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@dian_nala: Check-in online, langsung masukin bagasi. Gak ribet, tinggal nikmatin perjalanan dengan akses VIP. Garuda bener-bener ngerti caranya bikin nyaman, dari cemilan sampai pelayanan. ✈️👌

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Saturday 31 January 2026 11:37:03 GMT
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Crispy Honey Chicken Full Recipe: Ingredients: Chicken 100g plain flour 50g corn starch 30g oil 200ml water 1 tsp baking powder 2 tbsp honey 4 tbsp sugar 2 tbsp rice vinegar Toasted sesame seeds Vermicelli noodles, optional for plating Marinade: 1 tsp salt 1 tsp chicken powder 1 tsp baking soda ½ tbsp corn starch 1 tbsp mirin or cooking sake 1 Cut the chicken into 1cm pieces. Add salt, chicken powder, baking soda, corn starch, and mirin or cooking sake. Mix well and marinate for 10 minutes. 2 For the batter, mix plain flour, corn starch, and oil first. Add water and stir until smooth. Add baking powder and mix again. The batter should be thin enough to lightly coat your finger. 3 Add the chicken into the batter and mix until every piece is coated. 4 Heat oil to 180°C. Add the chicken pieces one by one. Don’t move them for at least 1 minute, or the batter may fall off. Fry for about 3 minutes until golden. 5 Raise the oil temperature to 190–200°C and fry again for about 15 seconds. Remove and drain. 6 Pour out the oil. Add honey, sugar, and rice vinegar to the wok. Cook over medium-high heat until the sugar melts and the syrup bubbles. Add the fried chicken and toss quickly until coated. 6 As it cools slightly, the glaze forms a thin crunchy honey shell. 7 For restaurant-style plating, fry a handful of vermicelli noodles until puffed. Place the honey chicken on top and finish with toasted sesame seeds. #HoneyChicken #CrispyChicken #ChineseFood #RestaurantStyle #homecooking
Crispy Honey Chicken Full Recipe: Ingredients: Chicken 100g plain flour 50g corn starch 30g oil 200ml water 1 tsp baking powder 2 tbsp honey 4 tbsp sugar 2 tbsp rice vinegar Toasted sesame seeds Vermicelli noodles, optional for plating Marinade: 1 tsp salt 1 tsp chicken powder 1 tsp baking soda ½ tbsp corn starch 1 tbsp mirin or cooking sake 1 Cut the chicken into 1cm pieces. Add salt, chicken powder, baking soda, corn starch, and mirin or cooking sake. Mix well and marinate for 10 minutes. 2 For the batter, mix plain flour, corn starch, and oil first. Add water and stir until smooth. Add baking powder and mix again. The batter should be thin enough to lightly coat your finger. 3 Add the chicken into the batter and mix until every piece is coated. 4 Heat oil to 180°C. Add the chicken pieces one by one. Don’t move them for at least 1 minute, or the batter may fall off. Fry for about 3 minutes until golden. 5 Raise the oil temperature to 190–200°C and fry again for about 15 seconds. Remove and drain. 6 Pour out the oil. Add honey, sugar, and rice vinegar to the wok. Cook over medium-high heat until the sugar melts and the syrup bubbles. Add the fried chicken and toss quickly until coated. 6 As it cools slightly, the glaze forms a thin crunchy honey shell. 7 For restaurant-style plating, fry a handful of vermicelli noodles until puffed. Place the honey chicken on top and finish with toasted sesame seeds. #HoneyChicken #CrispyChicken #ChineseFood #RestaurantStyle #homecooking


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