Mixing soy sauce with honey makes a good sauce. But add chili oil and ginger and the sauce goes from good to truly delectable. That’s what the sauce of these soy honey chicken fingers is made of.
Okay. Soy sauce, honey and ginger… those three don’t require explanation. But what is chili oil?
When you eat at a Chinese restaurant, there are small jars of condiments on the table. Usually, one is soy sauce and there is chopped chilies soaked in oil. The latter is chili oil. It’s hot and lovely and because the chilis are roasted, there is a smoky undertone that gives the heat a deeper dimension. In this recipe, the oil — minus the chopped chilies — is used.
There are three steps in cooking soy honey chicken fingers.
The first is to coat the strips of chicken fillet with breadcrumbs.
The second step is to fry the chicken until browned and crisp.
The third is to toss the chicken in the soy honey sauce.
And, guess what? It only takes 15 minutes to cook these soy honey chili fingers.
Based on a recipe from White On Rice Couple.
- 5 skinless chicken thigh fillets cut into strips about half inch wide
- salt to taste
- pepper to taste
- 1/4 cup tapioca starch (corn or potato starch are fine too; use flour only as a last resort)
- 1 egg beaten
- 1/2 cup panko (Japanese breadcrumbs), you may need more
- oil for deep frying
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon rice wine
- 1/2 teaspoon chili oil (yes, just the oil)
- 1/2 teaspoon ginger juice (grate a piece of ginger, squeeze and save the juice)
Season the chicken strips with salt and pepper. Don't use too much because you'll be tossing the chicken in the sauce later. You just want to flavor every layer.
Working with one piece at a time, dredge each chicken strip in flour, dip in the beaten egg then roll in breadcrumbs.
Heat enough cooking oil to reach a depth of about two inches.
Fry the chicken strips in batches until golden brown on both sides (yes, flipping them over is required).
Drain the fried chicken on a stack of kitchen paper.
Mix together the honey, soy sauce, rice wine vinegar, rice wine, chili oil and ginger juice in a bowl.
Pour off the oil in the frying pan.
Pour the sauce into the frying pan and boil gently for about half a minute.
Add the chicken to the sauce and toss until each piece is evenly coated with the thick dark sauce.
Serve as an appetizer or as a main dish on top of hot rice.