Crispy chicken with honey and garlic sauce

  • Preparation 25 min
  • Cooking 1 h
  • Servings 4
  • Freezing Absolutely


Ingredients for the chicken

  • 7-8 cups canola oil
  • 2 cups all purpose flour
  • 2 tablespoons sesame seeds
  • 1 tablespoon paprika
  • 3 eggs, beaten
  • 2 tablespoons water
  • 12 chicken drumsticks skin on
  • 1 shallot, sliced
  • Salt and ground pepper

Ingredients for the sauce

  • 4 garlic cloves, finely chopped
  • 1 teaspoon fresh ginger grated
  • 1/4 cup honey
  • 1/3 cup Lune de Miel beer by Unibroue
  • 1 tablespoon reduced in sodium soy sauce
  • 1/2 teaspoon grilled sesame oil
  • 1/2 teaspoon Srirach
  • 1 tablespoon corn starch diluted in 1/4 cup cold water
  • Ground pepper



  • Preheat the oven at 300°F.
  • In a deep fryer (or in pan filled at 3/4 with oil), heat oil at 350°F.
  • Meanwhile, pour the flour, sesame seeds and the paprika in a big bowl then generously season with salt and pepper. Stir and set aside.
  • In another bowl, add the eggs and water then whisk. Dip the drumsticks in the egg mix to coat evenly then cover with the flour mix. Set aside in a plate.
  • Cook the drumsticks in oil, small quantity at a time, for about 12-15 minutes, until chicken is deep golden. Remove from oil, place on a grill, let drip for 2-3 minutes and reserve in oven.
  • In a small sauce pan at medium-low heat, add a small drizzle of olive oil then add garlic and ginger. Cook for 2-3 minutes while stirring.
  • Crank to medium then add honey, honey beer, soy sauce, sesame oil and Sriracha. Stir well and cook 2 minutes while stirring.
  • Add the corn starch mix and continue cooking for 1-2 minutes while stirring often. The sauce will thicken fast! Remove from heat as soon as it’s starts getting thicker. Pour immediately on the crispy chicken! Garnish with the shallot slices.