Crispy Walnut Chicken

Ingredients

• 8boneless, skinless chicken thighs, cut into thin strips
• 120 g (1 cup)cornflour
• 1 teaspoonchilli powder
• 1 teaspoononion powder
• ½ teaspoongarlic powder
• ½ teaspoonground black pepper
• ½ teaspoonsalt
• 80 ml (⅓ cup)milk
• 60 ml (¼ cup)water
• 1 tablespooncornflour
• 170 g (½ cup)honey
• 60 ml (¼ cup)reduced-salt soy sauce
• 30 ml (2 tablespoons)rice vinegar
• 10 ml (2 teaspoons)sesame oil
• 115 g (1 cup)toasted walnuts
• to tastesesame seeds, to garnish
• to tastespring onions, sliced, to garnish
• enough to fill a heavy-based pot to a depth of 5 cmvegetable oil, for frying

Instructions

1. 1

   Mix the coating

   Put the 120 g cornflour, chilli powder, onion powder, garlic powder, black pepper and salt in a mixing bowl. Whisk together, then pour in the milk and whisk until smooth, with no lumps.

2. 2

   Coat the chicken

   Add the chicken strips and toss until they are evenly covered in the mixture.

3. 3

   Fry in batches

   Pour vegetable oil into a heavy-based pot to a depth of 5 cm and heat it to 175°C (350°F). Fry the chicken in batches until golden brown.

4. 4

   Drain the chicken

   Lift each batch from the oil and set it on a plate lined with kitchen paper.

5. 5

   Mix the sauce

   In a large frying pan, whisk the water and 1 tablespoon cornflour until the cornflour has dissolved. Whisk in the honey, soy sauce, rice vinegar and sesame oil.

6. 6

   Thicken the sauce

   Cook over a medium heat, stirring, for about 3–5 minutes, until the sauce thickens.

7. 7

   Toss and serve

   Add the fried chicken and toasted walnuts to the pan. Toss to coat and cook for another 1–2 minutes, or until the sauce clings to the chicken. Serve garnished with sesame seeds and sliced spring onions.

What is crispy walnut chicken?

This is a Chinese-American, buffet-style dish: crisp-coated chicken is covered in a sweet, savoury sauce and finished with walnuts. The recipe description presents it as a popular North American Chinese buffet favourite, rather than specifying a particular regional Chinese origin.

Here, tender chicken thighs bring a juicy contrast to the fried coating, while toasted walnuts add crunch. Honey, soy, vinegar and sesame oil give the sauce a balance of sweet, savoury and tangy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 771 calories, 51g protein, 73g carbs, 32g fat.

The chicken supplies most of the protein, while the cornflour coating and honey contribute much of the carbohydrate. The frying oil, sesame oil and walnuts provide much of the fat. Balance a serving with steamed greens and rice, adjusting the rice portion to suit your appetite.

The coating and the chicken

Cornflour mixture: whisk the dry seasonings together before adding the milk so the coating starts out smooth. Toss the thin strips thoroughly to cover their surfaces.

Chicken thighs: boneless, skinless thighs suit quick frying and stay moist. Cutting them into thin strips helps them cook in the time it takes the coating to turn golden.

Frying for a crisp finish

Oil temperature: bring the oil to 175°C before frying. If it is cooler, the coating can absorb oil; if hotter, it may brown before the chicken is cooked through.

Batches: leave room around the strips rather than crowding the pot. Drain each batch on kitchen paper while you fry the rest.

Getting the sauce right

Cornflour slurry: whisk the tablespoon of cornflour into the water until dissolved before adding the other sauce ingredients. This helps avoid lumps as the sauce thickens.

Thickness: stir over medium heat for 3–5 minutes, then look for a sauce that coats a spoon. Once the chicken and walnuts are added, the final 1–2 minutes help the sauce cling to the coating.

Walnuts and garnishes

Toasted walnuts: they bring a nutty flavour and a firmer crunch against the sticky sauce. Add them with the fried chicken so they are coated without cooking for too long.

Finishing touches: sesame seeds and sliced spring onions go on just before serving. They add contrast to the sweet, glossy chicken.

What to serve alongside

Rice: serve with steamed rice to make a simple, filling plate and catch any extra sauce. Plain rice keeps the honey-soy flavours in focus.

Vegetables: add steamed or stir-fried greens, such as broccoli or pak choi, for a fresh, savoury counterpoint. Serve the chicken soon after tossing so the coating stays as crisp as possible.

Recipe notes & tips

• Cut the chicken into similarly sized strips so the pieces cook at roughly the same rate.
• Whisk the milk into the seasoned cornflour gradually to make a smooth coating.
• Use a thermometer to check that the frying oil reaches 175°C.
• Fry in batches to help the oil stay hot and give the chicken room to crisp.
• Have the sauce ingredients measured and ready before you start cooking it.
• Toast the walnuts ahead of time and keep them aside until the final toss.

Variations

• More heat: increase the chilli powder in the coating to taste.
• Less sweet: reduce the honey and taste the sauce as it thickens.
• Extra crunch: add more toasted walnuts when tossing the chicken.
• Vegetable side: serve with broccoli or pak choi, steamed or stir-fried separately.
• Rice vinegar swap: use another mild vinegar if rice vinegar is unavailable.

Common mistakes to avoid

• Lumpy coating: whisk the dry ingredients together first, then add the milk and whisk until smooth.
• Crowded pot: fry the chicken in batches so the pieces have room around them.
• Oil too cool: wait for it to reach 175°C before adding the first batch.
• Lumpy sauce: dissolve the tablespoon of cornflour fully in the water before whisking in the other ingredients.
• Over-thickened sauce: stir while it cooks and take it off the heat once it coats the chicken.
• Soft coating: toss the chicken in the sauce just before serving rather than letting it sit.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan over a medium heat or in the oven until piping hot; the coating may soften once sauced and stored.

Frequently asked questions