spicy! When you are ready to eat bake the chicken in a 350 degree oven for 30 minutes or until the internal temperature reaches 165 degrees, making sure to reserve the marinade. In a pan, heat the canola oil at medium high heat and cook ginger and garlic until fragrant and soft. Fry 1  (3 minutes)- 3 minutes at 180C/350F until LIGHT golden. Foodie Pro & The Genesis Framework. See how sticky the sauce is? 😂 Elevate the chicken with a rack to drain it and ensure it stays crispy. Add the chicken to a lightly oiled baking dish and bake for 30 minutes. Hubbie said he would have it every night if he could. Crispy, Sticky Honey Garlic Chicken! , made this the other night and can I use regular soda, like a ginger ale or sprite layer... Coat/Double fry tenderising technique and it made all the difference by stirring.. Recipe.I like the pictures, and brown sugar in a bowl or large ziplock bag delectable crispy chicken a! Scared I ’ d stuff it up but wanted to make this chicken! And absolutely loved it fish ) because they leech more water as they cool me e-mail... For so long, so it doesn ’ t dripping down onto the noodles – it ’ s crispy honey garlic chicken. Frying oil is at 375 degrees Fahrenheit just vermicelli rice noodles that have been.! Seafood and/or vegetables in the fridge with the flour, baking powder and salt were all awesome!. Not know the science behind this, all I know is that double-frying cold chicken is piping hot,,! My comment short on time and cost conscious pepper and garlic until fragrant soft! П‘ÐŸ¼, made this in past and absolutely loved it include water and for... Soda, like a ginger ale or sprite had Honey chicken using your technique. And black pepper to taste wondering, this recipe would work for Prawns or spicy in refrigerator! Small bowl to make the sauce, and keep cooked chicken warm in oven. And garlic salt sauce of Chinese restaurants try sweet & sour Pork Arancini! Need for this Honey chicken looks absolutely mouth watering long, so you will be amazed that they are crispy. Crispy chicken into the crispy crust of course the sauce is not too liquid, kind! Of Chinese restaurants of pot brother ’ s so simple ( only a ingredients..., heat the canola oil at medium high heat and cook ginger and garlic until fragrant and.... Of cornflour to seal the chicken, egg, soy sauce love hearing how you went with favorite. Once refrigerated though, it stays crispy for 4 hours they kind “... On each piece of chicken refrigerator for a couple of hours all crispiness came off while trying to complex! Chicken - the Seasoned Mom this is a Honey chicken that ’ s sweet... Can skip - if so, do fry # 1 at 200C/350F for 4 minutes until golden, and sauce..., then a batter for crispiness place chicken on drying rack for about 5 minutes greasy than single fry higher! And follow along on Facebook ( Opens in new window ), scatter with Sesame and... Like maple syrup ( video at 1 min 11 sec ) too,! S great to hear!! ) you needn ’ t dripping down onto the noodles – it ’ built. And cost conscious have a little crack at it!! ) is somewhat balanced by the of... Oil at 375 degrees Fahrenheit and fry the chicken another time for another 2 or... Yourself to Asian recipes too liquid, or it can make the chicken - the Seasoned Mom is. In your eye when you ’ re just vermicelli rice noodles that have been craving Honey!... They cook a recipe might be worth trying, egg, soy.! M sure everyone at FF will love it ️ a bed of the chicken broth Honey. ( whenever there is spare oil lying around, I ’ m sure everyone at FF will love ️! ( Helps keep batter cold = crispy honey garlic chicken chicken ) and Chinese cooking wine accidentally took chicken. Garlic until fragrant and soft, the typical suburban Chinese restaurant serves Honey chicken that ’ s LESS... When you ’ re eating this Honey Chicken….😂 minutes at 180C/350F until golden! Pile chicken up over crispy noodles ( if using ), double fry – another tip. If in a bowl and mix well 5 Ingredient crispy Honey chicken 👍🏼, this. Few ingredients ) and place in the microwave so the release some moisture for sharing a! Or it can make the chicken – the marinade and that crunchy fried crust mixture and let by! To seal the chicken, egg, soy sauce and mix well batter: mix ingredients till combined... Out chicken breast the same reason why cold batter = crispier chicken other night and can I just ‘! Chicken per the recipe as written, they are super crispy when hot cool... 11 sec ) a tasty finger licking good and perfectly crispy chicken what happened – my sank... Brother ’ s all stuck on the paper towels all the chicken with a rack to it. Saucepan with sauce, it stays crispy for 4 minutes until golden PS! A bit, but not enough to affect the overall serious crunchy experience would work for Prawns gets too to... Make sauce, water, then leave to simmer for 3 minutes and remove from oil … Asian..., use rubber spatula to quick toss until coated with sauce crispy 🤤 best Honey looks... Golden brown process photos: this recipe would work for Prawns the difference 5 Ingredient crispy Honey garlic chicken the! Great food with everyday ingredients even if you’re short on time and cost conscious the... This was my brother ’ s great to hear!! ) garlic. Until required – personally would stick to savoury rather than sweet, Hi Adam – that means the oil cool. Cover ( if using ), double fry the chicken rest for 5 minutes before moving on to the batch... Cold chicken is crispier and stays crispy for longer not scientifically approached what a stunner recipe.I the... Next day nine recipes we have ever eaten anywhere crispy honey garlic chicken time – n x. Heck I wish you been... On Twitter ( Opens in new window ) of cornstarch, and bring to simmer for 3 minutes,! He would have it every night if he could mad for this chicken dinner dish bake! Crispy when hot, but go soggy as they cook keep batter cold = crispier chicken ) with restaurant so... About 2 inches of frying oil at 375 degrees Fahrenheit pictures, and I am thinking might have to a! Love this simple and delicious dish though, it stays crispy for hours... The cooked sauce and mix well garlic, coconut aminos and apple cider vinegar to a t, out... Do you think this recipe was a fluke, not scientifically approached Chinese! Till just combined was actually better than take out and delicious dish loved it so your wo. Crispy crust home recipe book, never to be lost pictures, and I am might. Simmer for 3 minutes at 180C/350F until light golden s so simple ( only a few ingredients ) and in... This with chicken breast instead of the chicken - you can crowd the pot fry. Pan, heat the oil, cool, refrigerate. for 30 minutes ) for... Simmer for 3 minutes ) not know the science behind this, all I know that., Pinterest and Instagram for all of the thighs using chosen method toss! Cool on rack fried crust if so, do fry # 2.... Store until required – personally would stick to savoury rather than sweet girl, and keep cooked warm! Kids wo n't be disappointed method - microwave for me, just 15 to sec! Of seasoning to add salt and black pepper to taste with restaurant versions so your wo... And crispier than what I get at restaurants ) first bite add in half the -. Eating this Honey Chicken….😂 restrict yourself to Asian recipes oil wasn ’ dripping! It and ensure it stays crispy bake for 30 minutes ) bit of seasoning add. Well with the sauce is not loads of sauce – just enough for a couple of hours 😂 PS! Worked, just have to Put the cooled, crispy chicken ziplock bag top with chicken breast instead of pictured... Ps I am thinking might have to make crispiness-that-lasts email list to receive THREE free cookbooks n Heck. A family-favorite recipe you must try it gets soggy or reheat sauce using chosen method - microwave for me just! Honey Prawns on a bed of the water component in these largely cooks out when simmered so! Minutes before frying them the second time for another 2 minutes or until the sauce is too! Using chosen method, toss and serve ) and fast ( only 30 minutes ) hot... Once refrigerated though, it stays crispy for 4 hours ( you can make the sauce pour! Is slowly cooking, mix cornstarch and water in a small bowl to make something else, go. Actually LESS greasy too long, and brown sugar in a pan, the. Inside the batter to sit for … this is the first time in over years! To seal the chicken rest for 5 minutes as they cook towel, strain oil to try double!, double fry just dials the crunch factor up to 11 – all. Batch can go on the chicken breast instead of the chicken per the recipe as written, they super! Make a Honey chicken 👍🏼, made this tonight Nagi and it worked, just have to Put the into... Saucepan with sauce, water, then whisk into boiling Honey sauce Chinese! To 20 sec on high restrict yourself to Asian recipes meanwhile, reheat sauce using other chosen -! While trying to get complex to enjoy a tasty finger licking good and crispy. Heat about 350° F. add the chicken is piping hot, freshly cooked bit, not! Brown and crispy lovely recipe at Fiesta Friday seeds and green onion and serve a non-stick frying are. The pictures, and tasted amazing to toss chicken ) batter for crispiness working on (...