Spicy Honey Garlic Chicken
- Daniel
- Jul 11, 2024
- 3 min read
Updated: May 15
I’ve recently experimented with a new dish, Spicy Honey Garlic Chicken, inspired by a suggestion from @beerswithdave on Instagram. He thought that using my fermented garlic in honey for chicken with a spicy kick might be a great idea, and he was absolutely right.
This dish combines the sweet, aromatic flavors of fermented garlic honey with a bit of heat from sriracha, resulting in a deliciously balanced and mouthwatering experience.
This recipe is straightforward and fun to make, even if you're not an experienced cook. The marinade and batter for the chicken are infused with a variety of seasonings, creating layers of flavor in every bite. Double frying the chicken ensures it’s extra crispy, which perfectly complements the sticky, spicy honey garlic sauce.
If you’ve tried my previous Maltose Chicken recipe, you’ll find this one very similar but with an exciting twist.
I encourage you to give this Spicy Honey Garlic Chicken a try. It’s a great way to explore new flavors and techniques in your kitchen. The combination of sweet and spicy is sure to be a hit, whether you're cooking for yourself or entertaining friends.
Plus, the satisfaction of making such a tasty dish from scratch is unbeatable. Enjoy the process, and most importantly, enjoy the delicious results!
Ingredients:
Inspired by @beerswithdave
(Serve 4)
Chicken
Chicken Breast Boneless Skinless Coarsely Diced, About 600g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Onion Powder, Pinch
Cayenne, Pinch
Water, 45g
Batter:
Egg, 1
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Onion Powder, Pinch
Cayenne, Pinch
Ice Cold Water, 150g
Baking Powder, 10g
Potato Starch, 65g
Unbleached All Purpose Flour, 105g
Sesame Oil, 2 TBSP
Sauce:
Ketchup, 75g
Sriracha, 10g Adjust For Preference
Fermented Garlic in Honey Homemade, 90g of Honey + 8 Garlic Finely Minced
Water, 45g
Maltose Chicken:
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Green Onions Coarsely Sliced, A Handful
Equipment:
Dutch Oven
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Ferment Garlic In Honey" page for the recipe.
Marinate the Chicken.
In a large bowl, combine all the marinade ingredients.
Mix well until the chicken is fully coated.
Cover and chill in the fridge for at least 30 minutes.
Prepare the Batter.
In a mixing bowl, whisk together egg, salt, pepper, mushroom powder, garlic powder, ginger powder, onion powder, and cayenne.
Add ice-cold water, baking powder, and potato starch. Whisk until smooth.
Add the flour and mix until just combined (a few lumps are okay).
Whisk in sesame oil and set the batter aside.
Fry the Chicken (1st Fry).
Add the marinated chicken to the batter and mix to coat evenly.
Heat 3–4 inches of oil in a Dutch oven over medium heat.To test the oil, insert a wooden chopstick—if bubbles form, it’s ready.
Gently drop the chicken into the oil in batches.
Drizzle a little extra batter over the chicken for added crispiness.
Fry until lightly golden brown.
Remove and drain on a wire rack or paper towel-lined plate.
Let rest for 5 minutes.
Fry the Chicken (2nd Fry).
Return the chicken to the hot oil and fry again until deep golden and crispy.
Remove and drain again on a wire rack or paper towel.
Make the Sauce & Finish.
In a skillet over medium heat, combine ketchup, sriracha, honey, fermented garlic, and water.
Stir and bring to a simmer.
Turn off the heat and add the fried chicken to the skillet.
Toss until the chicken is fully coated in the sauce.
Garnish with green onions and serve immediately.
Chickenlicious...
This is super addictive...
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