If you’re like me and always on the hunt for a tasty yet easy-to-make dinner option, then you’re in for a treat with this Hong Kong Chicken recipe.
I know how daunting cooking can seem, especially if you’re new to it or just tired after a long day.
That’s why I’m sharing this straightforward recipe that combines juicy chicken with a delicious sauce that’s both sweet and savory.
I’ll guide you through each step, from prepping the ingredients to cooking everything to perfection.
Hong Kong Chicken
Hong Kong Chicken combines the succulence of fried chicken with a unique sauce that boasts a harmonious balance of sweetness, tanginess, and a hint of spice.
Perfect for a family dinner or a special occasion, this dish is sure to impress.
Designed to serve 4 people, this guide provides detailed instructions, ensuring a delightful cooking adventure.
Ingredients
Before we start, let’s get our ingredients ready.
This recipe is designed to serve four people, making it perfect for a family meal.
For the Chicken:
- 500g chicken breast, sliced into bite-sized pieces
- 1 large egg, beaten
- 60g cornflour (cornstarch)
- Salt and pepper to taste
- Oil for frying (vegetable or canola recommended)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 120ml water
- 1 teaspoon sesame oil
- 1 tablespoon cornflour (cornstarch), mixed with 2 tablespoons water to make a slurry
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 spring onion, finely chopped for garnish
- Sesame seeds, for garnish
Kitchen Tools:
- Frying pan or wok
- Mixing bowls
- Measuring spoons and cups
- Whisk or fork
- Kitchen knife
- Cutting board
Method
Preparing the Chicken:
Seasoning: Start by seasoning the chicken pieces with salt and pepper.
This not only adds flavor but also helps to tenderize the meat.
Coating: Dip each piece of chicken into the beaten egg, then dredge in cornflour.
This creates a light batter that will turn beautifully golden and crispy when fried.
Frying: Heat oil in a frying pan or wok over medium-high heat.
Once hot, add the chicken pieces in batches, frying until they are golden brown and cooked through.
This should take about 3-4 minutes per side.
Remove the chicken and set aside on a paper towel to drain excess oil.
Making the Sauce:
Combining Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, water, and sesame oil.
This blend forms the base of your Hong Kong sauce, offering a complex flavor profile that’s both rich and tangy.
Cooking the Sauce: In the same pan used for frying the chicken (to capture any remaining flavors), add a little oil if necessary and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Pour in the sauce mixture and bring to a simmer.
Thickening: Stir in the cornflour slurry and continue to cook, stirring constantly, until the sauce thickens.
This should take about 2-3 minutes.
Combining Chicken and Sauce:
- Tossing: Add the fried chicken pieces back into the pan, tossing them in the sauce until they’re well coated and the sauce is sticky and glossy.
- Garnishing: Sprinkle with chopped spring onions and sesame seeds for an added crunch and a pop of color.
Serving Suggestions
Hong Kong Chicken is best served hot, accompanied by steamed jasmine rice or noodles.
The rice not only complements the flavors but also absorbs the delicious sauce, making every bite a delight.
Tips for Success
- Uniform Pieces: Ensure your chicken pieces are roughly the same size for even cooking.
- Heat Control: Keep the oil at a constant medium-high heat to prevent the chicken from absorbing too much oil and becoming greasy.
- Sauce Consistency: Adjust the thickness of the sauce to your liking by varying the amount of cornflour slurry.
- Fresh Ingredients: Use fresh garlic and ginger for the best flavors in your sauce.