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.
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.
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.