Chinese Honey Chicken Recipe 425 Recipes

CHINESE HONEY CHICKEN

Steps:

• In a large bowl add the egg whites and whisk until foamy (1-2 minutes) before whisking in the cornstarch and water until combined and finally folding in the chicken.
• Heat three inches of oil on medium-high heat (to 350 degrees) in a large pot and add the chicken pieces in 2 batches frying until golden brown, about 2-3 minutes per batch.
• In a large bowl mix the mayonnaise, honey and sweetened condensed milk then toss the just fried chicken into it just before serving.

STICKY HONEY CHICKEN

Steps:

• Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.
• Combine all sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.
• Add sauce to the pan and bring to a simmer. Simmer 1 minute.
• Stir in chicken and toss to coat. Garnish with green onions.

CRISPY CHINESE HONEY CHICKEN (WITHOUT DEEP FRYING)

Steps:

• Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
• Mix all the ingredients for the sauce in a small bowl.
• Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
• Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
• Stir the sauce again to thoroughly dissolve the cornstarch.
• Add the chicken back into the pan and pour in the sauce. Stir to mix well.
• Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

CHINESE HONEY CHICKEN

Steps:

• MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
• Allow the batter to sit, covered for at least 30 minutes.
• Combine the chicken with the batter.
• Heat a wok or large deep skillet until it is hot and add the oil for frying.
• When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
• You should do this in several batches.
• Remove the chicken with a slotted spoon and drain on paper towels.
• TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
• Then add the rest of the sauce ingredients and simmer for 2 minutes.
• Keep warm.
• Reheat the oil in the wok until it is very hot, but not smoking.
• Deep-fry the chicken again until it is golden and crisp, about 1 minute.
• Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.