Crispy Honey Chicken

Ingredients:

For the Chicken Marinade:

• 1 lb. chicken tenderloins cubed
• ½ tsp. salt or more to taste
• ½ tsp. black pepper
• 1 tsp. soy sauce
• 1 tsp. cornstarch

For Tempura Batter:

• 1 cup corn starch to coat the chicken
• 1 cup all purpose flour
• 2 tsps. baking powder
• 1 cup water chilled
• 1 whole egg white
• Oil to deep fry

For the Honey Sauce:

• ¼ cup raw honey
• 3 tbsps. lite corn syrup or glucose
• 1½ tbsps. soy sauce
• 2 tbsps. green onion chopped
• 1 tsp. sesame seeds to garnish

Preparation:

1. In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
2. Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
3. In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
4. Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes.
5. Remove the fried chicken from oil and add the next batch.
6. Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
   In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
7. Add the chicken back to the pan, toss the chicken until coated with honey sauce.
8. Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Yield:

2 servings

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