Description

A delicious recipe for Crispy Chinese Honey Garlic Chicken featuring tender chicken thighs marinated and coated in a light, crispy batter, then fried to golden perfection and tossed in a sweet and savory honey garlic sauce. Garnished with sesame seeds, green onions, and optional crispy vermicelli noodles, this dish delivers authentic Chinese flavors with a delightful crunch.

Ingredients

Chicken Marinade

300g (10 oz) boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp light soy sauce
2 tsp Chinese cooking wine (or substitute with soy sauce)
2 tsp cornflour (cornstarch)

Batter

½ cup cornflour (cornstarch)
6 tbsp cornflour (cornstarch)
4 tbsp plain/all-purpose flour
7–8 tbsp cold soda water (club soda or seltzer water; NOT sparkling mineral water)
¼ tsp baking powder
¼ tsp kosher salt (halve if using table salt)

Frying

2–3 cups vegetable oil (or canola oil)

Honey Garlic Sauce

⅓ cup (100g) honey
1.5 tbsp (25g) glucose or light corn syrup
1 tbsp light soy sauce
2 tsp Chinese cooking wine (or more soy sauce)

Garnishes & Optional

25g (2 oz) vermicelli rice noodles (optional; use rice noodles, not bean noodles)
Sesame seeds
Finely sliced green onions

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Instructions

Marinate the Chicken: In a bowl, combine the chicken pieces with light soy sauce, Chinese cooking wine, and 2 teaspoons cornflour. Mix thoroughly and marinate for at least 30 minutes to allow the flavors to infuse.
Prepare the Chicken for Frying: Dredge the marinated chicken pieces in cornflour, shaking off any excess to ensure a light coating that will help achieve crispiness.
Make the Batter: In a separate bowl, whisk together ½ cup cornflour, 6 tablespoons cornflour, plain flour, baking powder, and salt. Gradually add cold soda water while whisking until you achieve a thick but smooth batter perfect for frying.
Heat the Oil: Pour 2 to 3 cups of vegetable oil into a deep pan or wok and heat to 350°F (175°C), suitable for deep frying to get a crispy texture.
Fry the Chicken: Dip each chicken piece into the prepared batter, allowing excess to drip off. Carefully lower into the hot oil, frying in batches to prevent overcrowding. Fry until golden and crispy, about 4 to 5 minutes. Remove the chicken and drain on paper towels to remove excess oil.
Prepare the Honey Garlic Sauce: In a small saucepan, combine honey, glucose or light corn syrup, light soy sauce, and Chinese cooking wine. Warm over low heat, stirring occasionally until the sauce becomes syrupy and well blended.
Toss Chicken in Sauce: Place the fried chicken pieces in a large bowl and toss with the warm honey garlic sauce until evenly coated, enhancing flavor and adding a glossy finish.
Optional Noodles: If using vermicelli rice noodles, deep fry them separately in hot oil until they puff up and turn crispy. Drain on paper towels.
Serve: Plate the honey garlic chicken and garnish with sesame seeds and finely sliced green onions. Serve with crispy vermicelli noodles either on the side or on top for added texture and presentation.

Notes

Marinate the chicken for at least 30 minutes for better flavor; longer marinating times are acceptable if convenient.
Ensure oil temperature stays consistent around 350°F (175°C) for best frying results.
Use cold soda water to achieve a light, crispy batter.
Vermicelli noodles are optional but add a nice crunchy texture that complements the dish.
Adjust sweetness of the sauce by varying honey and glucose amounts to suit personal preference.