Honey Walnut Chicken
Recipe GLPR6491b2181526e8
Crispy pan-fried chicken pieces coated in cornstarch and milk, topped with a rich and nutty honey-walnut glaze made from butter, mayonnaise, condensed milk, and toasted walnuts. A restaurant-style dish with tender chicken and a sweet, creamy coating.
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Ingredients
6 boneless, skinless chicken breasts, cut into 1½-inch chunks
1 cup cornstarch
1 cup whole milk
Salt to taste
Oil for frying
2 tablespoons butter
3/4 cup mayonnaise
1/2 cup sugar
2 tablespoons honey
5 tablespoons sweetened condensed milk
1 cup chopped walnuts
3 tablespoons water, or as needed
Directions
Pat the chicken pieces dry with paper towels and season with salt. In a shallow bowl, whisk together the cornstarch and milk until smooth, creating a coating batter.
Heat oil in a large skillet over medium-high heat until it reaches 350°F. Working in batches to avoid overcrowding, dip each chicken piece into the cornstarch-milk batter to coat evenly, then carefully place into the hot oil.
Fry the chicken pieces for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.
While the chicken cooks, prepare the honey-walnut glaze. In a saucepan over medium heat, melt the butter. Add the mayonnaise, sugar, honey, and condensed milk, stirring constantly until fully combined and smooth.
Stir in the chopped walnuts and cook for 2–3 minutes, allowing the flavors to blend. If the sauce becomes too thick, add water 1 tablespoon at a time until you reach a smooth, pourable consistency.
Transfer the fried chicken to a serving platter. Pour or spoon the warm honey-walnut glaze over the chicken pieces, ensuring each piece is generously coated. Serve immediately while the chicken is still warm.
