Yen Can Cook ~ Crispy Honey Chicken
Who doesn’t like crispy chicken chunks with sweet and savoury sticky honey glaze? Definitely not me! Especially when no frying process is involved in the recipe, let’s do it!
Ingredients (Serve: 3-4)
400g boneless chicken thighs (or any other part), cut into bite-sized chunks
1/2 teaspoon salt
1 egg, beaten
1/2 cup cornstarch
2 cloves garlic , minced
1 teaspoon ginger, minced
2 green onions, chopped, with white and green parts separated
1/4 to 1/3 cup cooking oil
sauce
1/4 cup honey / agave syrup (I substituted with coconut nectar that sitting in my pantry since CNY)
1/4 cup water
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
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Step 1: Marinate the chicken pieces with 1 tablespoon of vegetable oil and salt for 10 to 15 minutes.
Step 2: Mix all the ingredients for the sauce in a small bowl, set aside.
Step 3: Add the beaten egg into the bowl with the chicken, stir to mix well. Add cornstarch and coat the chicken, until it forms a thin layer of coating on the chicken.
Step 4: Heat oil in a large nonstick skillet over medium high heat until hot. Add in chicken and spread out into a single layer in the skillet. Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate, drain the oil and set aside.
Step 5: In the same skillet, remove the extra oil and leave about 1 tablespoon of oil in the skillet. Add the garlic, ginger, and the white part of the green onion, stir fry till fragrant.
Step 6: Add the chicken back into the skillet and pour in the sauce mixture (Step 2). Stir to mix well. Note: Make sure the cornstarch is thoroughly dissolve before adding into the skillet.
Step 7: Serve and garnish with the green part of the green onion.
HAPPY COOKING!
After reading Phong Hong’s Korean honey chicken yesterday, I’m confronted with another honey chicken today. When I first saw the post title, I said ‘no way’…..Choi Yen doesn’t deep-fry chicken. I’ve fried chicken this way too…and I don’t even use egg, I just coat in seasoned cornflour. This is one recipe I’ll certainly cook at home. P/S: I see we have something in common…..we use the same type of pan…hahaha! 😉
Kris, “fried” stuff using this method is more oil saving 😛
The pan is from Chefology Nature series 🙂
Please send me some, good with beer I think. : D
KY, so easy that you can cook it yourself at home lah, LOL
Wah! I must try your recipe but I don’t have this type of pan. Will try using my capalang non-stick pan LOL!
PH, I think all non-stick pan will do 🙂
this recipe looks like it can be perfectly adapted for pork too! 😀
Sean, maybe I should try your suggestion next time 🙂