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Maltose (or Honey) Chicken | 麥芽雞

Updated: May 21


I have no idea where or how this dish originated. There is hardly any information on Google, even though I have tried researching. All I can remember is that I had this dish at a friend's gathering dinner. He cooked up a storm and this is one of the standout dishes.



Of cos, I have to ask him for the recipe. He further explained that this is somewhat similar to General Tso's chicken. The difference is the sweetness of the sauce; hence maltose chicken.



If you have trouble getting your hands on maltose, you can use honey (just make sure it is real honey and not some man-made syrup). But you have to call it Honey Chicken instead.



If you wanna find out more about maltose, visit this page from TheWokofLife. The information that they provide is very comprehensive. On a side note, besides honey, I think Maple Syrup would be awesome as well. Well of cos, it would be called Maple Chicken, right?


Ingredients:

(Serve 4)

  • Chicken

  • Chicken Breast Boneless Skinless Coarsely Diced, About 500g

  • Baking Soda, 1 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Garlic Powder, Pinch

  • Batter:

  • Egg, 1

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Garlic Powder, Pinch

  • Beer, 150g

  • Baking Powder, 10g

  • Corn Starch, 65g

  • Unbleached All Purpose Flour, 105g

  • Sesame Oil, 2 TBSP

  • Sauce:

  • Ketchup, 85g

  • Granulated Sugar, 50g

  • Maltose or Pure Honey or Maple Syrup, 50g

  • Chicken Stock Homemade, 50g

  • Dark Soy Sauce, 1 TBSP

  • Maltose Chicken:

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Green Onions Coarsely Sliced, A Handful

  • Sesame Seeds, For Garnishing

Equipment:

  • Dutch Oven

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "How To Make Chicken Stock" page for the recipe.

  2. Prepare the Chicken

  3. Coat chicken cubes with baking soda.

  4. Cover and set aside for 15 minutes.

  5. Rinse thoroughly under running water.

  6. Transfer to a large bowl and add marinade ingredients (soy, garlic, seasoning, etc.).

  7. Mix well to coat.

  8. Cover and chill in the fridge for 1 to 4 hours.

  9. Make the Batter

  10. In a mixing bowl, whisk together egg, salt, pepper, garlic powder, and mushroom powder.

  11. Add beer, baking powder, and cornstarch. Whisk until smooth.

  12. Add flour and mix until just combined—some lumps are okay.

  13. Finish with a drizzle of sesame oil.

  14. Set aside until ready to fry.

  15. Fry the Chicken (First Fry)

  16. Add marinated chicken to the batter and mix to coat.

  17. Heat 3 to 4 inches of oil in a Dutch oven over medium heat.

  18. Test the oil by inserting a wooden chopstick—if bubbles form, it's ready.

  19. Gently drop chicken pieces into the oil.

  20. Fry until light golden brown.

  21. Drizzle extra batter over the frying chicken for added crunch.

  22. Remove and drain on a wire rack or paper towel-lined plate.

  23. Let rest for 5 minutes.

  24. Fry the Chicken (Second Fry)

  25. Return chicken to the hot oil and fry again until deep golden and crispy.

  26. Drain on a wire rack or kitchen paper.

  27. Double frying ensures crispness even after saucing.

  28. Make the Sauce & Finish the Dish

  29. In a skillet over medium heat, add ketchup, sugar, maltose, chicken stock, and soy sauce.

  30. Stir to combine and bring to a simmer.

  31. Toss in the fried chicken and mix until well coated.

  32. Remove from heat.

  33. Serve

  34. Transfer to a serving plate.

  35. Garnish with sesame seeds and chopped green onions.

  36. Serve immediately while hot and sticky.


This is super addictive...


Super chickenlicious...

Recipe Video:




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