How to Make Honey Chicken
Honey Chicken or better known as “Honey Sesame Chicken” is a really simple dish that is commonly found in Chinese-American buffet restaurants. This recipe uses chicken breast that is coated with batter, fried, and coated in a sweet honey sauce and garnished with some sesame seeds. If you ever made my “Sweet and Sour Chicken” before then the honey chicken batter is very similar, the difference is the ratio of corn starch to flour. In honey chicken, there is more corn starch and less flour.
As for the sauce, there is only four ingredients: ketchup, sugar, water and honey. How easy is that? Can you believe that this dish actually out-sold the popular “General Tso’s Chicken in terms of quantity? I make 10 gallon (two-5 gallon buckets, excluding the addition of water) of this sauce every week for my restaurant. Ketchup is used because it has a sweet, tangy and savory combination. The sugar is added to increase it’s sweetness. The water is added to thin the sauce out. Despite the large amount of sugar in this recipe, it will not taste overly sweet due to the amount of sauce–which yields about 14 tbsp or .875 cup of sauce per pound of chicken breast. Each chicken pieces will have a small amount of glaze adhere to it, just enough to give it some taste but not overwhelm it.
Chicken Breast: 1 lb or 454 g
Salt: 1/2 tsp
Garlic Powder: 1/4 tsp
White Pepper: 1/6-1/8 tsp
Water: 3 tbsp
Ketchup: 5 tbsp
Sugar: 4 tbsp
Water: 3 tbsp
Honey: 2 tbsp
Oil for frying
Step 1: Make the sauce by combining the ketchup, sugar, honey and water and mix.
Step 2: Cut the chicken in half, then into 1 inch or 2.2 cm strips. Cut each strips into 1 inch or 2.2 cm cubes.
Step 3: Add salt, white pepper, garlic powder and water. Mix and let the chicken marinate for 15 mins.
Step 4: Make the batter by combine salt, garlic powder, egg, cold water, baking powder. Then add in corn starch, flour and vegetable oil last.
Step 5: Combine the chicken and batter together.
Step 6: Preheat oil to 375 F or 190 C and fry the chicken for 1 min. to 1 min 30 sec then remove and set aside. Fry the next batch.
Step 8: Once it turns golden brown, remove the chicken and drain.
Step 9: Pour the sauce into a wok or pan and heat until the sugar is dissolve.
Step 10: Add the chicken in and coat it with the sauce.
Step 11: Plate and serve immediately.