Crispy Honey Chicken

This take on honey chicken uses classic Asian frying tricks to keep every bite crunchy for hours, even after being coated in sauce. The chicken gets dusted, dipped in an ice-cold batter, and fried twice for maximum crispiness. A sticky honey glaze clings to the crust without soaking through, giving a sweet, glossy finish that feels just like a good restaurant version.

Instructions

1. 1

   Mix chicken with soy, wine, and cornflour for the marinade. Chill for 30 minutes.

2. 2

   Spread 80 g of cornflour on a plate. Coat marinated chicken pieces lightly, shake off excess, and set aside.

3. 3

   Prepare a tray with a rack for draining fried chicken.

4. 4

   Heat oil in a deep pan to 180°C / 350°F.

5. 5

   Whisk flour, 6 tbsp cornflour, baking powder, and salt. Add 7 tbsp soda water and mix briefly until just combined. Batter should lightly coat the chicken without being too thick.

6. 6

   Dip chicken into batter, then fry in batches for about 3 minutes until pale golden. Drain on the rack and repeat with remaining pieces. Let chicken cool for 20 minutes.

7. 7

   For the sauce, simmer honey, glucose, soy, and wine in a pan for 3 minutes until syrupy. Keep warm with the lid on.

8. 8

   Reheat oil to 200°C / 390°F. Fry chicken again in two batches for 90 seconds until deeper golden and very crisp. Drain well.

9. 9

   Toss fried chicken quickly in the honey sauce to coat. Serve immediately, piled on crispy noodles if using, with sesame seeds and green onion on top.

10. 10

    Optional: drop dry vermicelli noodles into hot oil until puffed, then drain and use as a crunchy base.

Recipe Notes

• Chicken thighs are recommended as they stay juicy during frying. If using breast or tenderloin, add a tiny pinch of baking soda to the marinade and keep the marinating time short to prevent over-tenderising.

• The batter needs to be cold and aerated for the crispiest result. Use soda water straight from the fridge. If unavailable, ice water works but the crunch won’t last as long once sauced.

• Resting the chicken briefly between the first and second fry makes the crust stronger and helps keep it light rather than greasy.

• The double-fry method ensures the coating is extra crisp and less oily. If skipping, extend the first fry slightly until the pieces are fully golden and crunchy.

• A touch of glucose or light corn syrup in the sauce gives a glossy, candy-like texture that clings to the crust. Honey alone works but won’t last as long without softening.

• For an optional garnish, puff up rice vermicelli in hot oil until it expands instantly. Use as a crispy nest under the chicken.

• This dish is best served fresh, though double-fried chicken can be cooled and refrigerated, then reheated in the oven to revive crunch before tossing with warmed sauce.

• The oil used for frying can be strained and reused a couple more times for other savoury dishes, since the chicken doesn’t leave a strong flavour in it.

• Expect a sweet flavour profile just like restaurant versions. If you want to balance it, add a splash of vinegar or a little hot sauce, though it won’t taste exactly like the classic takeout style.