Easy Main Asian

Honey chicken

Name: Honey chicken
Yield: 4
Cuisine: /asian
Ingredients: 100g self-raising flour; 700g skinless chicken thigh fillets, cut into thirds; 1/2 tsp bicarbonate of soda; 80g potato flour (from health food shops and Asian food shops); 330ml soda; 1 eggwhite, lightly whisked to soft peaks; 80ml soy sauce; 250ml honey; 1 tsp sesame oil; 40.00 ml rice wine vinegar; 1/2 tsp sambal oelek; Sunflower oil, to deep-fry; Toasted sesame seeds, to serve

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by Phoebe Wood

Nov 02, 2018

"Honey chicken might be retro, but it definitely deserves to be revived. Use a good-quality honey for the best flavour" - Phoebe Wood.

2/3 cup (100g) self-raising flour
700g skinless chicken thigh fillets, cut into thirds
1/2 tsp bicarbonate of soda
80g potato flour (from health food shops and Asian food shops)
1 1/3 cups (330ml) chilled soda water
1 eggwhite, lightly whisked to soft peaks
1/3 cup (80ml) light soy sauce
1 cup (250ml) runny honey
1 tsp sesame oil
2 tbs rice wine vinegar
1/2 tsp sambal oelek
Sunflower oil, to deep-fry
Toasted sesame seeds, to serve

Method

1.

Place 2 tbs self-raising flour in a bowl, add chicken and toss to coat. Place bicarb, potato flour and remaining self-raising flour in a second large bowl. Make a well in the centre and add soda water, whisking to combine, then stir in eggwhite.
2.

Place soy, honey, sesame, vinegar and sambal in a large frypan over medium heat and stir to combine. Bring to a simmer and cook for 5-6 minutes or until slightly reduced and honey is dark golden.
3.

Half fill a wok or saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when oil is hot enough). In 2 batches, dip flour-coated chicken into batter, allowing excess to drip off, and add to oil. Cook, turning occasionally, for 6-7 minutes or until cooked through. Remove using a slotted spoon and drain on paper towel. Repeat with remaining chicken.
4.

Reheat honey mixture and add chicken, turning with tongs to coat. Arrange chicken on a plate, drizzle with some honey mixture and scatter with sesame seeds to serve.