Description
This honey walnut chicken is a Chinese-American favorite featuring crispy golden chicken coated in a creamy honey glaze and topped with crunchy candied walnuts. It’s easy to adapt for dairy-free, air-fried, or lighter versions without losing the comforting balance of sweet, savory, and nutty flavors.
Ingredients
500g boneless chicken breast, cut into 2 cm cubes
120g walnut halves
3 Tbsp honey (divided)
2 Tbsp soy sauce (divided)
60g mayonnaise
60ml sweetened condensed milk
1 egg white
80g cornstarch
1/2 tsp sea salt
250ml neutral oil (peanut or canola)
240ml water
2 Tbsp sugar
Instructions
1. Simmer water and sugar in a small pan, add walnuts, boil 2 minutes, then drain and dry.
2. Warm 2 Tbsp honey in a pan over medium heat; stir in walnuts for 3 minutes until glossy. Cool on parchment paper.
3. Toss chicken with egg white, 1 Tbsp soy sauce, and salt. Let rest for 10 minutes.
4. Dredge chicken in cornstarch and shake off excess.
5. Heat oil to 180°C. Fry chicken in batches for 3 minutes per side or until golden. Drain on a wire rack.
6. Whisk mayonnaise, condensed milk, 1 Tbsp honey, and 1 Tbsp soy sauce in a bowl.
7. Gently heat sauce in a wok until steaming, not boiling. Add fried chicken and fold to coat.
8. Add half the walnuts and toss. Plate and top with remaining walnuts and green onions.
Notes
To make it dairy-free, use coconut cream with a touch of maple syrup.
For lower sugar, reduce honey and use unsweetened condensed milk.
Try air-frying the chicken at 200°C for 10 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 18g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg