HONEY AND CHICKEN RECIPES

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CHINESE HONEY CHICKEN RECIPE - CHINESE.FOOD.COM



Chinese Honey Chicken Recipe - Chinese.Food.com image

Crisp fried chicken strips in a sweet sauce. Despite the name there is no honey in this recipe. I have not yet tried it, it is for an ISO request on the recipe board. Note: When the recipe was first posted, there were an additional 2 Tablespoons of salt listed in the batter. This was a typo and never should have been there. Several reviewers alerted me to the error, and the extra salt listing has been removed.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 19

4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)

Steps:

  • MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
  • Allow the batter to sit, covered for at least 30 minutes.
  • Combine the chicken with the batter.
  • Heat a wok or large deep skillet until it is hot and add the oil for frying.
  • When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
  • You should do this in several batches.
  • Remove the chicken with a slotted spoon and drain on paper towels.
  • TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
  • Then add the rest of the sauce ingredients and simmer for 2 minutes.
  • Keep warm.
  • Reheat the oil in the wok until it is very hot, but not smoking.
  • Deep-fry the chicken again until it is golden and crisp, about 1 minute.
  • Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.

Nutrition Facts : Calories 1426, FatContent 130.2, SaturatedFatContent 24.1, CholesterolContent 161.8, SodiumContent 1104.8, CarbohydrateContent 26.5, FiberContent 0.5, SugarContent 9.7, ProteinContent 39.3

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG RECIPE ...



Honey & mustard chicken thighs with spring veg recipe ... image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Main course, Supper

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
  • Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
  • Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.8 milligram of sodium

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