Crispy Honey Chicken

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.