I’ve been thinking about this shredded beef dish we order at our local Chinese restaurant. Crispy, deep fried morsels of beef in a sweet sticky honey garlic sauce. (drooling.) I’m not sure why I started searching for a recipe to try to replicate it instead of driving the 5 minutes to go pick it up, but I did. I found one for Honey Garlic Beef on I am a food blog. The pictures are gorgeous and hooked me right in. I made the recipe twice, first with beef, then with chicken. I doubled the sauce the second time (which shows in the recipe), but if you like extra honey garlic sauce to drizzle on rice, you will need double the amount in the recipe below. The Honey Garlic Chicken and Beef were both delicious. I found the beef a little chewy, though, having used chuck beef as suggested. I would suggest sirloin or perhaps a well marbled tri tip steak or rib eye instead. For the chicken, I used boneless skinless thighs as I find them juicier. Breasts should work fine too.
The recipe uses a technique called Chinese velveting which coats the meat or chicken in a mix of egg whites and cornstarch to seal in the juices for tenderness while creating a crispy coating. It’s really easy and worked very well.
I hate frying foods despite the fact that they taste damn good. So I put up with it when I get a craving. Fortunately, this recipe only takes about 30 minutes. A couple of tricks I’ve learned about frying: a) make sure the oil is heated to the right temperature. A thermometer is best but the recipe describes an alternative. b) bring the oil back to the right temperature before frying the next batch. c) use an oil with a high smoke point – sunflower, extra light olive oil, peanut, canola.
You can make this recipe ahead by keeping the meat in the oven on warm for little while, then tossing it in the heated sauce right before serving. I think next time, I’m going to make it as an appetizer and add some heat with chili flakes or sriracha sauce.
Enjoy – This honey garlic chicken or beef tastes just like take-out fresh off the stove!