Crispy Chicken with Honey & Garlic

500g chicken thighs, cut into chunky strips
Oil for deep frying
2 cloves garlic, finely chopped
1 thumb-sized piece ginger, finely chopped
1 stalk lemongrass, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped

The Marinade
2 cloves garlic, finely chopped
1 thumb-sized piece ginger, finely chopped
1 tablespoon Shaoxing rice wine
1 teaspoon sesame oil
Pinch white pepper
Pinch salt

The Batter
80g plain flour
20g cornflour
½ teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
½ teaspoon paprika

The Sauce
4 tablespoons light soy sauce
3 tablespoons honey
½ teaspoon dark soy sauce

PREPARATION

1. Slice the chicken thighs into thick strips so each piece keeps a good bite after frying.
2. In a bowl mix garlic, ginger, Shaoxing rice wine, sesame oil, white pepper and salt.
3. Add the chicken strips and mix well so each piece is coated. Leave to marinate for at least 10 minutes.
4. In another bowl combine plain flour, cornflour, bicarbonate of soda, salt, black pepper, turmeric and paprika.
5. Toss the marinated chicken in the flour mixture so each piece is well coated with a dry, dusty layer.

COOKING

1. Heat oil in a wok to around 180°C. Test with a wooden chopstick or spoon handle. Small bubbles should form around it.
2. Carefully lower the chicken pieces into the hot oil, shaking off excess flour before frying.
3. Fry for 3–4 minutes until golden and crispy. Cook in batches to avoid overcrowding the wok.
4. Remove the chicken and drain on kitchen paper.
5. For extra crispiness, return the chicken to the hot oil for a second fry for about 1 minute.
6. In a small bowl mix together the light soy sauce, honey and dark soy sauce.
7. Heat a wok with a small amount of oil and stir fry the chopped lemongrass, garlic and chilli until fragrant.
8. Allow the garlic to turn lightly golden and crisp.
9. Pour in the sauce and bring it to a vigorous boil until it thickens slightly and becomes glossy.
10. Add the crispy chicken and toss quickly so the sauce coats each piece evenly.
11. Serve immediately while the chicken remains crisp.

School of Wok Tips

• Use chicken thigh rather than breast for juicier, more flavourful fried chicken.
• Double frying the chicken creates an extra crispy crust.
• Always fry in batches to maintain oil temperature and prevent soggy coating.
• Let the honey sauce boil briefly before adding the chicken so it thickens properly.

FAQs

Can I use chicken breast instead of thigh?
Yes, but chicken thigh stays juicier and is less likely to dry out during frying.

Why add cornflour to the batter?
Cornflour helps create a lighter and crispier coating when deep fried.

Can I make this less sweet?
Yes. Reduce the honey slightly and add a splash more soy sauce for a saltier balance.