Poulet croustillant au miel et à l’ail (Crispy Honey Garlic Chicken)

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⭐ Introduction

This dish combines the irresistible crunch of fried chicken with a glossy, sticky honey garlic sauce that’s both sweet and savory. Inspired by Asian cuisine but with a French twist in technique and plating, this recipe brings comfort and elegance to your table. Perfect with jasmine rice, stir-fried vegetables, or a light salad.

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🧂 Ingredients

For the Chicken:

• 500g chicken thighs or breasts, boneless and cut into bite-sized pieces
• 100g cornstarch (maïzena)
• 2 eggs, beaten
• Salt and pepper, to taste
• Oil for frying (vegetable or peanut oil)

For the Honey Garlic Sauce:

• 4 garlic cloves, minced
• 4 tbsp honey
• 3 tbsp soy sauce (light)
• 1 tbsp rice vinegar (or white wine vinegar)
• 1 tsp sesame oil (optional)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
• Chili flakes (optional, for heat)

Garnish:

• Toasted sesame seeds
• Chopped green onions or chives

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🍳 Instructions

Step 1: Prepare the Chicken

1. Season the chicken with salt and pepper.
2. Dredge each piece in cornstarch to coat, then dip into the beaten eggs.
3. Heat oil in a deep frying pan or wok to 170–180°C (340–355°F).
4. Fry the chicken in batches until golden and crispy, about 4–5 minutes. Don’t overcrowd the pan.
5. Remove and drain on paper towels.

Step 2: Make the Honey Garlic Sauce

1. In a small saucepan, add a drizzle of oil and sauté the garlic over medium heat for about 30 seconds until fragrant (don’t burn it).
2. Add honey, soy sauce, vinegar, and sesame oil (if using). Stir and bring to a simmer.
3. Add the cornstarch slurry to the sauce and stir until thickened and glossy (1–2 minutes).
4. Add a pinch of chili flakes if you like a bit of heat.

Step 3: Combine & Finish

1. Toss the fried chicken in the hot sauce until well coated. Do this quickly so the chicken stays crispy.
2. Sprinkle with toasted sesame seeds and chopped green onions.

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🍽️ Serving Suggestions

• Serve hot over steamed jasmine rice, noodles, or with a crunchy Asian slaw.
• Pair with a crisp white wine like a Riesling or Sauvignon Blanc for a fresh contrast.

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👨‍🍳 Tips & Variations

• Use chicken thighs for juicier meat.
• Add ginger to the sauce for extra depth.
• For a lighter version, air-fry or bake the chicken at 200°C (390°F) for 20–25 min, flipping halfway.
• Substitute honey with maple syrup for a different sweetness profile.

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