Crispy Honey Walnut Chicken in 30 Minutes Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Cut the chicken into bite-sized pieces and pat them dry with paper towels. Measure out the cornstarch and have the ice-cold water ready. Set up a deep-fry thermometer and a slotted spoon.

Line a plate with paper towels for draining the fried chicken. Have the glaze ingredients measured and ready to whisk together. This dish moves quickly once you start frying, so being organized is key.

Instructions

Candy and Glaze

1. 1Candy the Walnuts
   In a small saucepan, combine the walnuts, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally. Boil for 2 minutes, then drain the walnuts and set them aside on a plate to cool slightly. The syrup will thicken as it cools, coating the nuts.
   Look for The walnuts are glossy and lightly coated with syrup.
   Tip Do not boil too long or the sugar will caramelize too dark.
2. 2Whisk the Honey Glaze
   In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth and creamy. Set aside at room temperature while preparing the chicken.
   Look for The glaze is pale yellow and silky.
   Tip Taste and add a pinch of salt if you like a savory balance.

You should have glossy, syrup-coated walnuts and a smooth, pale glaze. The walnuts will look slightly sticky but not caramelized.

The glaze should be thick enough to coat the back of a spoon. If it's too thick, add a tiny splash of milk or water; if too thin, whisk in a little more condensed milk.

Batter and Fry

3. 3Make the Tempura Batter
   In a large bowl, whisk together the cornstarch and ice-cold water until smooth. The batter should be thin and lump-free. If it thickens while sitting, add a splash more cold water.
   Look for The batter is thin and pourable, like heavy cream.
   Tip Keep the batter ice-cold for a crispier crust.
4. 4Heat the Frying Oil
   Pour the vegetable oil into a large heavy-bottomed pot and heat over medium-high until a deep-fry thermometer registers 370°F (188°C). Line a plate with paper towels.
   Look for The oil shimmers and a drop of batter sizzles immediately.
   Tip Use a thermometer to maintain the temperature—too hot and the batter burns, too cool and it absorbs oil.
5. 5Dip and Fry the Chicken
   Working in batches, dip the chicken pieces into the batter, letting any excess drip off, then carefully lower them into the hot oil. Fry for about 4 minutes, turning occasionally, until golden brown and cooked through. Use a slotted spoon to transfer the chicken to the paper towel-lined plate. Repeat with the remaining chicken.
   Look for The chicken is puffed, golden, and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pot—fry in small batches to keep the oil temperature steady.

The batter should be thin and pourable, and the oil should be at 370°F. When you add the chicken, it should sizzle immediately and float to the surface. After 4 minutes, the pieces should be golden brown and crisp. The kitchen will smell nutty and inviting.

Toss and Serve

6. 6Toss in the Glaze
   In a large bowl, combine the fried chicken and the honey glaze. Gently fold with a spatula until every piece is coated. Add the candied walnuts and fold once more to distribute.
   Look for Each piece is slick with glaze and studded with walnuts.
   Tip Fold gently to keep the crust intact—don't stir vigorously.
7. 7Serve Immediately
   Transfer the honey walnut chicken to a serving platter. Serve hot, while the chicken is still crispy and the glaze is glossy.
   Look for The glaze clings to the crispy chicken and walnuts.
   Tip This dish is best eaten right away—the crust softens as it sits.

The chicken should be coated evenly with the glaze, and the walnuts should be scattered throughout. The dish should look glossy and appetizing, with the golden crust visible through the creamy sauce. Serve right away to enjoy the contrast of crispy and creamy.

Common mistakes

One common mistake is not keeping the batter ice-cold; if it warms up, the crust will be heavy and absorb oil. Another is overcrowding the frying pot, which drops the oil temperature and results in greasy, soggy chicken.

Make sure to fry in small batches and allow the oil to return to 370°F between batches. Also, do not skip the lemon juice in the glaze—it brightens the sweetness and prevents the sauce from being cloying.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The crust should be deep golden brown and puffed, and the chicken pieces should feel firm but yield slightly when pressed.

If you're unsure, cut one piece open—the meat should be white throughout with no pink. The glaze should be thick and glossy, coating each piece evenly. Serve immediately for the best texture.

• Poultry: 165°F (74°C) in the thickest part