For Crispy Fry Batter:
Cold soda water/club soda/seltzer water (not sparkling mineral water)
Flour (needed for color and to activate baking powder)
More cornstarch than flour
For Chicken & Marinade:
Chicken thighs (or chicken breast with additional tenderizing)
Chinese cooking wine (or additional soy sauce)
Light soy sauce
For Honey Sauce:
Glucose or corn syrup
1- Marinate Chicken: Marinate chicken thighs with light soy sauce, Chinese cooking wine, and cornstarch.
2- Prepare Fry Batter: Combine cold soda water, cornstarch, flour, and baking powder to create a crispy fry batter.
3- Fry Chicken: Coat marinated chicken with an additional layer of cornstarch, then dip into the prepared fry batter. Fry the chicken at 180C/350F for 3 minutes until light golden. Allow chicken to cool. Conduct a second fry for 90 seconds to enhance crispiness. Let chicken cool and drain on a rack.
4- Prepare Honey Sauce: Simmer glucose or corn syrup with soy sauce and Chinese cooking wine until it thickens slightly. The sauce will continue to thicken as it cools.
5- Assemble: Once sauce and chicken are prepared, toss the chicken in the sauce until coated. Serve immediately.