Honey chicken was my go-to whenever we had Chinese takeaway growing up. That mix of crispy chicken and sticky honey sauce got me every time. These days, my kids love it too, but I try and make it a little healthier by oven-baking the chicken to use less oil, but still making it crispy and as delicious as I remember.
What you’ll need:
1kg organic skinless chicken breast, cut into 3cm cubes – I get my chicken from Our Cow
2 tbs light soy sauce
½ cup corn flour
¼ cup rice flour
1 clove garlic, finely grated
½ cup chicken stock
⅓ cup honey
1 tbs Shaoxing wine
1 tsp black sesame seeds, to serve
2 spring onions, thinly sliced, to serve
coconut or avocado oil, for drizzling
What to do:
Preheat oven to 200°C and line 2 baking trays with baking paper.
Place chicken in a bowl and toss with soy sauce to coat. Cover and place in the refrigerator for 2 hours, or overnight if you have time.
Combine the corn and rice flour in a large bowl. Coat chicken pieces in flour, shaking off excess. Transfer to baking tray, allowing space around each piece of chicken so they cook evenly. Drizzle the chicken with oil and bake for 10 minutes, turning chicken over halfway through cooking, until golden and cooked.
Meanwhile, in a wok or large frypan, combine the garlic, chicken stock, honey and Shaoxing wine over a medium heat. Bring to a gentle simmer then add the chicken and toss to coat in the honey sauce. Transfer to a serving platter and sprinkle with sesame seeds and spring onions. Serve with steamed rice.