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This Chinese Honey Chicken is all about that irresistible combo of crackly coating and silky honey sauce with hints of condensed milk. Each bite is sweet creamy savory and crispy all at once making it a dish that disappears fast any night of the week
My family begs for this on takeout nights because it tastes even better than what you get at restaurants. The first time I made it I could not believe the sauce was just three simple ingredients
Ingredients
- Chicken breast: cut into one-inch chunks makes for juicy bites every time. Go for fresh organic chicken if possible for tenderness
- Egg whites: make the coating airy and help it puff up crisp in the oil. Use cold eggs for easy separation
- Cornstarch or Mochiko flour: ensures ultra-light crunch and a naturally gluten-free option
- Water: helps loosen the batter so it clings perfectly to the chicken. Filtered water works best
- Mayonnaise: forms the creamy base for the sauce. Look for full-fat brands for better flavor
- Honey: gives natural sweetness and shine. Use wildflower or clover honey for richer taste
- Sweetened condensed milk: adds velvety texture and balanced sweetness. Check for a brand with minimal added ingredients
- Vegetable oil: is ideal for frying since it heats evenly and has a neutral taste. Make sure it’s fresh for the best crispiness
Step-by-Step Instructions
- Whip the Egg Whites:
- Whisk your egg whites in a large bowl using a hand whisk or fork until they become foamy and light. This takes about one to two minutes and is essential for a fluffy batter
- Create the Batter:
- Add cornstarch and water straight into the bowl with the foamy egg whites. Mix everything until it looks smooth and no lumps remain. Gently fold in the chicken chunks to make sure every piece is coated from corner to corner
- Fry the Chicken:
- Pour enough vegetable oil to have about three inches deep in a heavy pot. Heat the oil to three hundred fifty degrees Fahrenheit. Add half your battered chicken pieces and fry them for two or three minutes until golden brown. Remove with a slotted spoon and set on a rack or paper towel. Repeat with the second batch
- Mix the Honey Sauce:
- In a clean large bowl use a spoon or spatula to thoroughly mix the mayonnaise honey and sweetened condensed milk until fully blended with no lumps
- Sauce and Serve:
- While the chicken is still hot immediately toss it in the honey sauce making sure all pieces get coated in that glossy creamy mix. Serve straight away for the ultimate crisp
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Honey is my favorite part for its floral undertones that balance the rich sauce. I will never forget when my mom first tried this at my table and closed her eyes in delight
Storage Tips
If you have leftovers store the chicken and sauce separately in airtight containers. Keep them in the refrigerator for up to three days. Reheat the chicken in a hot oven or air fryer to bring back the crisp then toss in the sauce just before serving. Avoid microwaving if possible since it softens the coating
Ingredient Substitutions
Thighs work if you prefer dark meat. For an egg-free version try aquafaba whipped up in place of egg whites. Using all cornstarch ensures maximum crunch but gluten free flour mixes can also do the trick for different dietary needs
Serving Suggestions
Serve the honey chicken on a bed of steamed jasmine rice or next to stir-fried greens for a filling meal. A sprinkle of toasted sesame seeds or fresh chopped scallion on top gives color and a nice bite
The Story Behind This Dish
Chinese honey chicken became popular in takeaway restaurants for its sweet tangy appeal and easy-to-love texture. While it is not a traditional dish from China the fusion flavors have made it a comfort classic in many homes. Learning to make this at home brought my family together over huge platters and lots of laughter
Recipe FAQs
- → How do you achieve a crisp coating on the chicken?
Using egg whites and cornstarch creates a light batter that fries up extra crispy while keeping the chicken juicy inside.
- → What makes the sauce creamy and sweet?
The sauce blends mayonnaise, honey, and sweetened condensed milk for a creamy, sweet, and glossy texture.
- → Can you substitute the cornstarch in the batter?
Mochiko sweet rice flour can be substituted for cornstarch, resulting in a slightly chewier texture.
- → What oil is best for frying?
Vegetable oil works well because of its neutral flavor and high smoke point, ensuring the batter fries evenly.
- → How should the chicken be coated with sauce?
Toss the hot, freshly fried chicken pieces in the sauce just before serving for optimal crispness and flavor.