1
Cut the chicken into 1cm pieces.
2
Season the chicken with salt, chicken powder, baking soda, cornstarch, and mirin or cooking sake. Mix well and marinate for 10 minutes.
3
Make the batter by mixing plain flour, cornstarch, and oil first. Add water and stir until smooth. Add baking powder and mix again.
4
Add the marinated chicken into the batter and mix until every piece is evenly coated.
5
Heat oil to 180°C. Add the chicken pieces one by one. Don't move them for at least 1 minute, otherwise the batter may fall off. Fry for about 3 minutes until the chicken turns golden brown.
6
Raise the oil temperature to 200 degrees Celsius. Add the chicken back in for a second fry. After about 15 seconds, take it out.
7
Pour out the oil from the wok. Add honey, sugar, and rice vinegar. Turn the heat to medium high and keep stirring.
8
Once the sugar has completely melted and the syrup starts bubbling, add the fried chicken back in. Toss quickly until every piece is coated in the honey glaze.
9
Fry a small handful of vermicelli noodles after the chicken, they puff up instantly and turn into a crispy little bird's eye.
10
Place your honey chicken on top of the nest, then sprinkle with toasted sesame seeds.