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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chinese Honey Chicken

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My homemade better-for-you honey chicken does away with heavy, stodgy batter, and instead delivers a light, crispy, sticky texture you’ll love. The secret behind the flavour sensation? The next-level marinade

WATCH THIS RECIPE

CHINESE HONEY CHICKEN

PREP TIME

45 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

600g (1.3 lb) chicken breast, cut into roughly 3cm cubes

½ cup chicken stock

2 tbsp Chinese shaoxing wine*

2 tbsp white vinegar

3 tbsp honey

1 tbsp light soy sauce

1/4 cup sugar

2 garlic cloves, finely chopped

1 1/2 cups plain flour

2 tsp cornstarch (corn flour), dissolved in 2 tbsp water

vegetable oil for frying, plus 1 extra tablespoon

1 tsp sesame seeds

 

Marinade:

2 tbsp light soy sauce

1 tbsp Chinese shaoxing wine

1 egg white, lightly whisked

Steps

In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10-20 minutes.

In another bowl, mix together the chicken stock, Shaoxing wine, vinegar, honey, soy sauce and sugar.

Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.

Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.

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In a clean wok or pan over medium heat, add 1 tablespoon of oil and then add the garlic. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved and the liquid starts to foam. Then add the cornstarch mixture. Cook for another 1-2 minutes or until the sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds.

Note Icon

Notes:

– Shaoxing is a Chinese cooking wine made from fermented rice. Use it to add flavour to Asian broths, stocks and stir-fries. If you don’t wish to use alcohol simply substitute chicken stock.

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