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A brine makes for tender and juicy chicken. Fried until crispy and topped with a spicy and sweet sauce!
FOR CHICKEN BRINE: Chicken, water, salt, sugar, black pepper, Chinese 5-spice, ginger powder, garlic powder, onion powder, and bay leaves.
In a large bowl, combine the water, salt, sugar, black pepper, Chinese 5-spice, ginger powder, garlic powder, onion powder, and bay leaves in a bowl. Add chicken and refrigerate for 40-minutes.
FOR BATTER & COATING: Flour, water, egg, chicken seasoning, Chinese 5-spice, paprika, black pepper, onion powder, ground ginger, mustard powder, and white pepper.
Now, make the wet batter by whisking together flour, water, and egg. Then, in a new bowl, whisk together the flour and spices to coat the chicken.
Now, dip the chicken into the flour first, then the wet batter, then the flour again. Coat the chicken well and then heat oil for frying.
Place the chicken tenders into the hot oil and fry for 3 to 4 minutes per side until golden and crispy. Drain on paper towels.
FOR HONEY GARLIC SAUCE: Garlic cloves, honey, soy sauce, unsalted butter, red pepper flakes, paprika, and salt.
Now, prepare the sauce by melting the butter and minced garlic in a skillet. Simmer until aromatic, then add the honey, soy, red pepper flakes, paprika, and salt. Cook until thickened.
This chicken is the perfect combination of salty, sweet, and a little bit of spice. Every bite has tender chicken with crispy coating and a hint of spicy sauce.
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