This is a popular meal in my family. I have another honey seared chicken recipe on my blog which is also good, but this one is a bit different, in that it involves frying the chicken, before adding the sauce. The chicken has a crispy exterior on the outside and is delicious and tender on the inside. I like to add the chili garlic sauce for heat, but if your diners are not loving the heat, you could easily eliminate the chili garlic sauce. I love to serve it with roasted broccoli, seasoned with a little sesame oil and soy sauce and steamed sushi rice for the ultimate “take-out” meal at home.
for the batter:
- 1/2 cup of flour
- 1/4 cup of cornstarch
- 3/4 cup of water
- dash of baking soda
- dash of baking powder
for the chicken:
- 2 lb boneless chicken tenders, cut into 1/2 inch chunks
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
- kosher salt and pepper
- 1 tablespoon cornstarch
- vegetable oil for frying
- 3-4 thinly sliced scallions for serving
- back sesame seeds for garnish
for the sauce:
- 1⁄2 cup sake (substitute rice wine or mirin)
- 1⁄2cup honey
- 1/3 cup rice vinegar
- 3 tablespoons light soy sauce
- 4 tablespoons sugar
- 2 teaspoons chili garlic sauce (optional)
- 1/4 cup cornstarch
- 1/2 cup water
- In a large bowl, mix together all the ingredients for the batter whisking together thoroughly, until all ingredients are well incorporated, and allow to sit in the refrigerator for about 30 minutes to thicken a bit.
- Lightly season chicken with salt and pepper and garlic powder. Toss with cornstarch and allow to marinate in the refrigerator for 15 minutes or so.
- Heat vegetable oil on medium high until quite hot, but not smoking in a large skillet, so oil is about 1/4- 1/2 inch deep. Pour batter on marinated chicken with batter and strain chicken with slotted spoon from any excess batter just before placing it in hot oil. (You can test one piece, if chicken sizzles and bubbles when placed in oil, it is hot enough). Fry in batches if necessary for about 5 minutes, tossing once until golden and chicken chunks are cooked through. Drain cooked crispy chicken on a baking sheet lined with paper towels.
- Mix water and cornstarch together in a cup. In a small saucepan, combine sake, honey, rice vinegar, chili garlic sauce (if using) and sugar together. Heat on low and when ready to serve, raise heat and add cornstarch and water mixture to the saucepan and bring to a boil until thick and mixture resembles thick sauce.
- To serve, place chicken in serving bowl and spoon sauce over chicken. Garnish with scallions and sesame seeds. Serve with roasted broccoli and rice. Enjoy!