Asian Style Crispy Honey Chicken Recipes

ASIAN STYLE CRISPY HONEY CHICKEN

Asian Style Crispy Honey Chicken image

Battered pieces of chicken are fried crisp, and tossed in a sweet yet savory honey-flavored Asian-style sauce for a seriously delicious meal when served on a bed of white rice.

Provided by Meaghan @ 4 Sons R Us

Time 25m

Number Of Ingredients 15

Ingredients

2 chicken breasts (chopped into 1/2"-1" cubes)
1/4 cup self rising flour
1/4 cup cornstarch
1/4 tsp salt
1/2 cup water
1 1/2 Tbs oil
1 tsp ginger (minced)
1 Tbs garlic (minced)
1 tsp salt
3 Tbs honey
1 tsp rice vinegar
1/2 cup water
1 tsp cornstarch
1 tsp water
Sesame seeds

Steps:

Mix all batter ingredients together and whisk until smooth.
Heat oil to 375.
Dredge your chicken pieces in the batter and fry until golden brown on the outside, and the chicken's cooked through. Remove with a slotted spoon to a paper towel lined plate.
Meanwhile to make your sauce in saute pan add oil, ginger and garlic and saute until fragrant.
Add in salt, honey, vinegar and water and stir well to combined.
Mix together your cornstarch and water and pour into sauce and whisk for a few minutes until thickened.
Add your chicken and toss.
Sprinkle with sesame seeds before serving.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Pf Changs Crispy Honey Chicken (Copycat) image

This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

Provided by SarahBeth

Categories One Dish Meal

Time 2h20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

Steps:

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

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