Honey Chicken

1 mins
Serves 1
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Directions

  1. 1Marinate diced chicken breast with 2 tbsp light soy sauce, 2 tbsp Shaoxing cooking wine, 1 tsp white pepper, and 1 egg white. Mix well and leave in the fridge for one hour.
  2. 2Marinate diced chicken breast with 2 tbsp light soy sauce, 2 tbsp Shaoxing cooking wine, 1 tsp white pepper, and 1 egg white. Mix well and leave in the fridge for one hour.
  3. 3Marinate diced chicken breast with 2 tbsp light soy sauce, 2 tbsp Shaoxing cooking wine, 1 tsp white pepper, and 1 egg white. Mix well and leave in the fridge for one hour.
  4. 4Mix cornflour, rice flour, and baking powder in a bowl. Season with salt.
  5. 5Mix cornflour, rice flour, and baking powder in a bowl. Season with salt.
  6. 6Mix cornflour, rice flour, and baking powder in a bowl. Season with salt.
  7. 7Coat the marinated chicken pieces in the flour mixture.
  8. 8Coat the marinated chicken pieces in the flour mixture.
  9. 9Coat the marinated chicken pieces in the flour mixture.
  10. 10Fry chicken in hot oil until golden brown and crispy, about 6-7 minutes. Remove and drain on a wire rack.
  11. 11Fry chicken in hot oil until golden brown and crispy, about 6-7 minutes. Remove and drain on a wire rack.
  12. 12Fry chicken in hot oil until golden brown and crispy, about 6-7 minutes. Remove and drain on a wire rack.
  13. 13Mix 1 tbsp light soy sauce, 4 tbsp water, grated garlic, chicken bouillon, rice vinegar, and honey in a bowl. Stir well.
  14. 14Mix 1 tbsp light soy sauce, 4 tbsp water, grated garlic, chicken bouillon, rice vinegar, and honey in a bowl. Stir well.
  15. 15Mix 1 tbsp light soy sauce, 4 tbsp water, grated garlic, chicken bouillon, rice vinegar, and honey in a bowl. Stir well.
  16. 16Add the sauce to the wok, bring to a simmer.
  17. 17Add the sauce to the wok, bring to a simmer.
  18. 18Add the sauce to the wok, bring to a simmer.
  19. 19Add the fried chicken to the wok and toss to coat in the honey sauce.
  20. 20Add the fried chicken to the wok and toss to coat in the honey sauce.
  21. 21Add the fried chicken to the wok and toss to coat in the honey sauce.
  22. 22Garnish with sesame seeds and spring onions. Serve with rice.
  23. 23Garnish with sesame seeds and spring onions. Serve with rice.
  24. 24Garnish with sesame seeds and spring onions. Serve with rice.

Ingredients

  • 800 g chicken breast, diced
  • 800 g chicken breast, diced
  • 800 g chicken breast, diced
  • 5 tbsp light soy sauce
  • 5 tbsp light soy sauce
  • 5 tbsp light soy sauce
  • 2 tbsp Shaoxing cooking wine
  • 2 tbsp Shaoxing cooking wine
  • 2 tbsp Shaoxing cooking wine
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 5 cloves garlic, finely grated
  • 5 cloves garlic, finely grated
  • 5 cloves garlic, finely grated
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp honey
  • 150 g cornflour
  • 150 g cornflour
  • 150 g cornflour
  • 150 g rice flour
  • 150 g rice flour
  • 150 g rice flour
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 rice
  • 1 rice
  • 1 rice
  • 1 spring onions
  • 1 spring onions
  • 1 spring onions
  • 1 white sesame seeds
  • 1 white sesame seeds
  • 1 white sesame seeds

Equipment

frying panwokknifebowlgraterchopsticksspoonwire rack