Honey Walnut Chicken Recipe
If you are looking for a dish that combines the comforting flavours of tender chicken, the natural sweetness of honey, and the satisfying crunch of walnuts, then Honey Walnut Chicken is an absolute must-try.
Ingredients
- 1 pound boneless chicken
- 1/2 cup Walnut halves
- 3 tablespoons mayonnaise
- 1/2 tablespoon honey
- 1/2 tablespoon condensed milk
- 1 teaspoon lemon juice
- 1 egg white
- 1/2 cup corn starch
- Oil for frying
For the Walnuts:
- 1/2 cup sugar
- 1/2 cup water
Instructions
- Pat the chicken dry using paper towels, then proceed to add the egg whites and mix well until well incorporated. Sit on one side.
- Rinse the walnut halves with water, making sure they are free of any debris, and then drain. Sit on one side.
- Heat the water until it reaches the boiling point, then carefully add the sugar, making sure it dissolves completely.
- Stir the mixture until it thickens and develops a bright golden color, then gently fold the walnut halves into the syrup.
- Allow the walnuts to simmer in the syrup for 2 minutes, then gently remove them from the syrup and transfer them to a surface such as a cookie sheet or parchment paper to dry. Note: Plain paper should be avoided, as it may cause the walnut to stick to its surface.
- Heat the oil in a pan over high heat until it reaches the desired temperature for frying.
- Coat the chicken pieces with a thick layer of cornmeal, making sure they are evenly coated, and then dip them in the hot oil until they get the desired golden brown colour. Do it. Once fried, remove the chicken from the wok and let them drain on paper towels.
- In a bowl, mix the mayonnaise, honey, condensed milk, and lemon juice well until a smooth and consistent sauce is formed.
- Add the fried chicken pieces to the bowl containing the mayonnaise sauce and toss them gently until they are evenly coated.
- Transfer the coated chicken to a suitable serving plate and delicately arrange the candied walnuts on top of the chicken for a hearty garnish.
- Serve the finished dish immediately to ensure maximum flavour and presentation.