{"id":33056,"title":"Crispy Chinese Honey Chicken","modified":"2025-06-12T09:34:46+02:00","plain":"Do you love honey? Do you love chicken? A distant cousin of American chicken & waffles, Chinese crispy honey chicken combines the sweetness of honey with the crunch of fried chicken.\n\n\n\nTo make great honey chicken, the marinade is essential, so don't skip it! Thirty minutes is the bare minimum; overnight is even better. Thighs are already juicy, and the marinade makes them utterly irresistible.\n\n\n\nPicture biting into a crispy chicken fritter: the sweetness of honey hits your taste buds first, followed by a burst of savory flavor from the juicy interior. For extra zing, add a little minced garlic.\n\n\n\nFeast your eyes on these ultra-crispy fritters\n\n\n\nIngredients for Honey Chicken\n\n\n\nShaoxing wine: A key component of the marinade, click here to learn how to substitute it, but honestly, it's worth the investment.\n\n\n\nLight soy sauce: Unlike dark soy sauce, this is the standard salty soy sauce you will find in most supermarkets.\n\n\n\nWhat to serve with honey chicken?\n\n\n\nI like to serve something fairly neutral. For example, my express Cantonese rice pairs beautifully with honey chicken. Just leave out the meat.\n\n\n\nIt's beautiful, it's hot, it's delicious, the express Cantonese rice\n\n\n\nTips for perfect honey chicken\n\n\n\nAvoid frying too many pieces at once or they will stick together. I usually cook about 6 to 8 pieces at a time in my small Asian deep fryer.\n\n\n\nServe the chicken right away. My special breading is sturdy, but it will start to soften over time.\n\n\n\nA small batch fried at the proper temperature yields a godlike crunch\n\n\n\nUse a cooking thermometer to ensure your oil is at the correct temperature. If the oil is too hot, the outside will burn before the inside cooks. If it is too cool, the chicken will soak up oil and turn heavy and greasy (fat is life, but in moderation).\n\n\n\nIf you want leftovers, keep some of the crispy chicken separate from the sauce. That way you can reheat the chicken and sauce individually and preserve both flavor and texture. Ideally, freeze the chicken without the sauce after the first fry, then reheat it by dropping it back into the fryer, just like frozen fries.\n\n\n\nUse chicken breast if you prefer, but thigh meat clearly delivers the best flavor.\n\n\n\nIf you enjoy these flavors, be sure to try the honey garlic chicken\n\n\n\nThe famous crispy honey garlic chicken is to die for.\n\n\n\n\n\n\tCrispy Chinese Honey Chicken\n\t\t\n\t\tA delicious crispy Chinese honey chicken that will delight young and old alike\t\n\t\n\t\t\t\n\t\n\t\tChicken and marinade300 g skinless, boneless chicken thighs, cut into pieces1 tablespoon  light soy sauce 2 teaspoon  Shaoxing wine  2 teaspoon  cornstarchBreading1 portions my universal breadingHoney sauce150 g honey25 g glucose OR corn syrup (if you don't have any, use honey)1 tablespoon  light soy sauce  2 teaspoon  Shaoxing wine  \t\n\t\n\t\tMarinate the chicken for 30 minutesIn separate bowls, combine the breading ingredients and the sauce ingredients, then set asideFry the chicken with the breading. First at 180\u00b0C until lightly golden, then a second time until well browned. This guarantees ideal crispiness.In a large saucepan, add the sauce and heat over medium. When it is hot, add the fried chicken pieces and mix well to coatServe with rice\t\n\t\n\t\tBe careful not to fry too many fritters at once, otherwise you might lower the oil temperature too much\n\t\n\t\n\t\tMain courseChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33056","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33056"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33056\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20130"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}