honey chicken
Prep time
Cook time
Total time
Cuisine: Chinese Take Out
Serves: 4
  • 2 pounds of boneless chicken breasts or boneless thighs, cut into 1 inch pieces
  • Oil for deep frying
For the batter:
  • 4 tablespoons of cornstarch
  • ¼ cup all purpose flour
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg plus 1 egg white
For the sauce:
  • 1.5 tablespoons oil
  • 1 teaspoon minced ginger
  • 3 tablespoons minced garlic
  • 2 tablespoons green onion (white part only)
  • 1 teaspoon salt
  • ¼ cup honey
  • ¼ cup sugar
  • ¼ cup white vinegar
  • ¼ cup chicken broth
  • Green onions (green parts) (optional for garnish)
  • Sesame seeds (optional for garnish)
For the cornstarch slurry
  • 1 tablespoon of cornstarch
  • 1 tablespoon of cold water
  1. Combine all the batter ingredients, cover and set aside for 30 minutes
  2. Begin heating oil to about 350 degrees.
  3. Coat chicken pieces in the batter and then fry in small batches until golden brown
  4. After frying, drain chicken on plate lined with paper towel
  5. To make sauce, heat oil in wok and add ginger, garlic, and green onion.
  6. Cook over medium high heat until fragrant, about 1 minute
  7. Add remaining ingredients and stir to combine
  8. Bring sauce to a gentile simmer and prepare the cornstarch slurry by combining the ingredients into a thin paste
  9. Gently pour the slurry into the simmering sauce and continue cooking for a minute to 2 until thickened; do not overcook as the cornstarch will begin to break down after a few minutes. The slurry must be made with cold water.
  10. Garnish with green onions (green part) and sesame seeds if desired.
Recipe by Feeling Foodish at http://feelingfoodish.com/honey-chicken/