Crispy Honey Chicken

January 22, 2013

395

I am always a sucker for a good Chinese dish, and when I saw the photo for this dish on The Crepes of Wrath, I knew I had to try it. This recipe did not disappoint. I used chicken thighs instead of breast meat because I love chicken thighs. I also recommend using peanut oil to fry the chicken instead of regular vegetable oil. The chicken was crispier and more golden. The Sriracha really made this dish something extraordinary, giving the sauce just enough of a bite. If you wanted to make it extra

For the chicken:
2 pounds chicken breasts or thighs, cut into bite-sized pieces (I used thighs.)
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornstarch
1/4 cup all-purpose flour
Peanut oil for frying, enough to fill a pot or wok with 1 inch of oil (make sure you have at least a 48 ounce bottle of oil to work with)

For the sauce:
5-6 cloves garlic, finely minced
1 onion, finely minced
1/2 teaspoon ground ginger
1 teaspoon Sriracha
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar

1. Toss your cut-up chicken with the egg, then with the flour and cornstarch. It will be sticky. Set aside. Heat 1-inch of oil in a large, deep saute pan or wok and allow to heat up, never allowing the...
See the full directions on my site

Nutritions

Calories
221

Sodium
1089mg
45% DV

Fat
1g
2% DV

Protein
4g
8% DV

Carbs
51g
17% DV

Fiber
1g
7% DV