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–+ servings

Honey Chicken

Chicken Thighs with a light, crispy coating in a honey sauce that is sweet, garlicky, savory, and bright.
Difficulty Medium
Course Dinner
Cuisine Korean
Keyword Chicken
Method Stove Top
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Equipment

  • Large Skillet with Deep Sides
  • Medium Bowl
  • Small Bowl
  • Whisk
  • Rimmed Baking Sheet with Winre Rack

INGREDIENTS 

Marinade:

  • 2 Tbsp. Soy Sauce
  • 1 ½ tsp. Kosher Salt
  • 1 ½ tsp. Freshly Ground Black Pepper

Chicken:

  • 1 lb. Boneless - Skinless Chicken Thighs
  • ¼ cup Cornstarch
  • 4 cups Neutral Oil - for frying

Batter:

  • ¾ cup Cornstarch
  • ¼ cup AP Flour
  • ½ tsp. Baking Powder
  • ½ tsp. Kosher Salt
  • ½ cup Ice-Cold Water
  • 1 Lg. Egg White

Sauce:

  • ¼ cup Honey
  • 2 tsp. Soy Sauce
  • 1 tsp. Light Corn Syrup
  • 1 tsp. Apple Cider or Red Wine Vinegar
  • 2 cloves Garlic - minced or grated
  • 1 Tbsp. Toasted Sesame Seeds
  • 1 Medium Scallion - thinly sliced

INSTRUCTIONS

Marinate the Chicken:

  • Pat Chicken dry with Paper Towels & cut into 1-inch pieces. Toss the Chicken, Soy Sauce, Kosher Salt, and Black Pepper together in a Medium Bowl until evenly coated. Add Cornstarch and toss to coat. Refrigerate until ready to use.

Batter:

  • Whisk Cornstarch, Flour, Baking Powder, and Kosher Salt together in a medium bowl.
  • Whisk Ice-Cold Water and Egg White together in a small bowl. Pour into the Cornstarch mixture and stir until just combined & thick. Refrigerate until ready to use.

Chicken:

  • Heat Oil over Medium heat to 350°F. in a large, heavy-bottomed Pot and fit a Wire Rack onto a Baking Sheet.
  • When the Oil is ready, add the Chicken to the Batter and toss to coat. Use a Fork to lift each piece of Chicken from batter removing any excess to leave a thin coating. Add it to the Oil. Fry, stirring occasionally, for 4 minutes, until very light colored. Move Chicken to the Rack using tongs or a slotted spoon.
  • Heat the Oil to 400°F. Re-fry the Chicken, stirring occasionally, until golden-brown, about 2 minutes. Return to the Wire Rack.

Sauce:

  • Bring Honey, Soy Sauce, Corn Syrup, Vinegar, and minced Garlic to a boil in a Medium Pot over medium-high heat, stirring continuously. Turn off the heat.

Assembly:

  • Add the Fried Chicken to the Sauce and toss to coat. Transfer to a Serving Plate over white Rice, sprinkle with Sesame Seeds and a thinly sliced Scallion.

Notes

Make Ahead: Cut and marinate the Chicken with Soy Sauce, Salt, and Pepper for up to 48 hours and refrigerate in an airtight container.   Coat with  Cornstarch before frying.
Refrigerate leftovers in an airtight container for up to 4 days.

Copyright © 2021 - 2025 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved