How to Make Honey Chicken
About this recipe
Honey chicken is a sweet, breaded fried chicken dish that's especially popular among kids and young adults. This recipe from The Art Of Cooking makes it easy to whip up a delicious batch at home, combining simple ingredients for a satisfying meal.
While it's not the healthiest option, the crispy texture and sweet sauce make it a delightful treat. Plus, the video shows you how to achieve that perfect golden-brown finish.
Ingredient notes
- Chicken Breast: 1 lb or 454 g
- White Pepper: 1/6-1/8 tsp (use 1/8 tsp for a stronger flavor)
- Cold Water: 10 tbsp (1/2 cup + 2 tbsp) or 147 mL
Tips from The Art Of Cooking's video
- Refrigerate the seasoned chicken for 15 to 20 minutes to enhance flavor and texture.
- Fry the chicken twice: first for 1 to 1.5 minutes until lightly golden, then return to the hot oil for 4 to 5 minutes until golden brown for extra crispiness.
- If you're looking for a healthier option, you can oven bake or pan fry the chicken instead of deep frying.
No life story here — the video and the recipe are the whole point. All credit to The Art Of Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the honey sauce by mixing 5 tbsp of ketchup, 4 tbsp of sugar, 2 tbsp of honey, and 3 tbsp of water in a bowl.
- 2
Cut 1 lb of chicken breast in half, then make about four cuts into strips and turn the breast 90° to cut into 1-inch cubes.
- 3
In a bowl, mix the chicken cubes with 1/2 tsp of salt, 1/4 tsp of garlic powder, 1/8 tsp of white pepper, and 3 tbsp of water. Set aside and refrigerate for 15 to 20 minutes.
- 4
To make the batter, crack 1 large egg into a bowl, add 1/4 tsp of salt, 1/6 tsp of garlic powder, and 10 tbsp of cold water. Whisk together.
- 5
Add 2 tsp of baking powder, 1/2 cup of corn starch, and 3/4 cup of flour to the egg mixture and mix well. Then add 2 tbsp of vegetable oil to make the batter smooth.
- 6
Mix the chicken again, then pour the batter over the chicken and coat all pieces evenly.
- 7
Heat oil to 375°F (190°C) in a frying pan. Carefully lower the chicken into the oil and fry for about 1 to 1.5 minutes until lightly golden.
- 8
Remove the chicken from the oil and set aside. Repeat the frying process for the remaining chicken.
- 9
Once all batches are fried, return all the chicken to the hot oil and fry until golden brown, about 4 to 5 minutes, moving the chicken around for even cooking.
- 10
Remove the fried chicken from the oil and drain on paper towels.
- 11
Pour the prepared sauce into a large pan or wok and heat until it begins to bubble. Turn off the heat and add the fried chicken, tossing to coat.
- 12
Serve immediately, optionally sprinkling with toasted or roasted sesame seeds.
Heads up — we had to guess a little:
- Inferred as 1/8 tsp is the upper limit of the range given.
- Inferred as 10 tbsp is equivalent to 147 mL.
Credit where it's due: this recipe was transcribed from The Art Of Cooking's original video on YouTube. Follow them there — it's their dish.
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