Honey Butter Garlic Chicken

Ingredience

Vegetable oil for shallow frying

600g chicken thighs, cut into small pieces

2 tbsp soy sauce

1 tsp garlic powder

1 tsp black pepper

1 tsp sugar

1 tsp garlic paste

1 tsp ginger paste

70g cornflour

For the sauce:

100g butter

80ml honey

6–8 garlic cloves, finely chopped

2 tsp cornflour mixed with a little water (slurry)

Small squeeze of lemon juice

1/2 tsp salt

1 tsp chilli flakes

2 tsp sesame seeds

Pokyny

Add the chicken to a bowl and season with soy sauce, garlic powder, black pepper, sugar, garlic paste and ginger paste. Mix well.

Add in half the cornflour and mix. Once the chicken is coated, add the remaining cornflour and mix again.

Shallow fry the chicken on medium heat until golden and crispy on both sides.

For the sauce, melt the butter and honey together on low heat, then add the chopped garlic. Keep the heat low so the garlic doesn’t brown.

Add the cornflour slurry and stir until the sauce thickens. If it gets too thick, add a splash of water. If too thin, simmer until it reduces.

Season with lemon juice, salt, chilli flakes and sesame seeds.

Add the fried chicken back in and toss until everything is glossy and coated.