Ene's Recipe Book

Honey Chicken (Battered)

Version 2 of Honey Chicken

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Prep Time

30 min

Cook Time

10 min

Total Time

1 hr




  • Deep-Frying
  • Oil


  • 500 g
    Chicken Breast, boneless, cut into 1-inch cubes or long strips
  • 2 cloves
    Garlic, minced
  • Garnish
  • Sesame Seeds, toasted
  • Frying Batter
  • 1
    Egg White
  • ½ cup
    All-Purpose Flour, sifted
  • ¼ cup
  • ½ tsp
    Baking Powder
  • ½ cup
    Water, ice cold
  • 1 tbsp
  • pinch
  • Honey Sesame Sauce
  • ⅓ cup
    Pure Honey
  • 1 tsp
    Apple Cider Vinegar
  • 2 tsp
  • 1 tsp
    Sesame Oil
  • 1 tbsp
    Corn Starch
  • ½ cup
  • 1 tsp


  1. Whisk all the 'Frying Batter' ingredients together until smooth. Set aside. Drop in the chicken cubes, mix well until they are well coated. Set aside.
  2. Mix all the ingredients of the 'Honey Sesame Sauce' together and set aside.
  3. Heat up a saute pan and add about 2-inch of oil on medium to high heat. When the oil is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the color changes to golden brown. Dish out and drain on paper towels.
  4. Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. Drop in the chicken, stir-fry a few times to combine the sauce and chicken, add the sesame seeds, dish out and serve immediately with steamed white rice, or Chinese fried rice.
Serve with white rice.
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