Description
Honey pepper chicken blends sweet Canadian maple syrup with fiery jalapeño peppers for a mouthwatering meal. Crispy chicken pieces glazed with a perfect balance of heat and sweetness will satisfy spice enthusiasts who crave bold flavors.
Ingredients
Scale
- 1 lb (454 g) chicken breasts, boneless, skinless, cut into bite-sized pieces
- ½ cup (60 g) cornstarch
- ½ cup (60 g) flour
- 2 eggs, beaten
- vegetable oil, for frying
- salt, to taste
- black pepper, to taste
- ⅓ cup (113 g) honey
- 2 tbsps soy sauce
- 2 tbsps ketchup
- 2 tbsps water
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tbsp cornstarch
- 3 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1 tsp black pepper
- chopped green onions
- sesame seeds
Instructions
- Coating Preparation: Create a robust three-stage coating system for chicken pieces by first dredging in cornstarch, then dipping into whisked eggs, and finally rolling in flour to guarantee a supremely crispy exterior.
- Frying Process: Elevate vegetable oil in a large skillet to medium-high heat and meticulously fry chicken in compact batches, ensuring each piece achieves a spectacular golden-brown crust with optimal crispness within 4-5 minutes. Transfer fried pieces onto paper towels to eliminate excess oil.
- Sauce Composition: Harmonize honey, soy sauce, apple cider vinegar, ketchup, hot sauce, red pepper flakes, minced garlic, and ground black pepper in a saucepan. Gently simmer the mixture, allowing flavors to intertwine and intensify.
- Sauce Refinement: Whisk water and cornstarch into a silky slurry, then gradually integrate into the simmering sauce while stirring continuously. Cook for 2-3 minutes until the sauce transforms into a glossy, clingy consistency.
- Final Assembly: Immerse crispy chicken pieces into the vibrant sauce, meticulously tossing to ensure comprehensive and uniform glaze coverage. Garnish with freshly chopped green onions and toasted sesame seeds, then serve immediately to preserve the chicken’s tantalizing crunch and warmth.
Notes
- Optimize Coating Technique: Pat chicken dry before seasoning to help cornstarch and flour adhere perfectly, creating an extra crispy exterior.
- Control Oil Temperature: Maintain consistent 350-375°F oil heat to prevent soggy or burned chicken, using a thermometer for precision.
- Balance Sauce Spiciness: Adjust hot sauce and red pepper flakes based on personal heat tolerance, tasting and modifying gradually.
- Prevent Sauce Separation: Whisk cornstarch slurry thoroughly and add slowly to avoid clumping, ensuring a smooth, glossy sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 460
- Sugar: 25 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 150 mg