19 thoughts on “ Crispy Chinese Honey Chicken (without Deep Frying) ” Ken Murphy November 11, 2018 at 5:59 pm. KeepRecipes is one spot for all your recipes and kitchen memories. Basically this is no different than any other Chinese chicken recipe. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. Required fields are marked *. Honey chicken is a popular Chinese recipe. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Always a favorite loved time and time again. Absolutely loved this recipe! Not only does it yield an extra crispy exterior and juicy, flavorful meat, but the chicken also stays crispy even after you coat it with sauce. Add chicken all at once and spread out into a single layer in the skillet. Serve with white rice. 1 teaspoon baking powder Combine chicken pieces, vegetable oil, and salt in a big bowl. You can add some steamed vegetables on the side to add some color to the dish. Let cook until it starts to change from pink to white and get some golden edges about 4-5 minutes. I used the egg white instead of the whole egg. It creates the crispiest chicken with less oil and you only need to pan fry it. I can’t wait to try out some more of your recipes! Crisp fried chicken strips in a sweet sauce. We’ve been trying some of your recipes over the last month or so, but so far have not been able to fine how to view your videos. Didn’t have any green onions so sliced a white onion instead and added a few red pepper flakes to spice it up. Maybe we might be looking in the wrong place. My family said this was a keeper, and they’re my worst critics at times. I picked up a tub of local honey today and was looking for a recipe to use it in. If you use chicken breasts instead of thighs just make sure you adjust the cooking time as chicken breasts will dry out if cooked to long. Add the remaining butter, garlic, vinegar and honey. In fact, the batter works so well and the chicken stays crispy even after you coat it with sauce. Cooked in a skillet and using just a few simple ingredients this dish comes together in under 30 minutes. My girlfriend just demolished the whole meal. 2 teaspoon ginger (minced) Heat oil in a large nonstick skillet over medium high heat until hot. Honey butter garlic chicken is easy and loaded with tender bites of chicken in a delicious sauce! Some content © it's respective owners. Would love your feedback! Add the garlic, ginger, and the white part of the green onion. {Gluten Free Adaptable}. 3 tablespoons honey I have bookmarked this page so I can share this recipe with my family and friends, and I will be browsing and trying your other recipes for sure! Your email address will not be published. ¼ cup flour Chicken stayed nice and crispy. cORN STARCH DOESN NOT GIVE IT THAT CRISPY OUTER LAYER. I’ll letcha know how it goes! say what?) Enjoy. I have Italian white wine vinegar and apple cider vinegar but im not sure if either would be good substitute. 1 egg Thank you. I don’t know if you’ve ever been to Vermont, but in Brattleboro there is a fantastic Chinese restaurant that makes the absolute most amazing Crispy Honey Sesame Chicken. Normally, deep frying requires at least a few cups of oil. Add the chicken to the skillet, sprinkle with salt and pepper. Will definitely make again. , chopped, with white and green parts separated. This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach. I use chicken thighs, but if you love chicken breasts those will work to. I’ve been working my way through some of your wonderful recipes and this is by far the family favorite! The Shaoxing wine and rice vinegar also add richness to the sauce. In China, chefs usually use hand to add the pieces so they can kinda separate the pieces while adding to the pan. A weeknight dinner doesn’t get much easier than this. Trying this tonight! Welcome to Butter Your Biscuit. Now you can make your favorite takeout dish at home and it’ll taste just as great as the restaurant version! Stir until chicken is coated. If you give this recipe a try, let us know! The honey chicken sauce is wonderful. Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. Yeah I think Mirin is too sweet. ½ teaspoon salt There just isn’t any way we have been able to see them. that I just had to try. of honey. Heat 1 ½ Tbsp of oil in your wok or sauce pan.Add garlic and ginger and stir fry for 30 seconds. Add the remaining butter, garlic, vinegar and honey. Maybe was more difficult for me as I pulled the chickens out of bowl into pan one at a time. https://keeprecipes.com/recipe/howtocook/chinese-honey-chicken-recipe https://purplebowl.blogspot.com/2014/08/creamy-butter-chicken-recipe.html Then you coat the chicken with beaten egg and cornstarch before pan frying. A good alternative to deep fried. « Chicken Club Flatbread with Chipotle Ranch, Bacon Egg and Cheese Biscuit Sandwich {Freezer Friendly} », Sheet Pan Lemon Herb Chicken with Asparagus, 1-1/2 pounds of boneless skinless chicken thighs, Fresh chopped parsley or green onions for garnish. Thanks! I decided I wanted to give it a try at home and came across a recipe that looked pretty good, and indeed it was. Sound amazing? Oh my goodness, it was so easy to make and the dish turned out so well! Stir to mix well. Thank you so much for sharing the recipe, Maggie! To make this dish gluten-free, use tamari or coconut amino to replace the soy sauce. Sesame seeds (for garnish). Filed Under: Entrees Tagged With: chicken, dinner, honey chicken, Hi There! Mix well. All Cut chicken thighs into small bite sized pieces. It is…. Substituted the Shaoxing with Mirin… Was good still but felt the honey wasn’t contrasted enough due to the sweetness of the Mirin. Cut into pieces so it cooks faster and you get more delicious sauce on more areas. Heat olive oil and 1 tablespoon butter in a large skillet (cast iron works best) on high heat. Serve chicken over rice or mashed potatoes. The sauce is a delicious mixture of honey, garlic, and ginger and rice vinegar. Had it with some rice and pea shoots (also your recipe). Simmer sauce and chicken … So for the chicken pieces, I usually dump the whole thing into a large skillet, then use chopsticks (can be done with a pair of tongs) to separate all the pieces while they’re cooking. I made this tonight and it was absolutely delicious! I would use the recipe again. Many of the chicken pieces were clumped together after the final mixing so was wanting to make sure they were all separated going into the oil. Its little hard to get into town at the moment so i am thinking of making this with what i have at home but I don’t have either Shaoxing wine or dry sherry! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Top with fresh chopped parsley or green onions. We’ve been trying some of your recipes over the last month or so, but so far have not been … It doesn’t matter if you use breasts or thighs. For this recipe, you only need to use a regular skillet and 1/4 to 1/3 of a cup of oil to pan fry the chicken. Add salt, honey, vinegar, and water. Combine 1 tsp of water with 1 tsp of cornstarch. Although I always prefer chicken thighs, you can use chicken breast and create awesome results, as well.