How do you make honey chicken?!
I went to a restaurant once and got some!.It was delicious!.I would love to know how to make it at home!.I have a concern though!.I know that sugar can/will burn easily!.So with honey being a sweetener, how do I make honey fried(!?) chicken that comes out a nice crispy golden brown!?
Thanks : )Www@FoodAQ@Com
Thanks : )Www@FoodAQ@Com
Answers:
Here are some options
Honey-Fried Chicken
2 1/2 to 3 pounds chicken pieces
3/4 cup honey
3/4 cup buttermilk baking mix, or more if needed
2 teaspoons dry mustard
1/2 teaspoon paprika
Salt to taste
Pepper to taste
Vegetable oil
Coat chicken with honey; set aside!.
Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture!.
Heat 1/2-inch oil to 325*F (160*C) or medium-low heat in a large skillet!.
Carefully place chicken in hot oil and cook, turning once, until it is golden brown on all sides and chicken tests done when juices run clear!. Drain on paper towels!.
Makes 6 servings!.
--------------------------------------!.!.!.
Oven-Fried Honey Chicken
1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon extra virgin olive oil
6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves
Preheat oven to 375°F!.
In shallow bowl, whisk together honey and vinegar; set aside!.
Pour bread crumbs into separated bowl; set aside!.
Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer!.
Roll chicken pieces in honey mixture, then in bread crumbs; place onto pan!.
Bake for 30 minutes*, or until cooked thoroughly!.
Makes 5 servings!.
*Note: Chicken Test for Doneness
--------------------------------------!.!.!.
Chinese Honey Chicken
BATTER
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
SAUCE
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)
Directions
1MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth!.
2Allow the batter to sit, covered for at least 30 minutes!.
3Combine the chicken with the batter!.
4Heat a wok or large deep skillet until it is hot and add the oil for frying!.
5When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm!.
6You should do this in several batches!.
7Remove the chicken with a slotted spoon and drain on paper towels!.
8TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds!.
9Then add the rest of the sauce ingredients and simmer for 2 minutes!.
10Keep warm!.
11Reheat the oil in the wok until it is very hot, but not smoking!.
12Deep-fry the chicken again until it is golden and crisp, about 1 minute!.
13Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediatelyWww@FoodAQ@Com
Honey-Fried Chicken
2 1/2 to 3 pounds chicken pieces
3/4 cup honey
3/4 cup buttermilk baking mix, or more if needed
2 teaspoons dry mustard
1/2 teaspoon paprika
Salt to taste
Pepper to taste
Vegetable oil
Coat chicken with honey; set aside!.
Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture!.
Heat 1/2-inch oil to 325*F (160*C) or medium-low heat in a large skillet!.
Carefully place chicken in hot oil and cook, turning once, until it is golden brown on all sides and chicken tests done when juices run clear!. Drain on paper towels!.
Makes 6 servings!.
--------------------------------------!.!.!.
Oven-Fried Honey Chicken
1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon extra virgin olive oil
6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves
Preheat oven to 375°F!.
In shallow bowl, whisk together honey and vinegar; set aside!.
Pour bread crumbs into separated bowl; set aside!.
Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer!.
Roll chicken pieces in honey mixture, then in bread crumbs; place onto pan!.
Bake for 30 minutes*, or until cooked thoroughly!.
Makes 5 servings!.
*Note: Chicken Test for Doneness
--------------------------------------!.!.!.
Chinese Honey Chicken
BATTER
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
SAUCE
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)
Directions
1MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth!.
2Allow the batter to sit, covered for at least 30 minutes!.
3Combine the chicken with the batter!.
4Heat a wok or large deep skillet until it is hot and add the oil for frying!.
5When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm!.
6You should do this in several batches!.
7Remove the chicken with a slotted spoon and drain on paper towels!.
8TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds!.
9Then add the rest of the sauce ingredients and simmer for 2 minutes!.
10Keep warm!.
11Reheat the oil in the wok until it is very hot, but not smoking!.
12Deep-fry the chicken again until it is golden and crisp, about 1 minute!.
13Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediatelyWww@FoodAQ@Com
You're right about honey/sugar burning at high temperatures!. To counteract that, you use oil at about 300 degrees F instead of 350-400 F!.
There is a good recipe for it at the first link below!. I had to find my own recipe after seeing it on "Diners, Drive-Ins, and Dives"!. You can browse the Food Network link to see if you'd prefer one of their recipes!. I have never had one of their recipes fail, so I highly recommend them!.
You could always do what I've seen done at a restaurant: they used a honey glaze on their already-fried chicken!.
http://www!.foodnetwork!.com/recipes/paula!.!.!. this is Paula Deen's recipe for fried chicken with a pecan-honey glaze!.
Www@FoodAQ@Com
There is a good recipe for it at the first link below!. I had to find my own recipe after seeing it on "Diners, Drive-Ins, and Dives"!. You can browse the Food Network link to see if you'd prefer one of their recipes!. I have never had one of their recipes fail, so I highly recommend them!.
You could always do what I've seen done at a restaurant: they used a honey glaze on their already-fried chicken!.
http://www!.foodnetwork!.com/recipes/paula!.!.!. this is Paula Deen's recipe for fried chicken with a pecan-honey glaze!.
Www@FoodAQ@Com
HONEY CHICKEN
1 lb!. (approx 500 g) diced chicken
1/4 cup soy sauce
1/4 cup honey
2 tablespoons corn starch
1/4 cold water
1/4 cup pine nuts
sesame seeds
fried chinese noodles
Marinate chicken in soy sauce for a few hours!.
Saute chicken in wok or fry pan until brown!.
Mix cornstarch and water together!. Add honey and pine nuts to chicken, then cornstarch mix!.
Stir until honey thickens and coats the chicken!. Mix in a sprinkle of sesame seeds!.
Serve with boiled rice and steamed vegetables!. Top chicken with fried Chinese noodles!.
Www@FoodAQ@Com
1 lb!. (approx 500 g) diced chicken
1/4 cup soy sauce
1/4 cup honey
2 tablespoons corn starch
1/4 cold water
1/4 cup pine nuts
sesame seeds
fried chinese noodles
Marinate chicken in soy sauce for a few hours!.
Saute chicken in wok or fry pan until brown!.
Mix cornstarch and water together!. Add honey and pine nuts to chicken, then cornstarch mix!.
Stir until honey thickens and coats the chicken!. Mix in a sprinkle of sesame seeds!.
Serve with boiled rice and steamed vegetables!. Top chicken with fried Chinese noodles!.
Www@FoodAQ@Com
Quick Broiled Chicken Breast with Honey Mustard Sauce
4 boneless, chicken breasts with skin
2+1 TBS fresh lemon juice
1 ? cups chicken broth
2 ? TBS honey
2 TBS Dijon mustard
? cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
salt and pepper to taste
Directions:
Quick Broiled Chicken
Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot!.
While the pan is heating, rinse and pat the chicken dry and season with 2TBS lemon juice, salt and pepper!.
Leaving the skin on, place the breast (skin side up) on the hot pan!. It is not necessary to turn the breast because it is cooking on both sides at once!. Depending on the size, it should be cooked in about 7 minutes!. Begin preparing the sauce!.
The breast is done when it is moist, yet its liquid runs clear when pierced!. The inside temperature needs to reach 165 degrees farenheit or 74 degrees celcius!. Remove the skin before serving; it is left on to keep it moist while broiling!.
Honey-Mustard Sauce
For honey-mustard sauce, combine broth, 1TBS lemon juice, honey, and mustard in a small saucepan!. Whisk together and bring to a boil on high heat!. Once it comes to a boil, simmer for about 20 minutes!. You want it to be reduced to a little less than half the volume you start with!. This will thicken and intensify the flavor!.
Add apricots and cook on high for another 5 minutes!. When sauce is done add chopped walnuts, parsley, salt and pepper!.
Serves 4
Serving Suggestions
Brown rice
Buttered spinach
Whole wheat rollsWww@FoodAQ@Com
4 boneless, chicken breasts with skin
2+1 TBS fresh lemon juice
1 ? cups chicken broth
2 ? TBS honey
2 TBS Dijon mustard
? cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
salt and pepper to taste
Directions:
Quick Broiled Chicken
Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot!.
While the pan is heating, rinse and pat the chicken dry and season with 2TBS lemon juice, salt and pepper!.
Leaving the skin on, place the breast (skin side up) on the hot pan!. It is not necessary to turn the breast because it is cooking on both sides at once!. Depending on the size, it should be cooked in about 7 minutes!. Begin preparing the sauce!.
The breast is done when it is moist, yet its liquid runs clear when pierced!. The inside temperature needs to reach 165 degrees farenheit or 74 degrees celcius!. Remove the skin before serving; it is left on to keep it moist while broiling!.
Honey-Mustard Sauce
For honey-mustard sauce, combine broth, 1TBS lemon juice, honey, and mustard in a small saucepan!. Whisk together and bring to a boil on high heat!. Once it comes to a boil, simmer for about 20 minutes!. You want it to be reduced to a little less than half the volume you start with!. This will thicken and intensify the flavor!.
Add apricots and cook on high for another 5 minutes!. When sauce is done add chopped walnuts, parsley, salt and pepper!.
Serves 4
Serving Suggestions
Brown rice
Buttered spinach
Whole wheat rollsWww@FoodAQ@Com
If it was fried, then make sure your chicken is well washed and dried!. I dry mine by putting it on several layers of paper towel on a plate, covered in plastic wrap in the fridge!.
Don't add any season to the chicken!. But in a big bowl, add some honey and melted butter!. Mix well and set to the side!.
Fry the chicken pieces in 350 oil!. Fry only a few at the time!. Have a platter ready with paper towel for absorbing the oil and one platter for serving the chicken!.
Take each fried piece of chicken from the hot oil, tap lightly on the paper towelled plate to remove excess oil, then roll the hot chicken in the honey butter sauce and put on the serving dish!.
This is great chicken!.
You could also honey roast the chicken, by making sure the chicken is dry, the same way as above!. Then roll the chicken in the honey butter before cooking and put into a baking dish!. Pour all the honey over it because you've use it on raw chicken!. You can make some more to serve with the chicken in a clean container!.Www@FoodAQ@Com
Don't add any season to the chicken!. But in a big bowl, add some honey and melted butter!. Mix well and set to the side!.
Fry the chicken pieces in 350 oil!. Fry only a few at the time!. Have a platter ready with paper towel for absorbing the oil and one platter for serving the chicken!.
Take each fried piece of chicken from the hot oil, tap lightly on the paper towelled plate to remove excess oil, then roll the hot chicken in the honey butter sauce and put on the serving dish!.
This is great chicken!.
You could also honey roast the chicken, by making sure the chicken is dry, the same way as above!. Then roll the chicken in the honey butter before cooking and put into a baking dish!. Pour all the honey over it because you've use it on raw chicken!. You can make some more to serve with the chicken in a clean container!.Www@FoodAQ@Com
****Honey Fried Chicken
3 1/2 to 4 pounds chicken pieces
1/2 cup honey
2 tablespoons raspberry or cider vinegar
2/3 cup flour
2 tablespoons fine dry bread crumbs
2 teaspoons ground cayenne pepper
2 eggs
1/4 cup buttermilk
1 cup vegetable oil
salt and freshly ground black pepper
Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally!. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside!. In another bowl, whisk together the eggs and buttermilk!.
In a large heavy skillet, heat the oil over medium high heat to 300°, (higher temperatures could burn honey)!. Remove the chicken from the marinade and drain on paper towels!. Dip the chicken in beaten egg mixtureh, season with salt and pepper, and dredge in the flour mixture, coating thoroughly!. Strain the marinade; reserve 1 tablespoon for the sauce!.
Gently drop the legs, wings, and thighs into the pan for 5 to 6 minutes on the first side until browned!. Turn, add the breast halves and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves!.
******Honey Chicken
3 pounds Frying chicken -- cut up
1 cup Honey
1/2 cup Butter
1/4 cup Lemon juice
1 teaspoon Salt
Place chicken in roasting pan!. In saucepan, mix honey and butter!. Heat til bubbly!.Remove from heat!. Stir in lemon juice and salt!. Baste chicken and bake in 325~ F oven 1 1/2 - 2 hours!. Baste with sauce about every half hour!.
******Thai honey chicken, Low Fat
4 chicken breasts [=1 1/2 lb]
3 garlic cloves, minced
2 tb Liquid honey
2 tb soy sauce
2 ts Chili paste
Remove and discard skin from chicken breasts!. Place breasts in single layer in shallow dish!. Score each a few times on meaty side!.
Combine garlic, honey, soy sauce and chili paste; spread over chicken!.Cover and refrigerate for at least 6 hours or up to 12 hours!.Place chicken breasts on baking sheet; Bake in 375F 190C oven, turning once and basting occasionally with juices, for 30-40 minutes or until no longer pink in centre!. Strain juices through fine sieve; serve with chicken breasts!.
*****Sesame Honey Chicken
2 tablespoons honey
1 teaspoon grated fresh ginger
1 teaspoon ground ginger
1 teaspoon reduced salt soy sauce
1 teaspoon Worcestershire sauce
500g skinless chicken tenderloins (or thigh fillets)
2 tablespoons sesame seeds
Combine first 5 ingredients in a saucepan!. Bring to the boil!.Remove from heat and brush over chicken!. Sprinkle with sesame seeds!.Barbecue or grill chicken over moderate heat for 4-5 minutes each side, brushing with honey mixture!.Alternatively, bake covered at 180°C for 20-30 minutes or until cooked!.Serve with steamed rice and steamed or stir fried vegetables!.
****** Cardamom Honey Chicken
http://www!.elise!.com/recipes/archives/00!.!.!.
*****Apricot Honey Chicken
http://www!.tasteofhome!.com/recipes/Apric!.!.!.
*****Lemon & honey chicken
http://www!.bbcgoodfood!.com/recipes/1979/!.!.!.
*****Oven Fried Cinnamon Honey Chicken
http://www!.thatsmyhome!.com/chickencoop/o!.!.!.
ENJOY :-)Www@FoodAQ@Com
3 1/2 to 4 pounds chicken pieces
1/2 cup honey
2 tablespoons raspberry or cider vinegar
2/3 cup flour
2 tablespoons fine dry bread crumbs
2 teaspoons ground cayenne pepper
2 eggs
1/4 cup buttermilk
1 cup vegetable oil
salt and freshly ground black pepper
Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally!. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside!. In another bowl, whisk together the eggs and buttermilk!.
In a large heavy skillet, heat the oil over medium high heat to 300°, (higher temperatures could burn honey)!. Remove the chicken from the marinade and drain on paper towels!. Dip the chicken in beaten egg mixtureh, season with salt and pepper, and dredge in the flour mixture, coating thoroughly!. Strain the marinade; reserve 1 tablespoon for the sauce!.
Gently drop the legs, wings, and thighs into the pan for 5 to 6 minutes on the first side until browned!. Turn, add the breast halves and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves!.
******Honey Chicken
3 pounds Frying chicken -- cut up
1 cup Honey
1/2 cup Butter
1/4 cup Lemon juice
1 teaspoon Salt
Place chicken in roasting pan!. In saucepan, mix honey and butter!. Heat til bubbly!.Remove from heat!. Stir in lemon juice and salt!. Baste chicken and bake in 325~ F oven 1 1/2 - 2 hours!. Baste with sauce about every half hour!.
******Thai honey chicken, Low Fat
4 chicken breasts [=1 1/2 lb]
3 garlic cloves, minced
2 tb Liquid honey
2 tb soy sauce
2 ts Chili paste
Remove and discard skin from chicken breasts!. Place breasts in single layer in shallow dish!. Score each a few times on meaty side!.
Combine garlic, honey, soy sauce and chili paste; spread over chicken!.Cover and refrigerate for at least 6 hours or up to 12 hours!.Place chicken breasts on baking sheet; Bake in 375F 190C oven, turning once and basting occasionally with juices, for 30-40 minutes or until no longer pink in centre!. Strain juices through fine sieve; serve with chicken breasts!.
*****Sesame Honey Chicken
2 tablespoons honey
1 teaspoon grated fresh ginger
1 teaspoon ground ginger
1 teaspoon reduced salt soy sauce
1 teaspoon Worcestershire sauce
500g skinless chicken tenderloins (or thigh fillets)
2 tablespoons sesame seeds
Combine first 5 ingredients in a saucepan!. Bring to the boil!.Remove from heat and brush over chicken!. Sprinkle with sesame seeds!.Barbecue or grill chicken over moderate heat for 4-5 minutes each side, brushing with honey mixture!.Alternatively, bake covered at 180°C for 20-30 minutes or until cooked!.Serve with steamed rice and steamed or stir fried vegetables!.
****** Cardamom Honey Chicken
http://www!.elise!.com/recipes/archives/00!.!.!.
*****Apricot Honey Chicken
http://www!.tasteofhome!.com/recipes/Apric!.!.!.
*****Lemon & honey chicken
http://www!.bbcgoodfood!.com/recipes/1979/!.!.!.
*****Oven Fried Cinnamon Honey Chicken
http://www!.thatsmyhome!.com/chickencoop/o!.!.!.
ENJOY :-)Www@FoodAQ@Com
I'm not sure what you had at the restaurant, but I've made what we call honey fried chicken!. I fry up the chicken Southern style!. While it's hot I'd brush a little lemon juice and honey butter on it before serving!.
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http://www!.recipezaar!.com/27626
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