Honey Chicken

No-Soggy Sauce - glucose or corn syrup to make it "candy like" to stick on chicken crust rather than soaking in, plus NO WATER in the sauce.

See Notes for make ahead (99% like freshly made).

Ingredients

Cups

Metric

subheading: CHICKEN & MARINADE:

300g/ 10oz chicken thighs , skinless boneless, cut into 2.5cm/1" pieces (Note 1)

1 tbsp light soy sauce (or all purpose, NOT dark soy)

2 tsp Chinese cooking wine (sub with soy)

2 tsp cornflour/cornstarch

subheading: DREDGING:

½ cup cornflour/cornstarch

subheading: STAY-CRISPY PUFFY BATTER:

6 tbsp cornflour/cornstarch (Note 8)

4 tbsp flour , plain/all purpose

7 to 8 tbsp COLD soda water, club soda or seltzer water (NOT sparkling mineral water, Note 2)

¼ tsp baking powder (NOT baking soda)

¼ tsp salt , kosher/cooking (halve for table salt)

subheading: OIL, FOR FRYING:

2 to 3 cups vegetable oil (or canola)

subheading: HONEY SAUCE (NOTE 8 ON SWEETNESS):

⅓ cup (100g) honey

1.5 tbsp (25g) glucose OR corn syrup (light) (Note 6)

1 tbsp light soy sauce (or all purpose)

2 tsp Chinese cooking wine (or more soy sauce)

subheading: GARNISH / SERVING:

25g / 2 oz Vermicelli rice noodles (optional) , a wad of it (not bean noodles, must be rice noodles)

Sesame seeds, finely sliced green onions

Instructions

RECOMMENDED STEP FOR BEGINNERS

Place batter mixing bowl in the fridge with the flour, baking powder and salt. (Helps keep batter cold = crispier chicken)

Directions at recipetineats.com

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