Homemade Chinese Takeout Honey Chicken
Ingredients
Marinade
- 1 pound chicken tenderloins or breast, 1” cubed
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoon rice wine vinegar
- Salt and pepper to taste
- 1 teaspoon cornstarch
Dredge
- 1/2 cup cornstarch
Tempura batter
- 1/2 cup cornstarch
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 4 egg whites
- Salt and pepper to taste
Sauce
- 1/3 cup honey
- 3 tablespoons light corn syrup
- 1 tablespoons low sodium soy sauce
- 1 1/2 teaspoons white wine or rice wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon sesame seeds
Garnish
- Fried Chinese vermicelli
- green onion
- sesame seeds
Preparation
Combine the marinade ingredients and chicken in a bowl. Marinate for 15 to 30 minutes
Whisk together the tempura batter ingredients in a separate bowl until smooth
Heat 2-3 quarts canola oil in a deep pot or fryer to 350°F (175°C)
Dredge the marinated chicken pieces in the cornstarch for the dredge, shaking off excess
Dip the dredged chicken into the tempura batter, ensuring each piece is fully coated
Fry the chicken in hot oil until golden brown and crispy, about 3 to 5 minutes. Drain on paper towels
Combine the sauce ingredients in a small saucepan and bring to a simmer over medium heat
Cook the sauce, stirring occasionally, until thickened, about 2 to 3 minutes
Toss the fried chicken in the sauce until well coated
Garnish with fried Chinese vermicelli, sliced green onion, and sesame seeds
Notes
Serves 4
