Description
This takeout-style Chinese honey garlic chicken features golden-battered white meat with a sweet-and-savory glaze. The crispy pakora coating and glossy sauce ensure restaurant-quality results in 45 minutes.
Ingredients
1.5 lbs (700g) skinless boneless chicken breasts
1 cup pakora flour (50/50 all-purpose and rice flour)
6 cloves garlic (pressed) or 2 tbsp minced
3 tbsp soy sauce (gluten-free optional)
1 tsp mustard (sharp yellow or Dijon)
3 tbsp honey (or maple syrup)
1/4 cup vegetable oil (for deep frying)
1 tbsp lemon juice
20g unsalted butter
Instructions
Cut chicken breasts into 2-inch chunks
Whisk soy sauce, garlic, mustard, and 1 tbsp water for marinade
Dredge 3-4 pieces at a time in pakora flour
Heat oil to 360°F (180°C) and fry chicken until golden
In the same fryer, add butter and mix in honey to create sauce
Simmer 3-4 minutes until sauce becomes glossy
Toss fried chicken pieces in sauce until fully coated
Notes
Use pakora flour for maximum crispiness
Fry in batches to maintain oil temperature
Let chicken rest 5 minutes before glazing
Add lemon juice to sauce for acidity balance
Substitute almond flour for lower carbs
Replace chicken with tofu for vegetarian option
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (3-4 pieces)
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg