There’s something about the crispy, sticky goodness of honey garlic chicken that just feels like a warm hug on a plate. Imagine biting into tender chicken pieces—crunchy on the outside, juicy inside—coated in a sweet and savory sauce that makes you forget the world for a moment. You might even find yourself daydreaming about walking through bustling street markets, the aroma of garlic and honey wafting through the air, as you savor each bite.
Steps
- Preheat your oven to a warm setting of 200°F (93°C) for keeping the cooked chicken warm. Prepare a baking sheet lined with parchment paper or foil and place a rack on top if available.
- In a large mixing bowl, whisk together egg whites, cornstarch, and a pinch of salt until the mixture becomes smooth and fluffy. Add in the chicken pieces, ensuring they are well-coated, and let them marinate for 10-15 minutes.
- While the chicken is marinating, heat approximately 1 inch (2.5 cm) of oil in a deep skillet or wok over medium-high heat until it reaches 350-360°F (177-182°C). If you lack a thermometer, test the oil by dipping a wooden spoon handle into it; bubbles should steadily form around it.
- Carefully place the marinated chicken pieces into the hot oil one by one, avoiding overcrowding. Fry them in batches for about 3-4 minutes, turning once, until they are golden brown and crispy. Drain on paper towels and keep warm in the oven.
- Combine the honey, minced garlic, and soy sauce in a pot and bring to a boil over medium-high heat, cooking for 1-2 minutes until it slightly thickens. If necessary, add a small amount of water to thin it out.
- Toss the fried chicken in the sauce until each piece is well-coated. Transfer to a serving dish, and optionally garnish with toasted sesame seeds and sliced green onions for added flavor and presentation.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces (about 1-2 inches/2.5-5 cm)
- Oil for frying (such as canola oil or another vegetable oil), enough to fill skillet 1 inch/2.5 cm deep
- 2 egg whites
- 1 tablespoon cornstarch
- Pinch of salt (and optional seasonings like sesame oil, soy sauce, oyster sauce, and/or Shaoxing wine)
- 4 tablespoons honey
- 2 cloves garlic, minced (or 3 if preferred)
- 2 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper (or less if you prefer)
- Optional garnishes: toasted sesame seeds and 1 sliced green onion
Nutritional Values
Calories: 1344kcal | Carbohydrates: 84g | Protein: 102g | Fat: 66g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 36g | Trans Fat: 0.3g | Cholesterol: 288mg | Sodium: 2568mg | Potassium: 1872mg | Fiber: 1.2g | Sugar: 72g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 6mg
FAQ
- What is the Chinese velveting technique?
- The Chinese velveting technique is a method used to retain the juices in meat, resulting in tender and flavorful chicken. It involves marinating the meat in a blend of cornstarch, egg whites, and seasonings before frying. Some variations include blanching the mixture in oil first and then stir-frying the chicken.
- Can I substitute chicken with beef in the honey garlic recipe?
- Yes, you can substitute chicken with beef or even pork in the honey garlic recipe. For beef, options like sirloin, tri-tip steak, or ribeye are recommended for their tenderness, while chuck or flank cuts can also be used, though they might be a bit chewier.
- What type of oil is best for frying the chicken?
- It’s important to use an oil with a high smoke point for frying, such as grapeseed, avocado, sunflower, peanut, canola, or another vegetable oil. Avoid using olive oil as it has a lower smoke point.
- How can I prepare this dish ahead of time?
- You can prepare the dish in advance by keeping the cooked chicken in the oven set to “Warm” for up to an hour. Toss the chicken in the heated sauce just before serving to maintain its crispy texture.
- What can I serve with crispy honey garlic chicken?
- As an appetizer, serve the chicken bites alongside other starters like shrimp cocktail or baked brie. For a main course, pair with options like white rice, coconut jasmine rice, or cauliflower rice, and sides such as stir-fried green beans or a Thai mango salad.
Tips
- To ensure tender and juicy chicken, use the Chinese velveting technique by marinating the chicken in a mixture of egg whites and cornstarch before frying. This method helps seal in moisture while creating a crispy outer layer.
- Make sure the oil reaches the right frying temperature of 350-360°F (177-182°C) before adding the chicken. If you don’t have a thermometer, dip the handle of a wooden spoon into the oil—steady bubbling around the spoon indicates the oil is ready.
- For extra flavor in your marinade, consider adding a teaspoon of sesame oil, soy sauce, or Shaoxing wine. If you prefer a spicy kick, include a pinch of red pepper flakes.
- If you enjoy extra sauce for drizzling, double the honey garlic sauce ingredients. This is especially useful when serving the dish over rice.
Equipment
- Deep skillet or wok with higher sides
- Frying or instant-read thermometer
- Slotted spoon
- Baking sheet with a rack (optional, but recommended for keeping chicken warm)