Chinese Honey Chicken

• 500g Chicken Thigh
• 2 tbsp Light Soy Sauce
• 1.5 tbsp Fresh Ginger Juice
• 1/2 tsp Black Pepper
• 1 tbsp Shaoxing Huatiao Wine (Chinese Cooking Wine)
• 1/2 tbsp Sesame Oil
• 3 tbsp Cornflour
• Cornflour, for coating
• Oil (e.g Peanut Oil), for deep frying
• Honey Sauce:
• 2 inch Ginger
• 5 cloves Garlic
• Oil
• 1/4 cup Water
• 4 tbsp Ketchup
• 2 tbsp Honey

• Cut the chicken into pieces of your preferred size.
• In a bowl, add the chicken, soy sauce, fresh ginger juice, black pepper, Chinese cooking wine, and sesame oil. Mix well, then add the cornflour and mix again.
• Marinate in the fridge for a minimum of 1 hour.
• Coat each piece of chicken in cornflour.
• Heat the oil for deep frying.
• Deep fry the chicken until golden brown, then fry it again until crispy. There will be fewer bubbles in the oil, indicating that the moisture has evaporated and the chicken should be crispy.
• Do not move the chicken around too much while frying.
• Alternatively, you can bake or air fry.
• Drain off the excess oil.
• Now we make the honey sauce...
• Pan-fry the julienned ginger over a medium-low heat. Then add the garlic and continue stirring over a low heat until slightly browned.
• Add the water, ketchup, and honey.
• Reduce the sauce until thick.
• Add the chicken to the sauce and mix well.
• Enjoy.

Source: Spice N' Pans