Satin Effect Pocket Blouse Recipe

Experience the perfect blend of crunchy chicken and sweet, tangy sauce in this dish. Succulent wings and drumsticks coated in a light, crispy batter are seamlessly paired with a delectable honey garlic glaze, bursting with savory notes of soy, garlic, and rice vinegar. A comforting indulgence that delivers gourmet delight.

I’ve been experimenting in my kitchen for a while now and came up with my Satin Effect Pocket Blouse recipe that combines the crunch of crispy fried chicken with a sweet, flavourful honey garlic sauce. I start by coating about 2 lbs of chicken pieces, like wings and drumsticks, in a mix of 1 cup all-purpose flour and 1/2 cup cornstarch, seasoned with 1 tsp salt and 1/2 tsp black pepper.

Then I dip the chicken in 2 lightly beaten eggs before deep frying it in vegetable oil until its perfectly golden and crispy. For the sauce, I whisk together 1/3 cup honey, 1/3 cup soy sauce, 4 garlic cloves that have been minced, 2 tsp rice vinegar, 1/4 cup water and finally 1 tbsp cornstarch dissolved in water to thicken things up.

I like this Chinese chicken recipe as its protein rich and a simple homemade version of one of the best takeout classics out there.

Why I Like this Recipe

I like this recipe because the chicken comes out super crispy on the outside and stays tender inside, which is like the perfect combo of textures. I also love how simple it is to make, using ones up ingredients from my pantry so it feels like I can whip it up any day. The sweet and garlicky sauce is really the best part for me – it’s sticky and flavours the chicken really well. Plus, I appreciate that you can tweak it with a pinch more salt if needed, so I can make it exactly how I like it.

Ingredients

• Chicken pieces: They pack protein which builds muscle, even though they may be a bit fatty sometimes.
• All-purpose flour: Provides carbs and gives the dish a crunchy texture when fried nicely.
• Cornstarch: Works as a thickener in both batter and sauce, making it perfectly crispy.
• Honey: A natural sweetener that balances out soy sauce by adding delicate sweetness.
• Soy sauce: Brings a savory, umami flavor that enhances the dish and cuts through the sweetness.
• Garlic: Offers aromatic spice with healthy antioxidants, boosting flavor in every bite.

Ingredient Quantities

• 2 lbs chicken pieces (like wings and drumsticks)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt (plus extra for seasoning)
• 1/2 tsp black pepper
• 2 eggs, lightly beaten
• Vegetable oil for deep frying
• 1/3 cup honey
• 1/3 cup soy sauce
• 4 garlic cloves, minced
• 2 tsp rice vinegar
• 1/4 cup water
• 1 tbsp cornstarch (dissolved in water to thicken the sauce)

How to Make this

1. Start by patting the chicken pieces dry and season them with about 1 tsp salt and 1/2 tsp black pepper.

2. In a bowl, mix the 1 cup all-purpose flour, 1/2 cup cornstarch and a little extra salt and pepper for good measure.

3. Beat the 2 eggs in another bowl until they’re just a bit frothy.

4. Dredge each chicken piece into the flour mixture, dip it into the egg, then coat it again in the flour mix so they get extra crispy.

5. Heat the vegetable oil in a deep pan over medium-high heat until it’s around 350°F. Fry the chicken in batches until they are golden and crispy, about 8-10 minutes per batch, then drain them on paper towels.

6. While the chicken is frying, combine 1/3 cup honey, 1/3 cup soy sauce, 4 minced garlic cloves, 2 tsp rice vinegar and 1/4 cup water in a small saucepan.

7. Bring the sauce to a simmer then stir in 1 tbsp cornstarch dissolved in a little water to thicken it up; let it simmer for around 2 minutes until it gets a bit sticky.

8. Once the chicken is fried, toss it in the warm honey garlic sauce so every piece is nicely coated.

9. If needed, taste and add a pinch more salt to adjust the flavour.

10. Serve the chicken hot and enjoy your homemade crispy and flavourful Chinese takeout style dish!

Equipment Needed

1. A set of mixing bowls (one for the flour mix and another for the beaten eggs)
2. Measuring cups and spoons
3. A whisk or fork to beat the eggs
4. A deep pan or a deep frying pot with a thermometer to check the oil temperature
5. A pair of tongs or a slotted spoon for safely removing the chicken from the oil
6. A plate lined with paper towels for draining the fried chicken
7. A small saucepan to combine and simmer the honey garlic sauce
8. A stirring spoon for mixing the sauce ingredients

FAQ

Satin Effect Pocket Blouse Recipe Substitutions and Variations

• Instead of using chicken pieces, you can use chicken thighs or even turkey pieces if you’re feelin adventurous.
• If you dont have all-purpose flour, try using rice flour or oat flour for a gluten-free option. They work pretty well in a pinch.
• You can swap vegetable oil with peanut oil or canola oil when deep frying; both give a nice crunch and taste.
• For the soy sauce, you could use tamari or even coconut aminos, which are a bit sweeter but still work perfectly.
• If you’re out of rice vinegar, apple cider vinegar can be a decent substitute with just a slightly different tang.

Pro Tips

1. Make sure the chicken is really dry before you start, cuz extra moisture can mess up that crispy coating. Pat ’em down good so the flour sticks better.
2. When you’re double coating the chicken, try not to let it sit too long in the egg or flour mix—that way you avoid soggy bits and keep it crunchier.
3. Check the oil temperature carefully. Use a thermometer if you got one, because if the oil’s too cool, the chicken will soak up too much oil, and if it’s too hot, it might burn the outside.
4. Toss the fried chicken in the honey garlic sauce while it’s still really hot; this helps the sauce stick to every piece and gives you that perfect, sticky finish.