
This crispy honey chicken has a light, shatteringly crisp coating and a glossy sweet sauce that clings to every bite. A double-fry method keeps the chicken crunchy even after tossing, making it perfect for a takeout-style dinner at home.
Chill the batter bowl, flour, cornstarch, baking powder, and salt in the refrigerator for 15-20 minutes before mixing. Keeping the batter cold helps create a lighter, crispier coating.
Cut the chicken thighs into bite-size pieces. In a bowl, combine the chicken with light soy sauce, Chinese cooking wine, and 2 tsp cornstarch. Cover and refrigerate for 30 minutes.
Spread the extra cornstarch on a shallow plate. Working in small batches, coat the marinated chicken pieces, shake off the excess, and place them on a clean plate.
Set a wire rack over a tray for draining the fried chicken.
Pour vegetable oil into a small pot or deep saucepan to a depth of about 4 cm. Heat to 180°C / 350°F.
Make the batter just before frying. Whisk together the chilled flour, cornstarch, baking powder, and salt. Add 7 tbsp cold soda water and stir briefly until just combined; a few small lumps are fine.
Check the batter texture. It should coat the chicken fully without looking thick or heavy. If needed, add more soda water 1 tsp at a time.
Add 6-8 chicken pieces to the batter and turn to coat. Carefully lower them into the hot oil without crowding the pot.
Fry the first batch for about 3 minutes, or until pale golden and crisp. Transfer to the rack and repeat with the remaining chicken.
Let the fried chicken rest for 20 minutes. This brief cooling period helps the second fry make the coating extra crisp.
While the chicken rests, make the sauce. Combine honey and glucose or corn syrup in a large saucepan over medium heat. Bring to a gentle simmer and cook for about 3 minutes, until glossy and pourable like maple syrup. Cover and keep warm.
Increase the oil temperature to 200°C / 390°F. Return half the chicken to the oil and fry for about 90 seconds, until deep golden and very crisp. Transfer to the rack and repeat with the remaining chicken.
Add the hot fried chicken to the warm honey sauce. Toss quickly with a rubber spatula until every piece is coated; work fast so the sauce does not thicken before coating the chicken.
Serve immediately, topped with sesame seeds and finely sliced green onions. Add crispy vermicelli noodles underneath if using.
For optional puffy noodles, drop a small bundle of vermicelli rice noodles into the hot oil. They should puff in a few seconds. Remove with tongs and drain on paper towels.
Use boneless chicken thighs for the juiciest result; chicken breast works but cooks faster and can dry out. Do not overmix the batter, as too much whisking can make the coating heavy. A thermometer is strongly recommended for frying because oil that is too cool makes the chicken greasy, while oil that is too hot can brown the coating before the chicken is done. For best texture, toss with sauce just before serving.




