I love food with an Asian flair and I really love the combination of chicken and rice. It can be pretty much be any kind of chicken and rice - I'm in. This is one of my all time favorite combos. It's got great flavor, it's cheap and it's pretty easy to make. Honey soy chicken over basmati is one of my new favorites. I think you're going to love this one.
What You Need to Prepare Honey Soy Chicken
- Chicken (white or dark - I used both)
- Soy sauce
- Corn starch
- Brown sugar
- Rice vinegar (or white vinegar if that's what you have)
- Basmati rice or your favorite white rice
- A few other things like salt, pepper, an egg and cooking oil
This dish will work with either white or dark meat chicken. Guess which I chose for this? My regular readers know I Iove my dark meat. Naturally I went with boneless chicken thighs for this. However, I made this with what I had on hand and I didn't have quite enough dark chicken. So I also used half of a boneless chicken breast too! Use what you like or use what you have. Clean out that freezer - you know you've got a bunch of chicken you froze and never used. Time to pull it out!
Oh, and if you need some help with trimming your chicken, I made a great tutorial about how to trim the fat from chicken thighs.
For This Dish I'm Using the Corn Starch Method
The corn starch plays two roles in this recipe. It crisps the chicken AND it thickens our sauce. And I say corn starch method, but I don't know if that's actually a "thing." Years ago I made a recipe that dipped the chicken in a corn starch egg combo and it was awesome. I remember thinking the flavor possibilities were endless. I knew I wanted to eventually test a recipe with some kind of honey/soy flavor combo so here we are. My aim was to make a very simple and flavorful chicken and rice dish.
Here's the Skinny on Mixing Egg & Corn Starch Together:
In order to get a crispy little crust on the outside of the chicken, we're giving it a double whammy. Beat one egg and corn starch together and dip the chicken in it before frying in a little oil. You may think to yourself:
"Is one egg enough? It doesn't seem like it's enough. I'll add another egg - it will be better that way."— Me, when I thought I knew better (don't be me)
I was you once. I added the extra egg. And it was a disaster. I ended up making scrambled eggs with chicken and was furiously trying to get rid of all that scrambled egg in the pan. I am laughing right now thinking of that moment. Don't use the extra egg. Okay? 🙂
You'll have just enough egg and corn starch to lightly coat the chicken. Get your oil nice and hot and add the chicken. Lay your pieces out flat and let it cook for 4 minutes without touching it. Give it time to get a little crispy then turn it and crisp the other side too.
Looking for More Food with an Asian Flair? I Gotcha Covered!
- Mie Goreng: Indonesian Noodles w/Rotisserie Chicken
- Fried Rice w/Chinese Sausage
- General Tso's Chicken w/Trader Joe Hack
- Ginger Pork Stir Fry w/Chili Oil, Mint & Cilantro
- Anthony Bourdain's Macau-Style Pork Sandwich
- Dan Dan Noodles
- Chili Oil with Sediment
- Cashew Chicken Stir Fry
- Korean Beef Bulgogi Over Rice