🌟 Servings: 3-4 | 🌟 Prep Time: 20 mins | 🌟 Cook Time: 15 mins
🍗 Chicken Marinade
- 500g chicken breast (cut into bite-sized pieces)
- 1 tsp salt (6g)
- 1 tsp garlic powder (3g)
- ⅔ tsp black pepper (2g)
🥣 Flour Mixture (Batter)
- 1 egg (medium)
- 150ml water
- ¼ tsp salt (1.5g)
- ⅔ tsp black pepper (2g)
- 1 tsp garlic powder (3g)
- 120g all-purpose flour
- 1 tsp baking powder (3g)
- Sunflower oil (for frying)
🍯 Honey Garlic Sauce
- 1 tbsp sunflower oil (15ml)
- 1 garlic clove (minced or grated)
- 85g honey (~¼ cup)
- 100g ketchup (~⅓ cup)
- 20g soy sauce (~1 tbsp)
👨🍳 Step-by-Step Instructions
1️⃣ Marinate the Chicken
- Cut chicken into bite-sized pieces.
- Toss with salt, garlic powder, and black pepper. Set aside.
2️⃣ Prepare the Batter
- In a bowl, whisk egg + water.
- Add salt, pepper, garlic powder, flour, and baking powder. Mix until smooth.
- Coat chicken pieces in batter and let sit 10 mins.
3️⃣ Fry the Chicken
- Heat sunflower oil (enough to shallow-fry) in a pan over medium-high heat (170°C/340°F).
- Fry chicken in batches until golden brown & crispy (~3-4 mins per side). Drain on paper towels.
4️⃣ Make the Honey Garlic Sauce
- In a clean pan, heat 1 tbsp oil over medium heat.
- Sauté garlic for 30 secs (don’t burn!).
- Add honey, ketchup, and soy sauce. Simmer 2 mins until thickened.
- Toss fried chicken in sauce until fully coated.
💡 Pro Tips
✅ Extra crispy? Double-fry the chicken (first at 160°C, then 190°C).
✅ Less sweet? Reduce honey to 60g and add 1 tbsp sriracha for spice.
✅ Sauce too thick? Thin with 1-2 tbsp water.
Serve with steamed rice & veggies for a delicious meal! 😋
1. Can I use chicken thighs instead of breast?
✅ Yes! Thighs stay juicier and add more flavor. Adjust cooking time slightly (1-2 mins longer) since thighs have more fat.
2. Can I bake instead of frying for a healthier version?
✅ Yes, but texture differs:
Coat chicken in batter, then bake at 200°C (400°F) for 20-25 mins, flipping halfway.
Broil 2-3 mins at the end for crispiness. Toss in sauce after baking.
3. How do I store leftovers?
Fridge: Keep in an airtight container for up to 3 days. Reheat in a pan or oven to restore crispiness (microwaving makes it soggy).
Freezer: Freeze sauce and chicken separately for up to 1 month. Thaw overnight in fridge before reheating.
