Chicken Recipes

Crispy Honey Soy Chicken

Name: Crispy Honey Soy Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tsp cornflour (cornstarch); ¼ cup (60 ml) water; ¼ cup (60 ml) runny honey; 2 tbsp tamari or all-purpose soy sauce; 2 tbsp rice wine vinegar; 1 tsp freshly minced garlic; 1 tsp freshly minced ginger (optional); 600 g (1 lb 5 oz) boneless, skinless chicken breast, cut into bite-sized pieces (can be substituted with chicken thighs); ½ cup (60 g) cornflour (cornstarch); ½ tsp salt; ½ tsp cracked black pepper; 1 egg, whisked (optional, see note 1); Oil, for shallow frying (see note 2); Steamed rice; 1 spring onion (scallion), finely sliced; 1 tsp sesame seeds

4 servings

portions

5 minutes

temps actif

20 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 tsp cornflour (cornstarch)

¼ cup (60 ml) water

¼ cup (60 ml) runny honey

2 tbsp tamari or all-purpose soy sauce

2 tbsp rice wine vinegar

1 tsp freshly minced garlic

1 tsp freshly minced ginger (optional)

600 g (1 lb 5 oz) boneless, skinless chicken breast, cut into bite-sized pieces (can be substituted with chicken thighs)

½ cup (60 g) cornflour (cornstarch)

½ tsp salt

½ tsp cracked black pepper

1 egg, whisked (optional, see note 1)

Oil, for shallow frying (see note 2)

Steamed rice

1 spring onion (scallion), finely sliced

1 tsp sesame seeds

Instructions

Sauce

In a small bowl, combine the sauce ingredients and set aside.

Chicken

Place the chicken in a large bowl. Add the cornflour, salt, pepper and egg and mix using a spoon until the mixture is thick and sticky, coating the chicken evenly.

Heat the oil in a large, heavy-based frying pan over medium heat, and cook the chicken in batches for 3–4 minutes until golden. Set aside on a paper towel to drain.

Wipe the pan clean, reduce the heat to low and add the prepared sauce to the same pan. Cook, stirring, for 2 minutes, or until the sauce has slightly thickened and caramelised. Return the chicken to the pan and toss the chicken in the sauce so that it is evenly coated and glossy.

Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!

To cook in the air fryer

Preheat the airfryer basket to 200°C (400°F). Spray the basket generously with oil to stop the chicken pieces sticking.

Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Spray generously with more oil so that they are completely coated. Cook in batches if necessary for 8–10 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be crispy and golden, if not, continue cooking in 1–2 minute intervals.

Once the chicken is done, toss it in the pan with the sauce, stirring over low heat for 1–2 minutes until evenly coated and glossy.

Divide the rice among four bowls. Top the rice with the chicken and sauce, sprinkle with the spring onion and sesame seeds to garnish and serve immediately!

Nutrition

Taille de Portion

a bowl

Calories

453

Lipides Totaux

9.7 g

Lipides Saturés

1.9 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

156 mg

Sodium

882.2 mg

Glucides Totaux

52.7 g

Fibres Diététiques

1.5 g

Sucres Totaux

26.5 g

Protéines

38.8 g