How do Chinese get their chicken so crispy?

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached . The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

What is honey chicken sauce made of?

A classic combination of honey, soy sauce and garlic working together to produce a sticky, sweet sauce to coat golden tender chicken pieces. I love to whip this up to serve over boiled rice for dinner, or as an easy addition to a homemade Chinese banquet.

Should I use cornstarch or flour for crispy chicken?

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color ! (It has to do with prevention of gluten development.)

What is the secret to crispy chicken skin?

To reap those benefits, simply combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin.

Can you use maple syrup instead of honey for honey chicken?

Yes, since they are both liquid sweeteners their shouldn't be any problems , But remember honey and maple syrup have different flavors so expect different taste but they both pair great with chicken anyways.

Is KFC honey sauce real honey?

But, presumably to cut even more costs in a competitive fast-food market, KFC doesn't actually serve real honey . Instead, it's "Honey Sauce," made from the ingredients many parents try to avoid: high fructose corn syrup, corn syrup, and sugar.

Can I add honey to my sauce?

Honey will enrich and add subtle flavour to dishes such as casseroles, sauces and dressings . Honey can be used as a natural substitute for sugar in most recipes but as it is sweeter than sugar, less is needed.

What do Chinese restaurants coat their chicken in?

Velvet chicken is a Chinese cooking technique where boneless, skinless chicken pieces are coated in a mixture of baking soda, cornstarch, wine, and seasoning, then briefly cooked resulting in tender, velvety chicken that easily absorbs sauces. In some methods, egg white is also included.

How do Chinese takeaways get their chicken so soft?

How do Chinese Restaurants tenderise chicken? There are actually a few different ways to tenderise chicken the Chinese restaurant way: marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry .

Why is chicken from Chinese restaurants so soft?

You may have wondered how Chinese restaurants come to have such soft, silky textured meat in their dishes? Rather than stir-frying the meat and searing it all over until browned, they use a special technique called velveting.

What is the crunchy stuff in Chinese food?

What are those crunchy things in your stir-fry? They're water chestnuts , and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.

Crispy Honey Lemon Chicken Recipe - The Kitchen Prescription (2024)

Written by Sherri Published on November 9, 2011 in Dinners

I’ve been wanting to make this crispy honey lemon chicken recipe rendition of P.F. Chang’s dish. As lazy as I am to cook sometimes, I’m even more lazy to leave the comfort of my home for some take out. My go to take out food? Chinese. Definitely. Chinese food has really never been on my list of top prepared dishes.

Truth be told, I’ve never even thought of adding it to my repertoire. That was until my niece, who is attending law school here in Fort Lauderdale, mentioned she wanted some Crispy Honey Chicken. So naturally, I had to try making it.I have to mention out of blog courtesy and proper due credit that I did look up a base recipe and adjusted and added ingredients to my liking. You can find that recipe at blog chef Chinese Honey Chicken.

Now combine your dishes. Take the chicken you have resting on paper towels

Place in bowl and pour on honey lemon sauce

Sprinkle on a generous amount of sesame seeds and stir gently in bowl to coat all the chicken. Serve with your favorite sides. I cooked white rice and a side of honey lemon snap peas and carrot sticks steamed in the microwave. Garnish with scallions if desired.

This dish is every bit as tasty as take out and restaurant quality worthy.The only thing missing was some shiny new black chop sticks. I couldn’t even find any at Target. Looks like some online shopping is in order.

12 Comments

Kim @ Foodin New England
November 10, 2011 at 11:41 ·Reply
This seems about the same amount of wor that my General Tso’s takes… We don’t have a PF Changs, but if this is what they serve, I am in!!!
- Sherrismiles
  November 15, 2011 at 11:41 ·Reply
  Thank you Kim. Need to swing by and take a peek at that Artichoke Spinach Dip. Sounds delish!
Angelia Sims
November 14, 2011 at 11:41 ·Reply
That looks delish! Great photos!
I have to tell you…my go to Chinese food is Moo Goo Gai Pan. I eat it so much from the same place…they know me and know what I order! I can’t try anything else. I’m too hooked on that dish. I should really learn how to make it. 🙂 Or you could post a recipe. 🙂
- Sherrismiles
  November 15, 2011 at 11:41 ·Reply
  Angelia, I’m going to have to hook you up gurrrlllll! I love Moo Goo Gai Pan too. Let me see what I can do 🙂
Jean Has Been Shopping
November 17, 2011 at 11:41 ·Reply
You made that? It looks so perfect! I’ll bet the flavors were INCREDIBLE!
Sherrismiles
November 21, 2011 at 11:41 ·Reply
See Also
Nigella Lawson's Linguine Pasta with Lemon, Garlic & Thyme Mushrooms Recipe on Food52
Awwe thanks Jean! Mmmmm hmmm. I made it and the flavors were very good! Thanks for sharing it on Twitter 🙂
Laurie Doyle
October 3, 2014 at 11:41 ·Reply
Thank you for sharing this recipe! I posted a link to my Instagram bio with a pic to share it with friends. I have to say it was a tad involved for a weeknight, and my house now smells really bad, but it was delicious and totally worth it. Thanks!
- Sherrismiles
  October 3, 2014 at 11:41 ·Reply
  Oh No Laurie, I’m sorry for the smelly house! LOL. I don’t remember mine smelling bad, but I vaguely remember that the sauce I mixed up didn’t smell all that great now that you mention it. And I’m sure the frying of the chicken doesn’t do anything to help the odor either. And yes, I agree it is a bit involved for a weeknight meal, so that’s why I usually do it on a weekend. I sometimes prep the things I can ahead of time to save time when I’m ready to cook dinner. Smelly house aside, I’m glad you enjoyed it.
  Thanks for taking the time to comment. It’s much appreciated.
Sakura
August 24, 2015 at 11:41 ·Reply
This was great! Made it for dinner and the family loved it. I usually make Panko chicken with Tonkatsu sauce (I’m half Japanese) but the picture for the coating on this was great! I usually just dip in a mixed egg and Panko then off to the frying pan. The sauce was AMAZING. I added extra ginger (because we’re hella Asian and like ginger). LOL. Thanks for posting!!
- Sherrismiles
  September 22, 2015 at 11:41 ·Reply
  Sakura,
  Thank you! I’m glad you enjoyed.
Julie L
July 7, 2016 at 11:41 ·Reply
Tried this tonight, and it was delicious! Definitely a keeper, and will be adding this to our “rotation.” The texture of the chicken is fantastic, and the sauce is amazing! Thank you for sharing your recipe!
- Sherrismiles
  October 1, 2016 at 11:41 ·Reply
  Thanks Julie. So glad you liked the recipe! Sorry for the very late response. I’ve been away from my blog for a bit.

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Sherri

Author Bio

I live in sunny South Florida. I'm a middle-aged 50 something mom of 2 grown kids and nana to a beautiful granddaughter. I love making food from my Pennsylvania Dutch heritage and the regional foods I grew up eating in the Midwest, specifically in the Northeast Ohio Mahoning Valley and Trumbull County area. I love food, co*cktails, and social media. In no particular order. To learn more, visit my About page.

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