Recipe #55: Chinese Honey Chicken

I resisted the urge to join Pinterest for quite a few months because I kept thinking do I really need another social networking obsession? I will admit that I did sign up for Twitter a few months ago but have used it less times than I can count on one hand because nobody I actually know in person even uses it. I got sucked into Pinterest though and am now kicking myself in the butt for not getting sucked into it months earlier! That place is awesome and it’s where I found the recipe for this Chinese Honey Chicken!


  • 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
  • Oil (for deep frying)


  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking powder
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg
  • 1 egg white


  • 1 ½ tablespoons oil
  • 2 teaspoon ginger (minced)
  • 3 tablespoons garlic (minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch (mixed with 1 teaspoon water)
  • Sesame seeds (for garnish)

Preparation Instructions

In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

To make the sauce heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes. Add in the chicken and garnish with sesame seeds. Serve with white rice.

When I picked this recipe I didn’t realize it involved using the deep fryer and I’m scared of the deep fryer. Lucky for me my Mom came home from work right around the time I was ready for that step and I gladly passed that part of the process on to her! While she deep fried the battered chicken I made the sauce and between the two of us supper actually came together smoothly. I think it would have been a different story if I had been tackling this one alone!

We sat down to eat and I asked my very picky father what he thought of the chicken and he said, “I’ve definitely had WORSE in a restaurant.” I’ll take that as a compliment! The chicken had a nice sweet and tangy flavour to it and you could definitely taste the garlic and the ginger. It seemed like the recipe called for so much of each that I cut back a little because I was worried it was going to be too much, but it ended up being a great dish! I used just a splash of regular vinegar in the sauce because I didn’t have any rice wine vinegar and I also left out the sesame seeds because we didn’t have any!

Is this a repeat? It will be if I can conquer my deep fryer fears!

2 thoughts on “Recipe #55: Chinese Honey Chicken

  1. i’ve done something kind of like this without a batter but mmm batter would make it so crispy and yummy

  2. Mmcrae says:

    Great recipe – worked really well, and agree with reducing the garlic ginger. This is our new Saturday night treat dinner 🙂

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