Crispy Honey Chicken Technique (Print Version)

# Ingredients:

→ Chicken & Marinade

01 - 300g skinless boneless chicken thighs, cut into 2.5cm pieces
02 - 1 tablespoon light soy sauce (or all-purpose soy sauce)
03 - 2 teaspoons Chinese cooking wine (or soy sauce as substitute)
04 - 2 teaspoons cornflour/cornstarch

→ Dredging

05 - 1/2 cup cornflour/cornstarch

→ Stay-Crispy Puffy Batter

06 - 6 tablespoons cornflour/cornstarch
07 - 4 tablespoons plain/all-purpose flour
08 - 7–8 tablespoons cold soda water, club soda, or seltzer water
09 - 1/4 teaspoon baking powder
10 - 1/4 teaspoon kosher/cooking salt

→ Oil for Frying

11 - 2–3 cups vegetable oil (or canola oil)

→ Honey Sauce

12 - 1/3 cup honey
13 - 1.5 tablespoons glucose or light corn syrup
14 - 1 tablespoon light soy sauce (or all-purpose soy sauce)
15 - 2 teaspoons Chinese cooking wine (or more soy sauce)

→ Garnish/Serving

16 - 25g vermicelli rice noodles (optional)
17 - Sesame seeds, to taste
18 - Finely sliced green onions, to taste

# Instructions:

01 - Place mixing bowl with flour, baking powder, and salt into the fridge to ensure batter stays cold for crispiness.
02 - Combine chicken and marinade ingredients in a bowl. Refrigerate for 30 minutes.
03 - Spread cornflour on a shallow plate. Toss chicken pieces to coat lightly, shaking off excess. Repeat with all chicken pieces.
04 - Place a rack on a tray. Heat 4cm of oil in a pot to 180°C. Combine batter ingredients and whisk minimally. Coat chicken pieces in batter and fry in batches for 3 minutes until light golden and crispy. Drain on rack.
05 - In a saucepan over medium heat, combine honey sauce ingredients. Simmer for 3 minutes until consistency resembles maple syrup.
06 - Heat oil to 200°C. Fry chicken in batches for 90 seconds until golden. Remove and drain on rack.
07 - Quickly toss fried chicken in honey sauce to coat evenly. Optional: Serve over crispy noodles and garnish with sesame seeds and green onions.
08 - Drop vermicelli rice noodles into hot oil. Remove after 3 seconds when puffed up. Drain on paper towels.

# Notes:

01 - Keeping the batter cold ensures a crispier coating.
02 - Double frying helps to achieve ultra-crispy and less greasy chicken.
03 - The honey sauce is designed to lightly coat the chicken, preserving its crispiness.

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