In an effort to cut down on takeaway/convenience foods in 2019, this honey soy chicken provides the taste and flavours that I’m looking for all from the comforts of my own kitchen without having to spend hours cooking. Serve it with a side of rice and some steamed greens and you have a meal worthy of your local takeaway but probably a little healthier as you know exactly what has gone into it.
During the week, I eat a lot of Asian style meals at home. I eat a lot of rice and noodles and I buy the really large bottles of soy sauce that I have to keep in the bottom of my pantry because they don’t fit in the shelf with the other sauces. It’s safe to say that it is one of my favourite cuisines to eat, whether cooking from home or eating out.
The biggest thing for me? Flavour. I want sauces that are well balanced and are anything other than boring. While this is a simple sauce, we are combining the flavour powerhouses of honey, soy, garlic and ginger to get a rich, sticky sauce that delights the taste buds. For some reason ginger is often listed as an optional ingredient in recipes like this…which I do not encourage. Ginger is absolutely necessary.
While there are a couple of steps involved, this honey soy chicken comes together relatively quick and easily using mostly pantry staples making it the perfect dinner for those times when you don’t know what to have.
How to make Honey Soy Chicken
Following on from my post last week, I am aiming to try and take step-by-step photos to show you exactly how to make the recipe in the hope that it makes it a little easier to follow along and lets you know what to expect.
There are a few steps to preparing the chicken which will ensure you have beautiful tender pieces in a light coating for texture then smothered in a sticky sauce.
1. Chop the chicken into bite-sized pieces.
2. Add chicken to a large ziplock bag with cornflour and shake until all pieces are coated.
3. Beat eggs together in a shallow bowl and coat each piece of chicken in egg mixture.
4. Add chicken pieces to a hot pan and fry on each side until golden.
5. Do step 4 in batches as not to overcrowd the pan, and set aside chicken pieces to drain on a paper towel until all chicken has been cooked. Note that it doesn’t need to be cooked all the way through at this stage.
6. Add all the chicken pieces back to the pan with the sauce and reduce heat. Let simmer until sauce is sticky and chicken is cooked through.
Top your chicken with a sprinkle of sesame seeds and serve with a side of rice and steamed broccoli or other greens.
This honey soy chicken is perfect for those nights when you are craving takeaway but want to save a few dollars and eat a little healthier. Give it a try and I promise you will be impressed just how delicious and full of flavour this simple meal is.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Honey Soy Chicken
- 500 grams chicken thigh
- ¼ cup cornflour
- 2 eggs
- peanut oil, for cooking
- sesame seeds, optional
- ⅓ cup honey
- ¼ cup soy sauce
- 1 teaspoon crushed ginger
- 2 cloves garlic crushed
- In a small bowl, mix all sauce ingredients together and set aside.
- Chop up chicken thighs into 1.5inch sized pieces. Place in a large zip lock bag with the cornflour. Seal and shake until all chicken pieces are evenly coated.
- In a frying pan, heat about a tablespoon of peanut oil.
- While oil is heating, crack eggs into a shallow bowl and whisk. In batches, dip each piece of chicken into the egg, coating it completely before allowing any excess egg to drip off and placing the chicken piece into the hot pan being sure not to overcrowd it. Cook chicken on each side until golden. It’s ok if the chicken is not cooked through at this stage. Repeat until all chicken has been used, adding more oil if needed between batches.
- Once all chicken is golden, use a paper towel to wipe out any excess oil from the pan before adding back in all the chicken pieces. Add in sauce and turn down heat to medium.
- Using a wooden spoon, stir the chicken to make sure each piece is covered in the sauce. Allow to simmer on medium heat for about 10 minutes or until the sauce has become thick and sticky and the chicken is cooked all the way through. Take off the heat and sprinkle with sesame seeds.
- Serve chicken with rice and lightly steamed broccoli.
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