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Honey Chicken

Honey Chicken.jpg

Honey chicken


2 chicken breast cut into bite size pieces




1 teaspoon garlic salt

Salt and white pepper to taste

1 tablespoons Chinese cooking wine

1/4 cup water ( this really keeps the chicken breast from drying out )


Add the chicken and all marinade ingredients to a bowl.

Allow to marinade for 1 hour minimum.




1/2 cup cornflour

1/2 cup plain flour

1 teaspoon baking powder

1 tablespoon sugar

1 teaspoon salt

3/4 cup soda water


Add all the batter ingredients to a bowl except the soda water, whisk with a fork whilst pouring the soda water a bit at a time.

You want a thick batter but so it's still runs off a spoon. So add a little or more soda water to get the consistency right.


Cooking the chicken


Heat up a deep fryer to 160 degrees Celsius


Drain the chicken from the marinade the place into the batter, mix with a spoon to coat the chicken in batter.

Using tongs grab a piece of the batter coated chicken and lower into the hot oil, hold for a second to seal the batter so it doesn't stick to the frying basket.

Fry in batches for 2 minutes.

If you do have some pieces stuck to the basket just scrape he bottom of the basket with tongs to remove.

Now you can turn the heat up to 180degrees Celsius.

For the second fry you can do in one batch.

Fry for 4 minutes or until golden then drain on paper towel.


Honey sauce


3/4 cup honey

Toasted sesame seeds


Warm the honey in the microwave or in a saucepan before pouring over the crispy battered chicken.

Use a large bowl, add the deep fried battered chicken, pour over the hot honey and stir well to coat.

Serve immediately in a large bowl around the table and sprinkle with sesame seeds to garnish


Note. Using only honey as the sauce keeps the batter more crispy


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