Crispy Honey Soy Fried Chicken
Crunchy golden fried chicken wings and drumsticks tossed in a sticky, sweet, and savory garlic butter honey soy glaze, finished with sesame seeds.
Honey soy fried chicken is a beloved favorite that combines ultra-crispy battered chicken with a rich, glossy glaze of melted butter, fragrant garlic, savory soy sauce, and sweet honey. Double-frying ensures an exceptionally crunchy exterior while locking in the juicy tenderness of the meat.
Ingredients
- 500 g chicken wings and drumsticks
- 1/4 onion
- 2 tsp salt
- to taste chili powder
- to taste black pepper
- 20 g butter
- 1 handful minced garlic
- 2 tbsp light soy sauce
- to taste honey
- as needed flour
- as needed starch
- to taste white sesame seeds
Instructions
- 1Slice the Onion
Place a quarter of an onion on a wooden cutting board and use a chefs knife to carefully slice it into thin strips.
Tip: Keep your fingertips curled inward to protect them while slicing. - 2Score the Chicken Pieces
Arrange the chicken wings and drumsticks on the cutting board, making small, shallow cuts across the meat with a knife to allow seasonings and marinades to penetrate deeply.
Tip: Scoring helps the chicken cook more evenly and absorb flavors much better during the soaking phase. - 3Soak and Clean the Chicken
Submerge the scored chicken pieces in a glass bowl filled with water, salt, and ginger slices, letting them soak for 2 hours or more.
Tip: Soaking in salted water helps remove impurities and blood from the chicken. - 4Combine the Dry Flours
Place flour and starch into a clean white bowl, mixing the dry powders thoroughly with chopsticks until fully combined.
Tip: Combining regular flour with starch provides the ideal crispy texture when fried. - 5Prepare the Wet Batter
Mix a portion of the flour and starch with salt, chili powder, and black pepper, then gradually pour in water while stirring to create a smooth batter.
Tip: Add the water slowly to prevent lumps from forming in your batter. - 6Dip in Wet Batter
Use kitchen tongs to lift a piece of chicken and dip it into the seasoned wet batter, making sure it is completely covered.
Tip: Allow any excess batter to drip off back into the bowl before moving on to the dry coating. - 7Coat in Dry Flour
Transfer the wet-coated chicken into the dry flour mixture, press firmly to adhere the crust, and shake off any excess flour.
Tip: Pressing the flour firmly ensures a crunchy, well-adhered crust when frying. - 8First Fry
Drop the coated chicken pieces into hot oil and fry for about 4 minutes until golden brown, then take them out.
Tip: Maintain a steady medium heat so the chicken cooks through without burning the coating. - 9Double Fry for Extra Crunch
Raise the oil temperature and fry the chicken a second time for roughly 1 minute to achieve maximum crispiness.
Tip: Do not leave the chicken in during the second fry for too long, as it can burn quickly at high heat.
