{"id":27512,"title":"Honey Garlic Popcorn Chicken","modified":"2025-02-15T16:48:41+01:00","plain":"Honey garlic chicken speaks to our most primal instincts. Even if you've never tasted this kind of dish before, there's just something magical that this combination of words evokes in us.  \n\n\n\nIn fact, it's my most popular crispy Chinese chicken recipe, even above my famous crispy Chinese sweet and sour chicken recipe.\n\n\n\nCrispy Chinese chicken is an extremely addictive cooking style and very popular in China\n\n\n\nIndeed, beyond the traditional Chinese chicken recipe, it's a very versatile cooking style because the base (batter) remains the same but you can vary the sauce infinitely. \n\n\n\nThe basic batter for all Asian chicken fritter recipes\n\n\n\nFor example, I'm not saying anything, but there might be a Chinese caramelized chicken recipe coming out in the next few weeks.\n\n\n\nAnyway, let's focus on the honey garlic chicken recipe, enjoy your meal in advance! :)  \n\n\n\nThe main ingredients of crispy honey garlic chicken\n\n\n\nLight soy sauce: not to be confused with dark soy sauce which would give it a completely different taste. I say more about this in my full article on the subject. \n\n\n\nSesame oil: Although there's only a teaspoon, the taste is extremely powerful so be careful not to overdose, at the risk of completely eclipsing the taste of the rest of the ingredients in the honey garlic sauce. Learn everything about this delicious condiment here\n\n\n\nTips for honey garlic chicken\n\n\n\nMake sure you don't fry too many pieces of chicken at the same time to avoid them sticking together. I usually fry about 6 to 8 pieces at a time if I use my small Asian deep fryer. \n\n\n\nThe famous Asian fryer\n\n\n\nTo spice up the chicken, don't hesitate to add more chili flakes. You can also add whole chilies to the sauce, the choice is yours! \n\n\n\nBest served immediately. My special batter is tough, but this sauce is devilishly acidic and will soon soften your chicken fritters. \n\n\n\nUse a cooking thermometer to ensure that your oil is at the right temperature. If the oil is too hot, the outside of the chicken may burn before the inside is cooked.   \n\n\n\nIf the oil is too cold, the chicken will absorb more oil and be heavy and greasy (fat is life, but in moderation).\n\n\n\nFritters cooking in hot oil\n\n\n\nIf you want to have leftovers for another day, plan to keep some of the honey garlic chicken separate from the sauce. This way, you can reheat the chicken and sauce separately, and the dish will retain its flavor and texture.  \n\n\n\nThe ideal is even to freeze the chicken after the first frying and then 'reheat' it by putting it in the fryer. This way you have honey garlic chicken in ten minutes flat. \n\n\n\nIf you want a recipe that's more on the sweet and sour side, I recommend the classic General Tso's chicken. \n\n\n\nGeneral Tso's chicken in all its splendor\n\n\n\nMaybe you prefer wings or tenders? In that case, with a slightly different honey garlic sauce, I redirect you to my recipe for tenders or wings. For a vegan version, check out my honey garlic tofu fritter recipe  \n\n\n\n\n\n\tHoney Garlic Popcorn Chicken\n\t\t\n\t\tA delicious recipe for popcorn chicken in a honey garlic sauce\t\n\t\n\t\tAsian fried foodWok\t\n\t\n\t\t300 g of diced chicken (ideally thigh meat)Batter1 portion my universal batterSAUCE3 cloves minced garlic1 tablespoon   minced ginger5 tablespoons   of honey2 tablespoons   of brown sugar70 ml light soy sauce0.5 teaspoon   of sesame oil  Thickening2 tablespoons   cornstarch59 ml water\t\n\t\n\t\tMix the batter and coat the chickenHeat oil to 180 degrees (370F)and fry the chicken pieces for the first time until lightly golden. Set aside for 5 min and fry a second time until golden In a wok over high heat, saut\u00e9 the garlic and ginger for 2 minReduce to medium heat and add the rest of the sauce ingredients (except water and cornstarch) and simmer for 3 minAdd the water and cornstarch mixture and stir constantly until thickenedAdd the chicken and mix gently\t\n\t\n\t\tFor the batter to stick, it's important to ensure the oil is hot enough. A tip is to put a small piece of batter in the hot oil; if it immediately starts to bubble and float, it's ready\n\t\n\t\n\t\tMain courseAsian, Chinesecrispy chicken, garlic and honeyHuile de s\u00e9same, Ma\u00efzena, Poulet, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27512"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20340"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}