Recipe Notes:

• You could use any types of honey that is available to you.

• You could substitute chicken breasts with chicken thighs if you prefer.

• You could substitute potato starch with corn starch if you prefer.

• You could substitute garlic powder with fresh garlic if you prefer.

• Lemon will give the sauce the citrusy aroma and a much tangy flavor. However, you could substitute lemon with lime, vinegar or apple cider vinegar if you prefer.

• Brown sugar will give the sauce a richer color. However, you could substitute brown sugar with other type of sugar that you prefer.

INGREDIENTS FOR HONEY CHICKEN

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(Serves 3-4 peoples)

✅️ ±600 Gm Chicken Breast

✅️ 2 Whole Eggs

✅️ 1 Tbsp Garlic Powder

✅️ 2 Tbsp Light Soya Sauce

✅️ 1 Tsp Ground White Pepper

✅️ 80 Gm Potato Starch

✅️ 2 Tbsp Plain Water

✅️ 3 Tbsp Pure Honey

✅️ 4 Tbsp Brown Sugar

✅️ 2 Tbsp Sesame Oil

✅️ 50 ml Hot Water

✅️ 50 ml Lemon Juice

✅️ ¼ Tsp Salt

✅️ 1½ Cup Cooking Oil (for frying)

METHOD OF PREPARATION:

1. Cut the chicken breast into approximately 2.5cm cubes and transfer them into a bowl. Add light soya sauce, ground white pepper and garlic powder to the bowl. Rub and massage the mixture with the chicken pieces thoroughly. Add the egg yolks to the bowl. Stir the egg yolks with the chicken pieces to mix well and set them aside to marinate for about 30 mins.

2. Add honey and brown sugar into a bowl and pour the hot water into the bowl. Stir the mixture until the honey and sugar are fully dissolved. Add salt and lemon juice to the bowl and stir the mixture to mix well. Keep them aside until needed.

3. Beat the egg whites with a whisk until they are stiff. Add potato starch to the bowl. Beat the whipped egg whites and potato starch together until they are thoroughly mixed. Add plain water to the bowl and continue to stir the mixture to mix thoroughly.

4. After about 30 mins, add the marinated chicken to the egg whites mixture piece by piece. Fold the chicken pieces with the egg whites mixture until they are well combined. Heat up the cooking oil in the stir fry pan over MEDIUM heat until it is hot. Deep fry the chicken pieces coated lightly with the eggs mixture in batches until they turn to golden color. Stir the chicken pieces in the oil with a stir fry spatula to separate those sticking chicken pieces. Remove the fried chicken pieces with a slotted spatula and transfer them into a bowl. Remove all the bits and pieces from the oil with a slotted spatula before frying the next batch of chicken pieces.

5. After frying all the chicken pieces, reduce the heat to LOW and remove the cooking oil from the pan with a ladle. Add the honey mixture to the pan and bring to a boil over HIGH heat. Stir the mixture until most of the liquid is almost dried up. Add sesame oil to the pan and continue to stir the sauce for 10 secs to mix well and then reduce heat to LOW. The sauce should be golden color and rich caramel-like. Add the fried chicken pieces into the pan. Quickly stir the chicken pieces to coat with the sauce and then switch OFF the heat.

6. Transfer the honey chicken immediately onto a plate of crispy rice noodles. Sprinkle a generous amount of sesame seeds onto the honey chicken to garnish and beautify. Drizzle a spoon or two of honey to add a unique flavor and aroma of the honey. Serve the honey chicken immediately with a warm bed of rice.

THUMBNAILS