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Crispy Honey Chicken

To go along with the garlic noodles, I decided to also try Crepes of Wrath’s recipe for honey chicken (http://crepesofwrath.net/2010/03/08/crispy-honey-chicken/).

Chicken Ingredients

  • 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 Ingredients

  • 3-4 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon ground ginger
  • 1-2 teaspoons sriracha (I completely omitted this because Kamil hates spicy things)
  • 1/4 cup honey
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon sesame oil (optional- I also didn’t use)
  • 1/4 cup water + 1 tablespoon cornstarch

Directions

  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 onion and 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

They’re dipped and ready to fry!

First batch, lookin’ good 🙂

It definitely didn’t thicken up as much as it was supposed to. I tried adding more honey but I was afraid it was going to burn so I had to take it off

But anyway this is what I came out with, the “sauce” acting as more of a marinade. I tried :/

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