Chinese Honey Chicken

4.66 from 20 votes

Chinese Honey Chicken

Super crispy and sticky Chinese Honey Chicken, perfectly sweet, perfectly crunchy! This incredibly yummy chicken is hands down, better than any restaurant quality. A popular Asian inspired dish that the whole family will enjoy.

Prep Time10

Cook Time10

Marinating time15

Total Time35

Course: Dinner, Lunch

Cuisine: Asian

Keyword: chinese honey chicken, honey chicken

Servings:

Calories: 505kcal

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

Chicken and Marinade

2 pounds chicken thighs boneless and skinless, cut into 1 inch cubes
3 tablespoons soy sauce low sodium
1 tablespoon Shaoxing wine
1 egg white

Sauce

⅔ cup chicken broth low sodium or no sodium added
2 tablespoons Shaoxing wine
2 tablespoons white vinegar
¼ cup honey
2 tablespoons soy sauce low sodium
2 tablespoons brown sugar packed

Other Ingredients

2 cups all-purpose flour
3 cloves garlic minced
3 teaspoons cornstarch mixed with 3 tablespoons water
1 tablespoon sesame seeds
vegetable oil for frying

US Customary - Metric

Instructions

Marinate chicken: In a large bowl mix the chicken with the rest of the marinade ingredients together. Mix well, making sure to break up the egg white. Marinate for 15 minutes.
Make the sauce: In another bowl combine all the sauce ingredients together and whisk well.
Coat the chicken: Add the flour to the bowl with the chicken, including the marinade) and toss everything together well.
Preheat oil: Fill a wok with vegetable oil ⅓ of the way through. Heat over high heat until oil reaches 325°F.
Fry the chicken: Shake excess flour from chicken and fry in batches about 3 minutes or until cooked through and golden. Mine took 3 batches to finish all the chicken. Transfer cooked chicken to a paper towel lined plate.
Finish the chicken: In a clean wok, add about 1 tablespoon of vegetable oil and heat over medium heat. Add the garlic and cook for 20 seconds until fragrant. Add the sauce mixture to the garlic and cook until the sugar dissolves and the liquid start to boil a bit. Stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce thickens slightly. Toss in the cooked chicken pieces until each piece is evenly coated.
Serve and garnish: Transfer the chicken to a serving plate, drizzle any leftover sauce over the chicken and garnish with sesame seeds. Serve over rice.

Video

Notes

Don't crowd the wok when frying the chicken as they won't be as evenly cooked, and you risk the pieces sticking together.
Make sure your oil is fully heated at the correct temperature.
Store this in the refrigerator in an airtight container for 3-4 days.
Freeze in an airtight container or freezer bag for 3-4 months. Freeze chicken and sauce separately on a sheet pan prior to placing in a container to help prevent sticking, especially if you only want to remove and use a portion at a time.

Nutrition