Crispy Honey Chicken Bowls

By RoketJSquerl

Ingredients

• Chicken & Seasoning:
• Vegetable oil, for frying
• 1 cup broccoli
• 1 cup white rice
• 2-3 stalks of green onion, for garnish
• 2 chicken breasts, boneless skinless cut into medium sized chunks
• 1 1/2 tbsp minced garlic
• 2 tbsp low-sodium soy sauce
• 1/8 tsp white pepper
• 1/4 salt
• 1/8 red pepper flakes, optional
• 1 tbsp cornstarch
• Batter:
• 1/2 cup all-purpose flour
• 3/4 cup water
• 1/4 cup cornstarch
• 1/8 tsp baking powder
• 1/8 tsp baking soda
• 1 egg
• Honey Sauce:
• 1/2 cup rice wine
• 1/2 cup honey
• 1/3 cup rice vinegar
• 4 tbsp low-sodium soy sauce
• 6 tbsp sugar
• 1/4 cup water
• 1/4 cup cornstarch

Details

Servings 4
Preparation time 60mins
Cooking time 75mins
Adapted from butterbeready.com

Preparation

Step 1

Instructions
Begin by mixing batter ingredients together until combined and let sit in refrigerator.
Clean chicken and pat dry. Coat chicken chunks in seasonings and let marinate in refrigerator for 30-45 minutes.
Combine honey sauce ingredients and set aside.
In a large dutch oven or pot, heat oil.
Once oil is hot (about 350 degrees), in small batches coat chicken in batter.
Using a slotted soon, shake off excess batter and carefully add chicken into hot oil for frying.
Chicken pieces are done once chicken is a nice golden brown color and crisp (about 25 seconds).
Repeat process until all chicken pieces are cooked.
Add honey sauce into separate medium sized sauce pan and bring to a boil.
Sauce will thicken. To have a less thick sauce, add a few tablespoons of water at a time to loosen.
Let sauce boil for 1-2 minutes.
Cook rice and broccoli according to package directions.
Immediately pour sauce over chicken and serve with white or brown rice and choice of vegetables.
Optional: if you have a wok, you can also stir fry chicken with sauce and peppers.

Instructions