Crispy Chinese Honey Garlic (Printable Version)
# What You'll Need:
→ Chicken
01 -
500 grams boneless skinless chicken thighs, cut into bite-sized pieces
→ Velveting Mixture
02 -
2 egg whites
03 -
30 grams cornstarch
→ Honey Garlic Sauce
04 -
120 milliliters honey
05 -
4 cloves garlic, minced
06 -
60 milliliters soy sauce
07 -
Optional: 1/2 teaspoon chili flakes
→ Frying Oil
08 -
500 milliliters vegetable oil with high smoke point (such as grapeseed, avocado, peanut, sunflower, or canola oil)
→ Garnish
09 -
2 tablespoons green onion, finely sliced
10 -
1 teaspoon toasted sesame seeds
# Step-by-Step Directions:
01 -
Whisk together egg whites and cornstarch in a small bowl until smooth.
02 -
Toss chicken pieces into the egg white and cornstarch mixture. Let rest for 10-15 minutes at room temperature.
03 -
Pour oil into a deep skillet to a depth of approximately 2.5 centimeters. Heat over medium-high heat until the temperature reaches 177°C (350°F).
04 -
In two batches, carefully add marinated chicken to the hot oil. Fry each batch for 3-4 minutes until golden brown and crisp. Maintain oil temperature between batches.
05 -
In a small saucepan, combine honey, garlic, soy sauce, and chili flakes if using. Bring to a boil over medium heat and simmer until slightly thickened, about 3 minutes.
06 -
Drain fried chicken briefly on paper towels, then transfer to the saucepan. Toss thoroughly to coat each piece evenly with the honey garlic sauce.
07 -
Plate the coated chicken and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or as desired.
# Helpful Notes:
01 -
Maintain the oil temperature at 177°C for optimal crispness. A cooking thermometer is recommended for accuracy.
02 -
Using boneless skinless chicken thighs ensures juicier, more forgiving meat compared to breasts.
03 -
Make ahead by holding cooked chicken in a warm oven up to one hour and toss in heated sauce just before serving.