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Golden Sticky Honey Chicken Recipe

This recipe is based on a wonderfully inspirational food blogger - Tanh - Eat, Little Bird.  I first came across her many years ago when we were on a family skiing holiday in France. Our chalet host, Charlotte, produced breakfast muffins with layered toast, egg and bacon. She disclosed her secret (thank you!) and I have followed the blog ever since. I am not a very patient cook and if I can't find the ingredients I substitute - a lot. Sometimes with success and my family tell me otherwise if I have messed up. So I never have the Chinese wine available in the recipe but hey funnily enough dry white wine is a substitute!

There are three parts to the recipe: marinade (30 mins ahead), crisping chicken and honey sauce

Ingredients (for 4) 

For the Marinade

  • chicken breast fillets
  • 1/2 tsp coarse sea salt
  • 2 tbsp light soy sauce 
  • 1 tbsp dry white wine (or Chinese shaoxing Wine)
  • 1 egg white

For the Crispy Chicken

  • 300g plain flour
  • 4 tbsp Black & Gold Original oil

For the Honey Sauce

  • 250ml chicken stock
  • 4 tbsp dry white wine
  • 4 tbsp white wine vinegar 
  • 2 tbsp light soy sauce
  • 1/2 teaspoon Black & Gold original oil
  • 6 tablespoons honey 
  • 50g caster sugar
  • 1 tbsp cornflour 

To Serve

  • toasted sesame seeds 
  • Basmati rice

Method

Cut the chicken into bite size pieces and place in a medium bowl along with the rest of the marinade ingredients. 

Place the flour in a large bowl and add the chicken in its marinade.  Coat the chicken in the flour - best to do with your hands and really press the flour into the chicken. The marinade is acting as a batter and the jagged bits really make for a crispy crunchy chicken.

Cook the chicken in batches in the oil until golden and then drain on a wire rack - or kitchen paper. And pop in the oven at a low heat to keep warm.

 

For the Honey Sauce

Mix all of the ingredients together in a bowl. Heat a saucepan over a medium heat and add the sauce to the pan.  

Use a whisk to stir and prevent any lumps and bring to the boil. The sauce will thicken, turn off the heat and season. 

To Serve

Add the cooked chicken to the sauce and garnish with toasted sesame seeds and serve with basmati rice.