Perfectly Made Chinese-Style Garlic and Honey Chicken at Home

Ingredients

For the Chicken:

• 500g boneless, skinless chicken thighs
• 1 tablespoon ginger juice (from freshly grated ginger)
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine (or substitute any cooking wine)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 3 tablespoons cornstarch (plus more for coating)
• Vegetable oil (for frying)

For the Sauce:

• 2 tablespoons honey
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch (for slurry)
• Salt to taste

For Garnish:

• 3 cloves garlic, thinly sliced
• 1 tablespoon toasted white sesame seeds
• 1 stalk spring onion, thinly sliced

Method

1. Prepare the Chicken:
   • Cut chicken thighs into 1 to 1.5-inch pieces.
   • Pat dry with a kitchen towel.
   • Marinate chicken with ginger juice, soy sauce, wine, sesame oil, pepper, salt, and cornstarch. Let it sit for at least 1 hour.
2. Fry the Garlic:
   • Heat oil in a pan over medium heat.
   • Add thinly sliced garlic and fry until golden brown. Remove and set aside.
3. Double-Fry the Chicken:
   • Coat marinated chicken with additional cornstarch.
   • Heat oil to 150°C (300°F) and fry chicken in batches until light brown. Remove and let cool.
   • Increase oil temperature to 180°C (375°F) and fry chicken again until golden brown and crispy. Remove and drain on paper towels.
4. Make the Sauce:
   • Combine honey and water in a wok and heat gently.
   • Add lemon juice, salt, and lemon zest. Bring to a boil.
   • Mix cornstarch with 1 tablespoon cold water to create a slurry. Add to the sauce to thicken.
5. Assemble the Dish:
   • Return fried chicken to the wok and coat evenly with the sauce.
   • Mix in the crispy garlic slices.
   • Transfer to a serving plate and garnish with sesame seeds and spring onions.
6. Serve:
   • Serve hot with white rice for a complete meal.

• Chicken thighs are ideal for this recipe due to their tenderness and juiciness.
• Patting the chicken dry before marination helps the flavors absorb better.
• Use freshly made ginger juice for deeper flavor penetration during marination.
• The marinade includes soy sauce, Shaoxing wine, sesame oil, ground pepper, and cornstarch.
• Marinate the chicken for at least one hour for best results.
• Fresh garlic is essential for authentic flavor—avoid substitutes like garlic powder.
• Thinly sliced garlic is fried until golden and crispy for garnish.
• Lemon juice adds a fresh, tangy kick to the sauce.
• Double-frying ensures a crispy texture that holds up even after being coated in sauce.
• Cornstarch coating on the chicken minimizes oil contamination during frying.
• Fry the chicken in small batches to prevent sticking.
• The first fry sets the coating, while the second fry crisps the chicken.
• Maintain proper oil temperatures: 150°C (300°F) for the first fry, 180°C (375°F) for the second.
• Honey is diluted with water before cooking to make the sauce manageable.
• Use a cornstarch slurry to thicken the sauce to the desired consistency.
• Lemon zest enhances the citrusy notes in the sauce.
• Returning fried garlic to the sauce amplifies flavor and texture.
• Toasted sesame seeds and spring onions provide a flavorful garnish.
• The dish pairs best with plain white rice.
• This recipe is versatile and can be adapted to chicken breast if preferred.
• Proper preparation of ingredients (e.g., grating ginger, slicing garlic) is crucial.
• Avoid overcrowding the frying pan for consistent results.
• Double-fried chicken remains crispy for at least 30 minutes post-frying.
• The recipe is quick enough for busy weeknights but impressive for guests.
• KP’s recipe ensures a balance of sweet, savory, tangy, and aromatic flavors.