HOT HONEY CHICKEN
Spicy Sweet Bliss: Hot Honey Chicken There's nothing quite like the crunch of perfectly fried chicken enveloped in a sweet and spicy glaze, and this Hot Honey Chicken recipe hits all the right notes! As the aroma fills your kitchen, you'll find yourself irresistibly drawn to this dish that’s both simple and packed with flavor.
Picture that first bite: the crispy exterior gives way to tender chicken, all balanced by a tantalizing hot honey sauce that combines the warmth of chili flakes with the comforting sweetness of honey.
This recipe is a personal favorite for weekday dinner. The joy of a plate of this delicious chicken, along with a side of plain boiled rice, helps create moments that linger long after the meal is over.
Add a sprinkle of sesame seeds for a pop of texture, and don’t forget to savor every bite! Whether you’re cooking for a crowd or just indulging in a little self-love, this Hot Honey Chicken is bound to become a go-to in your kitchen. Dive in and enjoy the sweet heat!
Ingredients
For the Chicken:
For the Hot Honey Sauce:
Instructions
Prepare the Chicken:
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- In a large mixing bowl, combine the plain flour, cornflour, and baking soda. Mix well.
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- Add the iced cold water to the dry ingredients and stir until you have a smooth batter.
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- Add the cut chicken pieces to the bowl and mix until each piece is well coated with the batter.
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- Cover the bowl and let it marinate in the refrigerator for 30 minutes to 1 hour. This resting time helps the batter adhere better to the chicken and enhances the flavor.
Fry the Chicken:
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- Heat oil in a wok or deep frying pan over medium heat until it reaches approximately 170°C (340°F).
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- Carefully drop the marinated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
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- Fry the chicken until it is crispy and golden brown, about 4-6 minutes, depending on the size of the pieces.
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- Once cooked, use a slotted spoon to remove the chicken from the oil and place it on a wire rack to drain excess oil. (Avoid using paper towels as they can make the chicken soggy.)
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- Continue frying the remaining chicken until all pieces are cooked.
Make the Hot Honey Sauce:
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- In a medium mixing bowl, combine the sesame oil, honey, light soy sauce, rice vinegar, brown sugar, and chili flakes. Mix well until the sugar is dissolved.
Coat the Chicken:
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- In a large pan, add the hot honey sauce and heat it over medium-high heat until it begins to bubble.
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- Once bubbling, add the fried chicken to the pan and toss to coat each piece thoroughly with the sauce.
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- Cook on high heat for an additional 2-3 minutes, allowing the sauce to thicken and glaze the chicken evenly.
Serve:
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- Once the chicken is well coated and the sauce has thickened, remove from heat.
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- Sprinkle sesame seeds on top for garnish if desired.
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- Serve your delicious Hot Honey Chicken alongside plain boiled rice or your favorite sides.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1273.73kcal
- % Daily Value *
- Total Fat 91.44g141%
- Saturated Fat 13.53g68%
- Trans Fat 0.31g
- Cholesterol 163.33mg55%
- Sodium 1283.71mg54%
- Potassium 506.34mg15%
- Total Carbohydrate 84.29g29%
- Dietary Fiber 2.07g9%
- Sugars 52.46g
- Protein 32.75g66%
- Vitamin A 41.45 IU
- Vitamin C 1.26 mg
- Calcium 55.69 mg
- Iron 3.48 mg
- Vitamin D 0.16 IU
- Vitamin E 8.5 IU
- Vitamin K 38.12 mcg
- Thiamin 0.43 mg
- Riboflavin 0.46 mg
- Niacin 10.11 mg
- Vitamin B6 0.72 mg
- Folate 23.86 mcg
- Vitamin B12 1.03 mcg
- Phosphorus 355.4 mg
- Magnesium 64.69 mg
- Zinc 2.88 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The use of iced cold water is crucial—it helps create a light and crispy texture when fried. Feel free to adjust the thickness of the batter by adding a little more flour or water if necessary.
- Marinating for longer enhances flavor, but if you’re short on time, even 15-20 minutes will work.
- To test if the oil is hot enough, drop a small amount of the batter into the oil. If it sizzles and rises quickly to the surface, the oil is ready for frying.
- Frying at the right temperature is key. If the oil is too hot, the chicken may burn on the outside while remaining raw inside. If it’s too cool, the chicken will absorb more oil and become greasy.
- Avoid placing the fried chicken on paper towels, as this can make it soggy.
- Adjust the amount of chili flakes based on your spice preference. For a milder version, use less, or add fresh chopped chilies for an extra kick.
- Stir continuously to prevent the sauce from burning. Monitor closely as it thickens quickly.
- This dish pairs beautifully with plain boiled rice or jasmine rice to balance the sweetness and spiciness of the chicken.
