Joanna loves making tasty recipes and sharing them with others.
The Ultimate Chinese Dish
Why spend money on Chinese food when you could make it yourself?
As arguably one of the most popular Chinese dishes, honey chili chicken remains a staple dish on any takeaway or restaurant menu. This recipe is a simple guide to recreating your favourite takeaway dish in the comfort of your own home, without the costly delivery charges.
This dish has been a favourite of mine for many years, I wouldn't dream of visiting a Chinese restaurant and ordering anything else. However, visiting restaurants, or ordering these dishes from the local Chinese spot can become expensive (especially if you visit as frequently as me). So through many trials of different batters and flavour blends, I have created an easy-to-follow recipe, at half the cost.
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Serves 3-4 people
- 4 Chicken Breasts, Diced
- Oil to fry
- 2 Large Eggs, Whisked
- Salt and Pepper
- 4 Spring onions, Diced
- 2 Bell Peppers (any colour), Diced
- 1 White onion, Diced
- 1 Red Chilli, Diced
- 4 Cloves Garlic, Diced
- 4 tblsp Dark Soy sauce
- 4 tblsp Honey
- 2-4 tspn Chinese 5 Spice
- Dice or slice chicken breasts into strips, depending on preference.
- Crack eggs into a bowl and whisk.
- Add cornflour to a separate bowl, and season with salt and pepper. The recipe normally takes around half a bag of flour but may vary slightly according to the size of the chicken breasts.
- Taking your pieces of chicken, coat them firstly in the egg, and then in the flour, ensuring an even coating.
- Add oil to your pan, a wok or deep frying pan is best for shallow frying. You may fry your chicken in any oil of your preference, although I have found using a mixture of rapeseed and sesame oil has the best flavour. Heat oil until hot and bubbling.
- Place the chicken the in the pan, the chicken should sizzle on impact meaning the oil is hot enough. Cook chicken until golden brown, making sure to turn regularly for an even crispy coating.
- Finely dice the garlic and all vegetables.
- Add a small amount of oil to the pan, and fry the vegetables.
- To the vegetables, add approximately 4 tablespoons of soy sauce (more can be added later if needed).
- Add the 5 spices to the pan (I use around 4 teaspoons, although this depends on heat tolerance).
- Once the vegetables are nicely browned, you can add the honey. Simmer the mixture for about 5 minutes stirring continuously until sticky.
- At this point, add more honey or soy if you feel it's needed, although the sauce is more of a coating.
- Add the rested chicken to the pan, coating thoroughly in the sticky sauce until hot.
- Serve the honey chicken with egg fried rice, or a side of your choice (chips or stir fry vegetables are popular options).