CHINESE HONEY GARLIC CHICKEN

LEEZA JOHAN

Right then, lovelies. We're going to make some proper tasty Chinese honey garlic chicken. This one's a real winner for a midweek dinner. It's miles better than a takeaway, I promise you.


CHINESE HONEY GARLIC CHICKEN


What you'll need:

For the Chicken:

  • 4 skinless and boneless chicken breasts (about 600g), cut into bite-sized chunks

  • 2 tablespoons of cornflour (that's cornstarch to some of you)

  • A pinch of salt and pepper

  • 2 tablespoons of vegetable oil

For the Sauce:

  • 3 cloves of garlic, minced (get it as fine as you can!)

  • A thumb-sized piece of fresh ginger, grated

  • 3 tablespoons of soy sauce (I just use regular Kikkoman)

  • 3 tablespoons of honey

  • 2 tablespoons of rice vinegar (you can find this in the world food aisle at Tesco)

  • 1 tablespoon of sesame oil

  • A splash of water

To serve:

  • Some freshly chopped spring onions

  • A sprinkle of sesame seeds

  • Plain boiled rice or some egg noodles

Let's get cooking!

  1. First things first, get your chicken ready. Pop the chicken chunks into a bowl and chuck in the cornflour, salt, and pepper. Give it a good old mix with your hands until every piece is coated. This is the secret to getting that lovely, crisp coating.

  2. Now, get a large frying pan or a wok on a medium-high heat. Add the vegetable oil. Once it's shimmering, carefully add the coated chicken pieces. Fry them for about 5-7 minutes, turning them now and again, until they're golden brown and cooked all the way through. Once they're done, take them out of the pan and set them aside on a plate. Don't worry about any bits left in the pan, that's flavour!

  3. Right, let's make the magic happen. Lower the heat to medium. Add the minced garlic and grated ginger to the same pan. Sauté them for about 30 seconds until you can smell that gorgeous aroma. Be careful not to burn them!

  4. Next, pour in the soy sauce, honey, rice vinegar, sesame oil, and that little splash of water. Whisk it all together and let it bubble for a minute or two until it starts to thicken up. It should look all lovely and glossy.

  5. Pop your cooked chicken back into the pan. Give it a good stir to make sure every single piece is coated in that sticky, sweet sauce. Let it simmer for another minute or so until the chicken is heated through and the sauce is a perfect, clingy glaze.

Serve this up straight away with some fluffy white rice or noodles. Sprinkle over the spring onions and sesame seeds. Enjoy, you deserve it!

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