Stir Fry Honey Garlic Chicken

The first time I made this, I didn’t really get a strong flavor of honey but the garlic was clearly there. I adjusted the ingredients to include 1/4 cup of honey rather than the 2 tablespoons I used so hopefully the flavor will be more prominent, but I’ve yet to test it again.

Stir Fry Honey Garlic Chicken

Chicken

• 2 pounds chicken breasts, cut into bite-sized pieces
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• oil for frying, enough to fill a pot or wok with 1 inch of oil (I used peanut)

Sauce

Adapted from Food Gal

• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup honey
• 2 teaspoons soy sauce
• 1 tablespoon oyster sauce
• 1/4 cup water plus 1 tablespoon corn starch

1. Rub salt and pepper into chicken pieces
2. Toss your cut-up chicken with the egg, then with the flour and cornstarch. It will be sticky. Set aside
3. Heat 1-inch of oil in your frying vessel and allow to heat up, never allowing the temperature to rise above 375° F or to start simmering or boiling. The oil should look like it is heating up (it will move around slightly), but you never want to see any bubbles forming until you have added in the chicken
4. Fry the chicken in batches, 8-10 minutes for each batch, until golden and crispy. Check a piece or two to be sure that it’s cooked through, but also to be sure that it’s crispy enough
5. With a slotted spoon, remove the chicken to a cutting board or a plate lined with paper towels and drain. Do this until all of the chicken has been fried; don’t overcrowd the pot, either. It doesn’t matter how many batches you have to do, as the chicken will be warmed again when it is added to the sauce. Be careful when disposing of the oil (allow it to cool completely first)
6. Saute your garlic with about a tablespoon of oil for five minutes or so, until softened
7. Add in the rest of the combined sauce ingredients and stir over medium heat until slightly thickened, then add in the water and cornstarch mixture
8. Stir until thickened, and be careful not to burn it! This shouldn’t take more than 8 minutes or so
9. Add in the fried chicken pieces and stir until well coated

Here is the chicken tossed with the cornstarch

Frying the chicken!

I made sure my chicken got really crispy 🙂

Here’s the chicken mixed in with the sauce

And the final product, of course made with garlic noodles on the side for Kamil