Ingredients:

  • 2 lb (550 g) Boneless, skinless chicken breast or thigh, diced into 1-inch (2.5 cm) cubes
  • 1 Tbsp (15 ml) Light Soy Sauce (for marinade)
  • 1 tsp (5 ml) Shaoxing Rice Wine (for marinade)
  • 1 tsp (5 g) Fresh Ginger, grated (for marinade)
  • ½ tsp (3 g) White Pepper (for marinade)
  • ½ cup (60 g) All-Purpose Flour (for batter)
  • ½ cup (60 g) Cornstarch or Potato Starch (for batter)
  • 1 Large Egg, lightly whisked (for batter)
  • ¾ cup (180 ml) Cold Water or Soda Water (for batter)
  • 1 tsp (5 g) Baking Powder (for batter)
  • Pinch of Salt (for batter)
  • ½ cup (120 ml) Liquid Honey (for glaze)
  • 3 Tbsp (45 ml) Rice Vinegar (for glaze)
  • 2 Tbsp (30 ml) Water (for glaze)
  • 1 Tbsp (15 ml) Light Soy Sauce (for glaze)
  • 1 Tbsp (12 g) Caster Sugar (for glaze)
  • 1 tsp (5 g) Fresh Ginger, very finely grated or minced (for glaze)
  • 4 cups (1 L) Neutral Frying Oil (e.g., peanut, canola)
  • 1 Tbsp (15 ml) Cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water)
  • Optional Garnish: Sesame seeds, finely sliced spring onions

Instructions:

  1. Dice the chicken into uniform 1-inch (2.5 cm) pieces. Place the chicken in a bowl and toss thoroughly with the marinade ingredients (soy sauce, rice wine, grated ginger, and white pepper). Allow to sit at room temperature for 15 minutes.
  2. Prepare the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk the egg and cold water/soda water. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are acceptable.
  3. Toss the marinated chicken pieces directly into the batter bowl until fully coated. Set aside.
  4. Prepare the Honey Glaze: In a small saucepan, combine the honey, rice vinegar, water, soy sauce, sugar, and minced ginger. Bring to a gentle simmer, stirring until the sugar dissolves. Whisk in the cornstarch slurry and simmer for 30–60 seconds until the sauce thickens slightly. Remove from heat and keep warm.
  5. First Fry (Cook Through): Heat the neutral oil in a deep pot or wok to 325°F (160°C). Working in small batches, carefully drop the battered chicken into the oil. Fry for 3–4 minutes until pale golden. Remove and drain on a wire rack.
  6. Second Fry (Crispness): Increase the oil temperature to 375°F (190°C). Return all the chicken to the hot oil and fry for 1–2 minutes until deeply golden brown and shatteringly crisp. Remove immediately and place back on the rack.
  7. Glaze and Serve: Place the piping hot, crispy chicken into a large clean mixing bowl. Pour the warmed honey glaze over the top and toss quickly and decisively until every piece is evenly coated. Transfer immediately to a serving plate and garnish with sesame seeds and spring onions, if desired.