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.
Prepare the chicken.
Transfer all the ingredients to a large bowl and mix until well combined.
Cover and chill in the fridge for at least 30 mins.
Prepare the batter.
Whisk together egg, salt, pepper, mushroom, garlic, ginger, onion powder and cayenne.
Followed by ice cold water, baking powder and potato starch.
Whisk until smooth.
Next, add in flour and mix until well combined.
*It's okay to have some lumps.*
Lastly, add sesame oil and whisk to combine well.
Set aside until ready to use.
Frying the chicken.
After the chicken has been marinated, add the chicken to the batter.
Mix until well combined.
Heat up 3 to 4" of oil in a dutch oven over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Gently drop the chicken into the oil.
Deep fried until lightly golden brown.
*I like to drizzle some of that batter over the chicken to create extra crispiness.*
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
*Try not to crowd the dutch oven. Do it in batches if necessary.*
Set aside and rest for 5 mins.
Fried the chicken the second time until golden brown.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Prepare the sauce and finish the dish.
In a skillet over medium heat, add ketchup, sriracha, honey, fermented garlic and water.
Mix until well combined.
Bring it up to a simmer, turn off the heat and toss in the fried chicken.
Mix until the chicken is well coated with the sauce.
Remove from heat and garnish with green onions.
Serve immediately.
Chickenlicious...
This is super addictive...
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