Crispy Honey Soy Chicken

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 20 minutes

配料

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

步骤

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!

营养

• 每份大小: a bowl
• 卡路里: 453
• 总脂肪: 9.7 g
• 饱和脂肪: 1.9 g
• 反式脂肪: 0 g
• 胆固醇: 156 mg
• 钠: 882.2 mg
• 总碳水化合物: 52.7 g
• 膳食纤维: 1.5 g
• 总糖: 26.5 g
• 蛋白质: 38.8 g