Our take on a Chinese takeaway classic. Your taste buds will be blown away by the flavour combination of crispy chicken and the umami packed sauce made from garlic, soy and honey.
Course Appetizer, Lunch, Main Course, Side Dish, Snack
Cuisine Chinese
Servings 5people
Ingredients
1kgskinless chicken thighCut into medium-sized strips. You could use chicken breast, but please try thighs. #thighsbeforefriesbeforeguys
Flour coating
60gcorn flour
30gstrong white bread flouruse plain flour, if you dont have the strong bread flour.
1tsptable salt
½tspwhite pepper powder
oilfor shallow frying
Sauce
5mediumgarlic clovesfinely diced
½mediumonionfinely diced
3tbspsoy sauce
3tbspwhite wine vinegar
1tbsptomato ketchupor tomato puree
3tbsphoney
1tspchilli flakesor to taste
½tspMSGoptional
50mlwateryou can add more water, if you want a saucier dish.
Garnishes
1spring onion, green section only.sliced finely
1smallred chillisliced finely
1tspsesame seeds
Cornflour slurry (Optional, if you sauce is too watery)
1tbspcornflour
2tbspwater
Instructions
Today we are sharing our take on garlic, honey and soy chicken.
Coat the chicken strips in the flour coating, shake off the excess flour (unlike me), and shallow fry in batches at medium-high heat (180°C) until the chicken is golden brown on all sides. Remove the chicken from the hot oil. Leave to drain on a tissue-lined plate.You can also deep fry the chicken.
Once the chicken has been fried take out all the oil, leaving 1 tbsp oil to fry the aromatics.
Fry garlic in hot oil until it becomes fragrant. Around 30s. Add diced onions.
Fry until the onions brown on the edges. Taking care not to burn the garlic & onions.
Make a sauce from soy sauce, vinegar, tomato ketchup, honey, chilli flakes and water. Add to the sautéed onions & garlic.
Simmer the sauce until it thickens enough to coat the back of a spoon.If you want a saucy dish, simmer for one minute then add the chicken.If the sauce is too watery, you can add a cornflour slurry by mixing 1 tbsp cornflour with 2 tbsp water. Add to sauce and bring to the simmer.
Add the chicken and thoroughly mix through. Turn off the heat.Garnish with sliced spring onions, red chilli and sesame seeds.
Serve with white rice or noodles. Chalo khawa
How does it taste?
Keyword Chicken, chinese food, garlic honey and soy chicken, takeaway