Tang Cu Ji (crispy Honey Chili Chicken)
Tang Cu Ji, also known as Crispy Honey Chili Chicken, is a popular dish in Pakistani Chinese cuisine. This recipe combines the sweetness of honey with the heat of chili to create a flavorful and crispy chicken dish that is sure to be a hit at any gathering.
Ingredients
- 500g boneless chicken, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a bowl, mix the cornstarch, flour, salt, and black pepper. Dredge the chicken pieces in the mixture until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook until golden and crispy, about 6-8 minutes.
- In a separate small saucepan, combine the honey, soy sauce, chili garlic sauce, and minced garlic. Cook over medium heat until the sauce thickens, about 3-4 minutes.
- Pour the honey chili sauce over the crispy chicken and toss to coat evenly.
- Garnish with sesame seeds and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large skillet Small saucepan Bowl
Tools
Tongs Whisk
Serving suggestions
Serving suggestions: Serve with steamed rice and stir-fried vegetables.
Tips & tricks
Tips: Make sure the chicken is thoroughly coated in the cornstarch and flour mixture for extra crispiness.
Cost
$15