Sweet Crunchy Chicken (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
300g boneless chicken thighs without skin, chopped into 1-inch chunks
02 -
1 tablespoon mild soy sauce (regular soy works too)
03 -
2 teaspoons Shaoxing wine (extra soy sauce works in a pinch)
04 -
2 teaspoons cornstarch
→ Dredging
05 -
1/2 cup cornstarch
→ Stay-Crispy Puffy Batter
06 -
6 tablespoons cornstarch
07 -
4 tablespoons regular flour
08 -
7–8 tablespoons fizzy cold water or sparkling water
09 -
1/4 teaspoon baking powder
10 -
1/4 teaspoon cooking salt
→ Oil for Frying
11 -
2–3 cups veggie oil (canola works too)
→ Honey Sauce
12 -
1/3 cup honey
13 -
1.5 tablespoons corn syrup or glucose
14 -
1 tablespoon mild soy sauce (regular soy works fine)
15 -
2 teaspoons Shaoxing wine (or just use more soy sauce)
→ Garnish/Serving
16 -
25g thin rice noodles (skip if you want)
17 -
Sesame seeds, as much as you like
18 -
Chopped green onions, as much as you like
# Instructions:
01 -
Stick a mixing bowl with the flour, baking powder, and salt in your fridge to keep everything cold for extra crunch.
02 -
Mix your chicken with all the marinade stuff in a bowl. Let it sit in the fridge for half an hour.
03 -
Put cornstarch on a flat plate. Roll chicken pieces in it for a light coating, shaking off any extra. Do this with all your chicken.
04 -
Set up a rack on a tray. Get your pot with 4cm oil hot to 180°C. Mix up your batter ingredients with just a few stirs. Dip each chicken piece in batter and fry in small batches for 3 minutes till they're light gold and crunchy. Put them on the rack to drain.
05 -
Mix all your honey sauce stuff in a pan over medium heat. Let it bubble gently for 3 minutes until it's runny like maple syrup.
06 -
Crank the oil up to 200°C. Drop chicken in again for just 90 seconds till they turn golden brown. Take them out and let them drain on your rack.
07 -
Throw your chicken in the honey sauce and give it a quick mix to coat everything. If you want, put it on top of the crispy noodles and sprinkle with sesame seeds and green onions.
08 -
Toss your rice noodles into the hot oil. They'll puff up in about 3 seconds. Grab them quick and let them dry on paper towels.
# Notes:
01 -
Cold batter makes your chicken way crunchier.
02 -
Frying twice gives you super crunchy chicken that isn't greasy.
03 -
The sauce is made to just lightly coat your chicken so it stays crispy.