Until now I have only tried honey chicken at the local Chinese buffets here in Michigan. Most of the honey chicken at the buffets I find a little too sweet for my liking. I decided I wanted to give it a try at home and came across a recipe that looked pretty good, and indeed it was. Basically this is no different than any other Chinese chicken recipe. The chicken is first battered, deep fried and then coated with a thick sauce. You can use a wok but I really recommend deep frying the chicken bits when using a batter like this. The sauce is a delicious mixture of honey, garlic, and ginger and rice vinegar. Serve with white rice. Enjoy.
(Makes 4 servings)
1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
A ½ cup of water
½ teaspoon salt
1 egg white
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon of rice wine vinegar
A ½ cup of water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.
Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
To make the sauce. Heat 1 ½ tablespoons of oil in your work. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.