vendredi, juillet 09, 2010

Honey Chicken

Honey Chicken

There were 5 children to be fed 2 of whom do not eat curry. I decided to make a Honey Chicken for them though most kids I know are happy to just eat pasta in bianco which while making life easy for the hostess, doesn't help to educate their palette. Besides it's an easy dish to prepare and I've enjoyed making it.

Honey Chicken :

1 Kg boneless Chicken upper-thigh meat (cut into not-too-small pieces)
1 Tsp ground White Pepper
2 Tbsp Fish sauce
2 Tbsp light Soy sauce
1 Tbsp dry Sherry
2 Tbsp Lemon juice
1 Tbsp Chilli sauce or 2 Bird's eye chillies (crushed)

1 slice fresh Ginger (julienned)
2-3 Garlic cloves (finely sliced)
1 Shallot (sliced)
2 Tbsp Honey
5 Tbsp hot Water or Chicken stock

Marinate the chicken meat with the pepper, fish sauce, soy sauce, sherry, lemon juice and chilli for an hour or more.

Dissolve the honey in the hot chicken stock and set aside.

Heat up enough oil in a wok for deep frying. Fry the marinated chicken pieces in the hot oil in 2 batches if necessary. Remove and set aside.

Drain the oil in the wok and clean it. Add a little peanut oil and fry the shallot, ginger and garlic till fragtrant.

Return the chicken to the wok and mix well with the fragrant oil.

Pour in the liquid honey and keep stirring to coat the chicken in the sauce. The honey will caramelise and the chicken will start to turn brown. Serve hot.

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