- June 21, 2025
- by Cindy Williams
- 0 Like
- 0 / 5
- Cuisine: Chinese
- Difficulty: Easy


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Prep Time30 minutes
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Cook Time30 minutes
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Serving2
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View38
I couldn’t stop humming, “Sugar Pie Honey Bunch,” for some reason. Maybe it was in my head because of the background music at Dorignac’s as I was searching for honey and corn syrup (it’s on aisle 4 at the bottom of the shelf beneath the pancake syrup). Anyway, I like the lyrics even though I “can” help myself from loving someone who might come in and out of my life. So, I started trying to think of songs that have the word honey in the title. “A Taste of Honey,” covered by the Beatles comes to mind. “Honey,” by Bobby Goldsboro which is definitely not my favorite song as it is about someone’s dead wife. John Legend has a soothing soulful song called, “Honey.” And, then there’s Lenny Kravitz, whose video for his song, “Honey,” was too provocative to post… wow, he’s sexy… so here’s a clip of his live performance of that song at Wembley in February of 2025. It pairs well with this sweet, sticky, fun-to-eat dish.
Ingredients
HONEY CHICKEN MARINADE
DREDGING
Cold Batter
OIL FOR FRYING
HONEY SAUCE
Garnish
Directions
A couple of tips for this recipe: Don't marinate chicken tenderloins too long (30 minutes is enough) because the chicken will be mushy if you do. Make sure the seltzer water in the batter is cold. Stir the batter until it is smooth not lumpy. Check out this recipe on RecipeTinEats.com for more detail because admittedly that's where I got this recipe. And make sure your oil is hot enough.
Chop the chicken in big pieces. Marinate the chicken in the ingredients listed for 30 minutes in the frig.


At the last minute before you dip the chicken in the batter, stir together the batter ingredients along with the cold seltzer water.


Dredge the marinated chicken in the cornstarch and then dip the pieces in the batter.


First Fry is at 350 degrees. Don't crowd the pot. Fry the chicken pieces for about 3 minutes. Then place them on a rack or tray and let them rest for about thirty minutes. Do this in batches.


Second Fry: Now fry the chicken at 390 degrees. Be careful and watch this hot oil! In the first fry, it was more important to fry in batches than it is in the second fry! Fry for about 90 seconds. Place on the rack.


Mix the sauce ingredients, and heat to a bubble, then simmer until it is thick.


Pour the sauce over the chicken. Sprinkle the scallions and sesame seeds over the dish and serve!
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HONEY BUNCH CHINESE CHICKEN
Ingredients
HONEY CHICKEN MARINADE
DREDGING
Cold Batter
OIL FOR FRYING
HONEY SAUCE
Garnish
Follow The Directions
A couple of tips for this recipe: Don't marinate chicken tenderloins too long (30 minutes is enough) because the chicken will be mushy if you do. Make sure the seltzer water in the batter is cold. Stir the batter until it is smooth not lumpy. Check out this recipe on RecipeTinEats.com for more detail because admittedly that's where I got this recipe. And make sure your oil is hot enough.


Chop the chicken in big pieces. Marinate the chicken in the ingredients listed for 30 minutes in the frig.


At the last minute before you dip the chicken in the batter, stir together the batter ingredients along with the cold seltzer water.


Dredge the marinated chicken in the cornstarch and then dip the pieces in the batter.


First Fry is at 350 degrees. Don't crowd the pot. Fry the chicken pieces for about 3 minutes. Then place them on a rack or tray and let them rest for about thirty minutes. Do this in batches.


Second Fry: Now fry the chicken at 390 degrees. Be careful and watch this hot oil! In the first fry, it was more important to fry in batches than it is in the second fry! Fry for about 90 seconds. Place on the rack.


Mix the sauce ingredients, and heat to a bubble, then simmer until it is thick.


Pour the sauce over the chicken. Sprinkle the scallions and sesame seeds over the dish and serve!
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