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This hearty Crispy Honey Chicken has become my family's ultimate Asian takeout-at-home solution. The double coating and frying technique creates chicken that maintains its crispiness for hours, even after tossing in that luscious honey sauce.
I discovered this technique after years of disappointment with soggy sauced chicken. After countless experiments combining different Asian cooking methods, this version finally achieved that elusive long-lasting crispiness my family craves.
Ingredients
- Chicken thighs: Cut into 1" pieces provide the juiciest results without drying out during double frying
- Light soy sauce: Adds saltiness without overpowering other flavors
- Chinese cooking wine: Brings essential depth that elevates the dish beyond basic takeout
- Cornflour: Creates that signature ultra crispy coating that withstands sauce
- Cold soda water: Makes the batter incredibly light and airy for maximum crunch
- Baking powder: Creates tiny air pockets in the coating for extra crispiness
- Glucose or corn syrup: Transforms the sauce into a candy-like consistency that clings to rather than soaks into the crispy coating
- Rice vermicelli noodles: Provide a dramatic crispy base for presentation
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken pieces with soy sauce, Chinese cooking wine, and cornflour, then refrigerate for 30 minutes. This brief marination seasons the meat while the cornflour creates a base that helps the coating adhere perfectly.
- Dust with Cornflour:
- Scatter chicken pieces in cornflour and toss until completely coated, then shake off excess. This first dredging creates the foundation for the ultra crispy double coating system.
- Prepare Cold Batter:
- Whisk together cornflour, flour, baking powder and salt in a chilled bowl. Pour in cold soda water and mix minimally with just 10 whisks. The batter should coat chicken easily without being see through or too thick. Keeping everything cold is crucial for maximum crispiness.
- First Fry:
- Drop battered chicken pieces into 180°C oil and cook for 3 minutes until light golden. This initial fry sets the coating and begins developing the crispy structure. Work in small batches to maintain oil temperature.
- Rest and Cool:
- Allow chicken to cool on a rack for 20 minutes. This cooling period strengthens the coating and prepares it for the second fry that creates the ultra crispy finish.
- Make Honey Sauce:
- Simmer honey, glucose or corn syrup, soy sauce and Chinese cooking wine for 3 minutes until it reaches maple syrup consistency. The absence of water and addition of glucose creates a sauce that adheres to rather than penetrates the crispy coating.
- Second Fry:
- Heat oil to 200°C and fry chicken again for 90 seconds until golden. This second fry creates that thick, built to last crispy coating that stays crunchy for hours even after saucing.
- Toss and Serve:
- Quickly toss chicken in warm honey sauce and serve immediately over crispy noodles. The fast tossing prevents the sauce from cooling and thickening too much.
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The glucose or corn syrup is my secret weapon in this recipe. After watching countless restaurant chefs create crispy sauced dishes, I noticed they all used some form of invert sugar to create that candy like coating. When I finally applied this technique at home, my family was amazed at how the chicken maintained its crunch even hours after serving.
Storage Tips
For make ahead that's 99% like fresh, double fry the chicken completely, cool on a rack, and refrigerate. Make sauce separately and refrigerate. When ready to serve, reheat chicken at 180°C for 7 minutes until hot and crispy, then quickly toss with warmed sauce.
Reheated chicken with sauce already applied will become soggy, no matter the reheating method. Always store components separately for best results.
Oil can be reused twice more since the chicken flavor is neutral. Strain through paper towel lined colander once cooled and store for future frying projects.
Substitution Guide
Chicken breast or tenderloin can replace thighs but add 1/8 teaspoon baking soda to the marinade for tenderness and do not exceed recommended marination time.
If you cannot find soda water, ice cold water will work but the crispiness will diminish faster once sauced. Still excellent if consumed within 20 minutes.
For those who prefer less sweetness, add 2 tablespoons cider vinegar and a dash of hot sauce to balance the honey. Simmer for an extra minute before using. This creates a less traditional but more balanced flavor profile.
Glucose and corn syrup are interchangeable in this recipe. If neither is available, additional honey will work but provides slightly less protection against sogginess.
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Frequently Asked Questions
- → How does double frying make the chicken crispier?
Double frying removes excess moisture from the coating, creating a thicker and longer-lasting crispy crust. It also ensures the chicken is hot and perfectly cooked.
- → Why use cold soda water in the batter?
Cold soda water creates a light, airy batter that puffs up nicely while frying, resulting in a crispier and less greasy coating.
- → What keeps the honey sauce from soaking into the chicken?
The addition of glucose or corn syrup creates a candy-like consistency that sticks to the chicken's crust without making it soggy.
- → Can I substitute chicken thighs with another cut?
Yes, chicken breast or tenderloin can be used. Add a small amount of baking soda to the marinade to tenderize them, but don't marinate for more than the recommended time.
- → How can I make this dish ahead of time?
Double fry the chicken, let it cool, and refrigerate. Reheat in the oven at 180°C/350°F to crisp it up. Reheat the honey sauce separately, then toss and serve.
- → Can I use an air fryer or oven instead of frying?
This method relies on high heat to set the batter instantly, which is difficult to achieve in an air fryer or oven. Baking or air-frying may result in a less crispy coating.