Hi Judy, glad you loves this recipe. Always nice …

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Comment on How to Make Honey Chicken by TheArtOfCooking.

Hi Judy, glad you loves this recipe. Always nice to hear when kids love them, it makes me smile and it’s also very clever to make large batches and freeze them. Thanks.

TheArtOfCooking Also Commented

How to Make Honey Chicken
At the moment, I do not have a video for sweet and sour pork but will make one in the near future.


How to Make Honey Chicken
Hi Kaylynn, sorry if I confuse you. In both Sweet and Sour Chicken and Honey Chicken, the flour is more than the corn starch. Generally, in Honey Chicken you want to the ratio of flour to cornstarch to be around 2:1 or 2 part flour to 1 part corn starch (flour is 50% more than starch). In Sweet and Sour Chicken, you want the ratio to be around 4:1 or 4 part flour to 1 part cornstarch (flour is 75% more than starch). I hope this makes it clear for you. The reason that we want the cornstarch to be more than the flour for the Honey Chicken is because it’s coated with sauce so the batter has to withstand sauce. The flour is the glue for the corn starch, corn starch contains little protein content makes the chicken crispy, however, it does not stick very well and will fall off of the chicken. The flour has significant protein content and it will bind or glue the corn starch together to form a protective layer around the chicken. I hope this clear up any confusion you have.


How to Make Honey Chicken
Thanks, glad you like it.


Recent Comments by TheArtOfCooking

How to Make Yellow Fried Rice (Pork Fried Rice)
Hi Betsy, if you substitute the chicken powder with msg, you will get that original recipe.


How to Make Sweet and Sour Chicken
The reason you use potato starch as the thickening agent rather than cornstarch is because cornstarch has a grainy texture rather smooth. The potato starch also holds the sauce or soup better than cornstarch.

If you look at my video of how to make beef with broccoli

It will show you how to velvet the beef.


Food Made By Viewers
Please, email it to me at info@theartofcooking.org

Thank you


About
Kevin, yes I do have a recipe for Yakisoba. Will do one in the future.


Chinese Brown Sauce, Base Sauce, Mother Sauce or Kung Po Sauce
The Garlic sauce for the Chinese-American recipe is,

Brown Sauce: 10 tbsp
Sugar: 4 tbsp
Garlic: 1 tbsp
Green Onion: 1 tbsp minced
Hot Chili Sauce: 1 tbsp
Hoisin Sauce: 1 tbsp
Vinegar: 2 tbsp

This will yield almost 2 cups of sauce.


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