But if you do want to use chicken breast, see recipe notes for extra tenderising tip using baking soda ( Velveting Chicken) Chicken & marinadeĬhicken thighs are best here, because they’re juicier than breast and tenderloin which means you have more room for error with the fry time – handy for people who aren’t highly experienced with deep frying. I will publish this fry batter as an “All Purpose Crispy Fry Batter” once I’ve figured out the best way to use it for seafood and vegetables. Using the recipe as written, they are super crispy when hot, but go soggy as they cool. There are some extra tricks to using it for seafood (prawns/shrimp, fish) because they leech more water as they cook. I’ve also since done that other favourite variation of Honey Chicken using this recipe: Honey Prawns! And you needn’t restrict yourself to Asian recipes! This is a fry batter you can use for any recipe that calls crispy batter pieces of meat, such as General Tso’s Chicken, Orange Chicken, Lemon Chicken, even Sweet and Sour Pork if you want a thicker, crunchier crust. We want a nice golden colour for Honey Chicken įlour – we need some to to activate the baking powder to make this crispy coating puffy (baking powder doesn’t work on cornflour) and also so the chicken pieces fry up nice and golden (as above – cornflour doesn’t go golden when fried, it’s stays white) andīaking powder – key ingredient to give the batter some lift so it’s puffy, rather than a thin coating that’s fully adhered to the chicken like in Sweet & Sour Pork. (A use rice flour in a similar way in my Crispy Beer Battered Fish.) Why not just use all cornflour? Because it becomes like a thick glue that’s not workable as a batter, and also because cornflour stays white when fried.
Cornflour is gluten-free, so using this in the batter is key for crispiness. MORE cornflour/cornstarch than flour – flour has gluten which causes crispy batters to soften. The fizz helps with the puff, the cold is key for ultra crispy: the shock of the cold batter hitting the hot oil = super crispy virtually immediately We want something that has man made bubbles in it which is fizzier. Notes on ingredients for stay-crispy puffy Chinese fry batter:ĬOLD soda water or club soda or seltzer water – NOT sparkling mineral water which is naturally carbonated (ie fizzy). Here’s what you need to make a crispy Chinese fry batter that will stay crispy even overnight in the fridge (no exaggeration) and for hours once tossed in the Honey Chicken Sauce: Built-to-last crispy puffy Chinese fry batter Notice how the crust separates from the chicken (puffy crust), the juicy chicken flesh, and how the crust isn’t “bending in” where the chopsticks are holding it ie it’s CRISPY! INGREDIENTS 1.
It brings together learnings from my mother’s Karaage, and my Sweet and Sour Pork and Caramel Popcorn (yes, really – read on!)) Close up photo showing the crispy, puffy coating of Honey Chicken. You won’t find any other Honey Chicken recipes online like this one – there’s a handful of unique things about it. (Also, in case you are wondering, this recipe was a fluke, not scientifically approached. (And in case you are wondering, yes, my brother calls me dude when excited about cracking cooking codes, and no we are not 18 😂).
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