Honey Garlic Chicken

• portions: 2-4
• temps actif: 1 hour
• temps total: Overnight

Ingrédients

Brine:

• 2 lbs chicken thighs

• 2 cups Water

• 4 tbsp sugar

• 2 tbsp salt

• 2 sprigs rosemary

• 3 cloves garlic

• 3 ginger slices, 1 inch each

BATTER

• 1 cup flour

• 1 cup cornstarch

• 1 tsp baking soda

• 1 cup ice water, or as needed

HONEY BUTTER SAUCE

• ¼ cup honey

• 1 stick butter

• ¼ cup white sugar

• ¼ cup soy sauce

• Add garlic

Instructions

1. Cut your chicken into small ish pieces

2. Then make the brine with the remaining ingredients water, sugar, salt, garlic and rosemary. Add the chicken to the bowl and leave overnight.

3. Drain the chicken from the brine and begin to make the batter by combining all the ingredients in a separate bowl.

4. Add the batter to the chicken bowl and mix to combine.

5. Deep fry at 135 degrees until lightly browned (we’re double frying them so light/ pale brown is fine). Remove and set aside.

6. Heat the oil this time to 190 degrees until browned nicely. Remove and set aside.

7. Make the sauce in a separate pan or saucepan. Melting the butter and fry in some garlic until fragrant. Then add the honey, sugar, and soy sauce and let it bubble slightly and before adding the chicken.

8. Mix to coat the chicken in the sauce and serve with rice or noodles.

Notes

We soft fried these and they were really nice