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## Unraveling the Magic of Milk Bread Rolls

Milk Bread Rolls, a staple in many Asian bakeries, is known for their soft, fluffy texture and subtly sweet taste. These heavenly rolls are a perfect addition to your breakfast table, or a midday snack that pairs delightfully with a cup of tea or coffee.

## What Makes Milk Bread Rolls So Special?

The secret to these rolls' irresistible allure lies in a simple yet ingenious technique called 'Tangzhong', a water roux method that yields a light, fluffy and moist bread. The use of sweetened condensed milk further enhances the flavor, creating a delightful treat that will make you the star baker of your home.

## Ingredients

- 300g bread flour
- 140ml whole milk
- 7g or 1 packet instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 80g sweetened condensed milk
- 60g unsalted butter
- 1 large egg

## Method

### Tangzhong Preparation

To kick things off, we need to prepare the Tangzhong. This involves combining about 30g or 1/4 cup of the flour with the milk in a saucepan. Stir continuously over medium heat until it slightly thickens and the temperature reaches around 65C or 150F. Once done, cover with a lid and let it cool at room temperature.

### Laying The Foundation

Here's a neat trick to ensure your baking success: Make sure all your ingredients, especially the eggs and butter, are at room temperature (about 30C or 86F). This helps the dough to combine more effectively.
Next, combine the remaining flour, Tangzhong, condensed milk, yeast, and sugar in a food processor equipped with a dough hook and mix until combined.

### Working the Dough

It's time to get your hands dirty! Add the salt and butter and continue to knead until the dough becomes elastic. You'll know you've hit the sweet spot when the dough forms an almost thin film without breaking when stretched. This kneading process will take around 20 minutes, depending on your machine.

### Rise

Let the dough rise for about 4 hours or overnight at room temperature until it doubles in size.

### Shaping the Rolls

After the dough has risen, punch it down and start forming balls weighing 50g. Dust with flour, then arrange in a baking tin lined with parchment paper. Let these rise for another 1-2 hours or longer until they double in size.

### Baking to Perfection

Brush the rolls with a beaten egg before baking them at 170C or 340F for around 20 minutes or until they turn a beautiful golden brown.

## Possible Ingredient Substitutes

Can't find all the ingredients? No worries, here are some possible substitutes:

- Bread Flour: You can substitute bread flour with all-purpose flour, but remember that bread flour gives the rolls a fluffier texture due to its higher protein content.
- Sweetened Condensed Milk: In case you don't have sweetened condensed milk, you can use a combination of milk and sugar.

## Serving Suggestions for Milk Bread Rolls

Milk Bread Rolls are versatile and pair well with a variety of dishes. They can be enjoyed with a smear of butter, dollop of jam, or a slather of cream cheese for a delightful breakfast. You can also turn them into sliders, or serve them alongside a hearty bowl of soup or stew for a comforting meal.

## The Nutritional Breakdown

Given the each servig of a 50g roll:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 15mg
- Fat Content: 5g
- Protein Content: 4g
- Saturated Fat Content: 3g
- Sodium Content: 120mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

Remember, nutrition can vary based on the specific brands of ingredients used, so be sure to check the labels on your products.

## Tips and Tricks for Perfect Milk Bread Rolls

Here are a few tips to ensure your Milk Bread Rolls turn out perfect every time:

- Temperature is key when making Tangzhong. Make sure it reaches around 65C or 150F.
- Always let your dough rise in a warm environment around 30C or 86F. If your kitchen is cold, it may take longer for the dough to rise.
- When forming the rolls, ensure they are of equal size for even baking.
- The rolls are done when they have a beautiful golden-brown color. But don't just rely on the color; tap the top of the roll. If it sounds hollow, they're done.

## Top Tips and Secrets for the Perfect Milk Bread Roll

- Use instant yeast - saves you time for blooming and ensures your yeast is alive!
- Keep all ingredients at room temperature
- Keep milk at 30 degrees Celsius. Any hotter and the yeast will die!
- Be sure to test for the consistency of the dough after kneading. Look out for the window pane effect.
- Do not store the bread in temperatures over 30 degrees Celsius or the yeast will die!
- Use a thermometer to measure the temperature. Luke warm and room temperature is cooler than you think.

## FAQs

### Why Use Instant Yeast

I have bought so many cans of (non-instant) yeast. Since I don't bake bread often, I would end up not using the can of yeast for a couple of months.

Because of this, the yeast has a high probability of dieing. Using instant yeast avoids all of this hassle. Because instant yeast is individually packaged, it will always stay fresh.

### What Makes this Bread So Soft?

More liquid! The more liquid you are able to put into your dough, the softer your bread will be. The dough will be very sticky because of the amount of liquid, but if you use a stand mixer with a dough hook, it should not be a problem, plus it makes the whole process easier!

### What is Tangzhong?

Tangzhong is just a mix of flour and water that is cooked until it thickens. The word Tangzhong is Japanese but the same process is done throughout the world.

### Why Use Tangzhong?

Flour can absorb more liquid when heated compared to being in room temperature. Before using your Tangzhong, be sure it is in room temperature, not exceeding 30 degrees Celsius.

### How to Make Tangzhong

1. Combine 1 part flour and 5 parts water by weight. Stir until no lumps occur.
2. In a saucepan, heat the flour and water mixture until 60 degrees Celsius. Continue stirring to ensure nothing sticks at the bottom of the pan.
3. Take the mixture out of the heat and let it cool to room temperature or not exceeding 30 degrees Celsius before incorporating with the yeast.

### How Long Should I Let the Dough Rise?

Depends on how hot or cold your room is. The colder the room, the longer it will take for the dough to rise. The warmer the room, the quicker. You can let your dough rise in the fridge overnight. Be sure to leave at room temperature before shaping.

For the first rise, the amount of time can be as much as a day.

For the second rise, try not to leave the dough to rise for too long or the dough will be too fluffy and will lose its shape.

### How long do the milk bread rolls stay fresh?

The rolls stay fresh for about 2-3 days when stored in an airtight container at room temperature.

### Can I freeze the milk bread rolls?

Yes, the rolls freeze well. Just ensure you wrap them properly to prevent freezer burn. When ready to eat, thaw them at room temperature and warm them up in the oven.

### What can I serve with milk bread rolls?

Milk bread rolls are versatile. They can be served with butter, jam, or cream cheese for breakfast. They can also be turned into sliders, or served alongside soup or stew.


Let's make some soft, fluffy and absoluetly delicious milk bread rolls perfect as a side dish or a snack.

Easy Milk Bread Rolls


## Delightful Ingredients

For the best Matcha Cookies experience, gather the following ingredients:

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## Kat and Alec's Match Cookies Method

1. Preheat your oven to 350°F or 180°C. Line your baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt.
3. Cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the vanilla extract and egg and mix until blended perfectly. Scrape the sides of the bowl to ensure every bit is combined.
4. Gradually mix in the dry ingredients until they're just combined. Avoid over-mixing!
5. Scoop out the dough to form cookie balls of about 1.7 tablespoons each or around 24 pieces. Gently roll each dough ball in the sugar bowl until covered and place them onto the prepared baking sheets. Leave a little space between each cookie to give them room to expand a bit.
6. Bake for 8 to 10 minutes, until they look soft in the middle and the edges turn slightly golden. Let them rest for 5 minutes on the cookie sheet then transfer to a cooling rack.

## Tips and Tricks

The couple have the following suggestions for the best results.

- Use soft butter, not melted. Apprently this helps to make the cookie soft and chewy.
- They recommend using brown sugar to add moisture and to keep the cookies soft and chewy.
- Ensure to keep the cookies the same size so they bake all at the same time.
- Avoid over-mixing - a fairly standard suggestion.
- Bake using single pans on the middle rack for even cooking.
- Finally, cool down the cookies before storing the cookies to avoid moisture from ruining the texture of the cookies.

## Ingredient Alternatives

Kat and Alec have the following ideas for ingredient substitutions.

- Gluten free flour for those of us who have gluten-free requirements.
- Using vanilla bean paste for a richer vanilla flavour.
- Hijicha powder or roasted green tea poweder - such an insteresting flavour to try!
- Add white chocolate chips or toffee bits for more sweetness, but avoid semi-sweet chocolate chips as they will overpower the matcha flavour.
- Miso glaze - mix together 1/2 cup powedered sugar, 1 teaspoon milk, 1/2 teaspoon white miso paste and 1/4 teaspoon vanilla extract. Mix well then glaze once the cookies cool.
- Roll the dough in a mix of 1/2 cup sugar with 1 teaspoon cinnamon instead of plain sugar.

## Nutritional Breakdown

For a serving size of about 41 grams per cookie:

- Calories: 175
- Carbohydrates: 23g
- Cholesterol: 27mg
- Fat: 8g
- Protein: 2g
- Saturated Fat: 5g
- Serving Size: 41g
- Sodium: 156mg
- Sugar: 13g
- Trans Fat: 1g
- Unsaturated Fat: 3g

Please note these values are estimates only.

## Frequently Asked Questions

### Why is my matcha cookie not green enough?

Matcha powder's quality plays a significant role in the color of your cookies. The brighter the green, the higher the quality. However, baking can also darken the color.

### Can I use green tea bags instead of matcha powder?

It's not advisable. Matcha powder and green tea have different textures and flavors. The powder gives a more concentrated flavor, which is what we want in our cookies.

### Why did my cookies not flatten?

This could be due to the dough being too cold. Try letting it rest at room temperature for a while before baking.

### Can I freeze the dough for later use?

Absolutely! Just wrap it tightly in plastic wrap and freeze. When you're ready to bake, let it thaw in the refrigerator overnight.

### Is there a vegan alternative for this recipe?

You can use plant-based butter and replace the egg with a flax egg for a vegan version of these matcha cookies.

You can read the full blog post [here](https://theheirloompantry.co/matcha-cookies/).


Let's take a look at Heirloom Pantry's recipe for matcha cookies. Soft and chewy centers with lightly crisp exterior baked in lower temperatures.

The Heirloom Pantry Matcha Cookies


## Soft and Chewy Matcha Cookies

I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!

Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.

I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.

For now, let's see how to make these Matcha Chocolate Chip Cookies.

## Ingredients

- 250 grams (2 cups) all-purpose flour
- 30 grams (2 ½ tablespoons) matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams (1 cup) white chocolate chips

## Method

1. In a medium-sized bowl, sift together the flour, matcha powder, baking powder, and salt.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
5. Gently fold in the white chocolate chips.
6. Divide into 9 parts and roll into balls and then chill in the fridge for at least 2 hours or until firm.
7. Preheat your oven to 340°F (170°C) and line two baking sheets with parchment paper.
8. Bake the cookies for 20 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

## Tips and Tricks

- To enhance the matcha flavor, use a high-quality, finely ground matcha powder. You can also simply add more matcha powder to your taste.
- Gently fold in the dry ingredients to avoid overmixing, and stop mixing as soon as the dough comes together.
- Taste the dough before cooking and adjust the sugar and/or matcha as needed.
- Ensure to chill the dough before baking to prevent the cookies from melting too much.
- To add a more nutty flavor, you can also brown the butter before using it in the dough. Be sure to cool down the butter before using!

## Ingredient Variations and Substitutions

Try these alternative ingredients to achive different flavour variations.

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolate twist.
- Swap white chocolate chips for semi-sweet chocolate chips or dried cranberries for added depth of flavor.
- Add some nuts like macadamia, wallnuts or sliced almonds for an even more crunchy texture.

## Nutritional Information

Based on a serving size of around 100 grams, these cookies provide approximately:

- Calories: 475 kcal
- Carbohydrate Content: 58 grams
- Cholesterol Content: 70 milligrams
- Fat Content: 25 grams
- Protein Content: 6 grams
- Saturated Fat Content: 15 grams
- Sodium Content: 200 milligrams
- Sugar Content: 30 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 7 grams

## Frequently Asked Questions

### How should I store my Matcha White Chocolate Chip Cookies?

Keep the cookies in an airtight container at room temperature for up to a week.

### Can I freeze the dough for future use?

Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.

### What if I don't have parchment paper?

You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.

### Can I make these cookies gluten-free?

Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.

### How do I ensure consistent matcha flavor in my cookies?

For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.


Learn how to make these earthy and sweet matcha white chocolate chips cookies and bring a unique taste of Asia to your palette!

Matcha White Chocolate Chip Cookies


## Analyzing Catherine Zhang's Matcha White Chocolate Cookie Recipe

Today we will take a closer look at one of our favourite social media food personalities - Catherine Zhang!

She has been quite busy lately coming up with so much food content that we cannot help but notice all the delicious food she has been sharing with us.

In this post, I would like to dive deeper into her Matcha White Chocolate Cookie Recipe and analyse what she did to make her recipe stand out.

We will be comparing her recipe with other similar recipes as well in a later post.

Please don't take this post as a criticism of Catherine's recipe. These are just my opinions which I'm sharing with you.

## Ingredients Unwrapped

Here's a list of ingredients based on Catherine's post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)

- 110g of Unsalted butter
- 70g of Brown sugar
- 100g of Granulated sugar
- 200g of All-purpose flour
- 1/2 tsp of Baking powder
- 1/2 tsp of Baking soda
- 2 tsp of Matcha powder
- 1 Large egg
- 1 Egg yolk
- 200g of White chocolate
- A dash of Flakey salt

Note: Prep time is 20 minutes, and the cooking time is 15 minutes. This does not include the chilling time of 30 minutes in the freezer of 1 hour in the fridge!

## Analyzing Catherine Zhang's Method

### Preheat the oven at 180C/355F and line a baking tray with parchment paper

I'm not sure why most bakers start with pre-heating the oven as the first step, even if the following steps are still quite involve and would take more than 15 minutes to do. I think it's a waste of energy, but that might just be me!

I mean, we are still going to chill the cookie dough for 30 minutes in the freezer or up to 1 hour in the fridge. Surely the oven can be pre-heated later?

### Brown the butter

Browning the butter adds more a more nutty and toffee flavour to the cookie. I like this extra step, and it's so easy to do with any recipe that containes butter!

### Whisk all the dry ingredients together

This is fairly standard, but it's better to sift them as well to avoid lumps.

### Mix the sugars with the cooled butter and the eggs

This step is usually called the creaming method. Normally, this is done by mixing the soft butter with the sugar first until light and fluffy, then we add the eggs one at a time.

Catherine's step simply told us to mix the cooled butter and eggs.

Since the preivous steps involves borwning the butter, we'll probably be working with liquid butter here.

I'm not sure this will make a big difference in the final result, but this might be an interesting experiement to do!

### Stir the dry ingredients with the wet ingredients, then fold the chopped white chocolate

Fairly standard step here, I have no comment, except that one should be careful not to over-mix the dough to prevent too much air bubbles as well as preventing gluten development resulting in dense cookies (this might be another good experiment).

### Divide the dough into 9 portions then place into a lined baking sheet then chill for up to 1 hour.

Unless you have a big (or empty) fridge, you may want to store the cookies in a smaller container rather than putting the whole baking sheet in your fridge!

Chilling the dough is quite important to ensure you have thick and chewy cookies. This is a fairly standard step.

Depedning on the temperature of the room your'e working on as well as the consistency of the resulting dough, it might be a good idea to chill the dough first before shaping them into balls. I'm thinking at this stage, the dough might be too sticky since we used liquid browned butter.

### Bake at 180C/355F for 15 minutes, then cool in a cooling rack

If this is the first time you're doing this, it's a good idea to try one cookie to see how it will turn out.

You may want to adjust the time or even the temperature depending on the consistency you're aiming for.

To come up with a chewy cookie, you don't want to over bake the cookies, or else, they will become crunchy. These cookies will also become brown instead of green if you over bake them.

You also don't want to under bake or else you will end up with unbaked cooke dough in the center.

So try to experiment with the temperature and the cooking time to come up with the perfect color and consitency for your cookies.

## What Else Did Cahterine Say in Her Blog Post?

### Apparently, there's a difference between ceremonial match and culinary matcha.

For some of us, we'll just be lucky to be able to have access to matcha in the first place! But this is good to know.

Catherine suggests to use high-quality culinary grade matcha for her bakes to achieve a bright green color and strong matcha flavour.

She also said that low quality matcha tends to brown when cooked and also have less distinct flavour.

For those of us without access to high-quality culinary grade matcha, I have the following suggestions:

- If your cookie become too brown, either reduce the cooking time or the temperature. You'll want sufficient baking time to come up with cooked cookie centers but not too much that your cookies start to brown too much. You can even add food coloring to your cookies if you really want to make them look green anyway!

- If you want more matcha flavour, add more matcha powder to the batter! Start with 1 tsp at a time and adjust to your liking.

### Catherine's Advice to Make the Perfect Matcha Cookie

- I lover her first advise - taste the dough! This step is quite easy to miss for some but actualy very crucial.
- Chill the dough - we've discussed this previously.
- Press the cookie balls down before baking - apparently this creates picture-perfect cookies. Some bakers skip this step. I'm thinking this helps to help not to under-bake the cookie centers, since we're too concerned about not browning these cookies too much.

### Catherine's Ingredients discussed

- She just mentioned to use unsalted butter, but did not discuss why she preferred to use browned butter rather than regular butter.
- Brown sugar - apparently this provides chewiness and additional caramel flavour. I agree to these!
- Granulated sugar - I wonder what's the reason to mix brown and white sugar? Why not just all brown sugar? Is there such a thing as cookies that are too chewy? I might give this a try!
- Baking powder - apparently this prevents cookies from becoming rock hard. I guess we should also watch the baking time?
- Baking soda - some recipes don't use baking soda. I wonder how much this influences the final result. We'll have to find out!
- Egg yolk - she mentions this adds fat and flavour to the cookie, making them more rich and chewy. I would prefer a recipe that did not end up with egg whites I have to think of what to do with them.
- Vanilla extract - optional, but if you use good vanilla, you will taste the difference!
- Flakey salt - I agree with her on this one. Adding a small amount of flakey salt is a game changer indeed. Note that flakey salt is less salty than table salt, so if you only have table salt you want to add a really tiny bit.

## Final Words

Overall, I think Catherine Zhang's Matcha White Chocolate Cookies are a winner. Her use of brown butter with brown sugar is a perfect way to add more flavour intensity as well as chewiness to the cookie. Her tips for chiling the dough is spot on as well as her tips for choosing which matcha powder to use.

Now, let's get baking and test them out!

You can read the rest of Catherine's blog post [here](https://zhangcatherine.com/matcha-white-chocolate-cookies/)


Let's take a look at Catherine Zhang's recipe for Matcha White Chocolate Cookies and see what makes it unique.

Catherine Zhang Matcha White Chocolate Cookies


## A Purple Delight: What is Ube Ice Cream?

Ube ice cream is a delightful frozen dessert made from ube, a vibrant purple yam native to the Philippines. This delectable treat boasts a beautiful hue and a unique, nutty flavor that's unlike anything you've tasted before.

## A Trip Down Memory Lane: The Origins of Ube

Ube has been a staple ingredient in Filipino cuisine for centuries. It's used in a variety of dishes, from sweet treats like ube ice cream and ube halaya (jam) to savory dishes such as ube pandesal (bread rolls).

## Let's Get Cooking: Making Ube Ice Cream at Home

Prep time: 20 minutes
Cooking time: 6 hours (includes freezing time)

### Ingredients

- 500 grams ube (purple yam), peeled and grated
- 480 grams heavy cream (approx. 2 cups)
- 240 grams whole milk (approx. 1 cup)
- 200 grams granulated sugar (approx. 1 cup)
- 30 grams ube powder (approx. 1/4 cup)
- 15 grams ube extract (approx. 1 tablespoon)
- 1.5 grams salt (approx. 1/4 teaspoon)

### Instructions

1. In a large saucepan, combine grated ube, heavy cream, whole milk, granulated sugar, and salt. Cook over medium heat, stirring constantly until the mixture thickens and the sugar dissolves.
2. Remove from heat and let the mixture cool for 15 minutes.
3. Stir in ube powder and ube extract, mixing until fully combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the churned ube ice cream to an airtight container and freeze for at least 4 hours or until firm.
6. Scoop and enjoy your homemade ube ice cream!

## Can't Find Ube? No Problem!

If you're unable to find fresh ube, you can still make this delicious ice cream using these substitutes:

- 400 grams frozen grated ube, thawed (approx. 2 cups)
- 120 grams ube powder (add an additional 120 grams or 1/2 cup of milk to the recipe)
- 400 grams mashed purple sweet potatoes (though the flavor will be slightly different)

## Nutritional Information

Ube ice cream is a treat to be enjoyed in moderation. Based on the ingredients used in this recipe, one serving (1/2 cup) contains approximately:

- Calories: 280
- Fat: 18g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 1g

## Health Benefits of Ube

In addition to its fantastic taste, ube is packed with essential nutrients such as vitamin A, vitamin C, potassium, and dietary fiber. When consumed in moderation, ube ice cream can be a tasty and nutritious dessert option.

## Final Scoops: Tips for the Perfect Ube Ice Cream

- Always use an ice cream maker for the smoothest, creamiest texture.
- For a lighter version, you can replace the heavy cream with half-and-half or whole milk.
- If you don't have an ice cream maker, you can still make ube ice cream using the freeze-and-stir method.


Discover the secret to making delicious and creamy ube ice cream at home! Explore ingredient substitutes, nutrition info, and FAQs in this comprehensive guide.

Ube Ice Cream


## What is Honey Garlic Chicken

This succulent chicken dish features a perfect blend of sweet, sticky honey and fragrant garlic, bound together by a savory soy sauce.

## Ingredients

### For the chicken marinade

- 500g chicken breast, chopped into bite-sized pieces
- 2 tsp soy sauce
- 1 tbsp garlic, minced (approximately 8.5g)
- 1 tsp baking soda

### For the batter

- A dash of pepper to taste
- 1/4 cup cornstarch (approximately 32g)

### For frying

- Cooking oil

### For the sauce

- 3½ tbsp unsalted butter (approximately 50g)
- 2 cloves of garlic, minced (approximately 17g)
- 1½ tbsp vinegar
- 1 tbsp soy sauce
- 1/3 cup honey (approximately 113g)

## How to Make Honey Garlic Chicken

1. Chop the chicken breasts into bite-sized pieces, just right for a quick sauté and easy to pick up with a fork.
2. Marinate the chicken pieces in the soy sauce, garlic, and baking soda. The baking soda helps the chicken keep its soft consistency during frying.
3. After marinating, dredge the chicken pices in a mix of cornstarch and pepper. Ensuring a fine coat that will give our chicken its signature crisp exterior.
4. Shallow fry the chicken pieces in hot oil (at least 180C or 350F) until golden. Drain on a paper towel and set aside.
5. After frying all the chicken, pour out the remaining oil, then add the butter. As the butter melts, add the minced garlic, letting it infuse its aroma into the butter.
6. Add the vinegar, soy sauce, and honey. Stir until the mixture thickens.
7. Add back the chicken into the pan with the sauce. Mix well, ensuring each piece is coated with this sticky sauce.
8. Serve with rice or any side dish of your choice.

## Nutrition Information

Assuming four servings from this recipe, each serving (around 200g) of Honey Garlic Chicken with Sticky Sauce will contain:

- Calories: 350 Kcal
- Carbohydrates: 30g
- Protein: 25g
- Fat: 10g
- Sodium: 950mg
- Cholesterol: 85mg
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 7g
- Sugars: 20g

Keep in mind that these values can vary based on the specific brand of ingredients used.

## Kitchen Hacks for an Unforgettable Dish

- To ensure your chicken is tender and juicy, marinate it for at least 30 minutes.
- For a thicker sauce, you can add an extra spoonful of cornstarch mixed with a bit of water.
- If you prefer a spicier kick, sprinkle in some red pepper flakes or drizzle with sriracha before serving.
- Cut the chicken pieces into similar-sized pieces so that they cook in roughly the same time.
- The oil should be at around 180C or 350F before frying. Any lower and the batter will not be crispy and too hot will burn them.
- When frying the chicken pieces, do not over crowd the pan to ensure the oil does not drop in temperature. Leave the chicken pieces to shallow fry for about 3 minutes on medium heat until you get some nice browning on one side.
- You can check if the chicken is cooked by slicing in half a piece. The meat should be soft and tender and white without any noticeable red areas in the centre.
- Use as much garlic as you please!
- For a crispier batter, do not use plain flour. Instead use potato or cassava starch or other plant-based starches together with the cornflour.

## Ingredient Substitutes

If you're unable to find some of the ingredients, here are a few substitutes that will work just fine:

- Soy Sauce: Tamari for a gluten free choice or Worcestershire sauce can be used as alternatives.
- Honey: Maple syrup or brown sugar can be used to replicate the sweet notes.
- Cornstarch: You can use flour or arrowroot as a thickening agent instead.

## What Can I Serve with Honey Garlic Chicken?

- Serve with plain white rice or fried rice with egg or garlic.
- Serve with steamed vegetables like broccoli and cauliflower.
- Serve with stir-fried vegetables like broccoli, mushrooms and bell peppers and oyster sauce.
- You can also cook noodles and serve with the sauce instead of rice.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs can bring in more flavor due to their higher fat content. Just make sure to adjust the cooking time accordingly as they may take a bit longer to cook than breast pieces.

### How can I make this dish vegetarian?

You can substitute the chicken with tofu or tempeh for a vegetarian version of this dish. Make sure to press the tofu well to remove excess water before marinating.

### Is there a way to make this dish gluten-free?

Yes, you can use a gluten-free soy sauce and ensure your vinegar is gluten-free as well.

### Can I store and reheat this dish?

Yes, you can refrigerate this dish for up to 3 days. To reheat, you can use a microwave or a stovetop, just make sure to stir frequently to keep the sauce from burning.

### What other dishes can I serve with Honey Garlic Chicken?

This dish pairs well with Asian-style salads, stir-fried greens, or a simple egg fried rice. For a full-fledged feast, consider adding some dumplings or spring rolls.


Honey Garlic Chicken Recipe using chicken breast chunks shallow-fried and coated with a sticky garlic soy-based sauce. Serve with your favourite side.

Asian Recipes

Easy Milk Bread Rolls

The Heirloom Pantry Matcha Cookies

Matcha White Chocolate Chip Cookies

Catherine Zhang Matcha White Chocolate Cookies

Ube Ice Cream

Honey Garlic Chicken with Sticky Sauce