Honey Chilli Chicken

A killer fakeaway - you want this guy in your repertoire, trust me…

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Ingredients (serves 2)

Prep time: 30 mins Cooking time: 10-15 mins

• 500g chicken thighs

• 1 tbsp cornflour

• Marinade:

  • 1 tbsp cornflour

  • 1 tbsp dark soy sauce

  • 1 tsp sesame oil

  • 2 tsp chinese five spice

  • 1 tsp salt

  • 1 tsp pepper

• Sauce

  • 3 tbsp honey

  • 2 tsp chilli oil

  • 1 tbsp dark soy sauce

  • 1 tbsp rice wine vinegar

• 2 spring onions

• 10g fresh coriander (optional)

• Sesame seeds

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Equipment required

• Mixing bowl

• Wide-based pan/frying pan/wok

• Kitchen roll

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Method

1. Chop the chicken into bitesize chunks and add to a bowl with the marinade ingredients. Mix well and leave for a couple of hours if possible - ensuring the last 30 minutes is at room temperature. If you can’t leave for a couple of hours, just go straight for the 30 minutes.

2. Make the sauce by combining all of the ingredients in a bowl and mix well. Set aside.

3. When you’re ready to cook, heat a generous glug of neutral oil in a wide based/frying pan over a medium heat. Add the additional tablespoon of cornflour and coat the chicken well. Once the oil is hot, add the chicken and cook for 3-4 minutes on one side, before turning over and doing the same on the other side. Transfer to a plate covered with kitchen roll when done. Depending on the size of your pan, you may need to do this in batches.

   • Cook’s note: make sure you have space for the chicken pieces to lay flat on the pan while cooking (hence why you may need to do it in batches). Also, to ensure the chicken is nice and crispy, leave it alone during cooking.

4. Once all the chicken is done, drain any excess oil from the pan. Give the sauce a stir and add to the pan along with the cooked chicken. Mix well to coat and then let the sauce heat up for a couple of minutes, until starting to bubble and thicken.

5. Remove from the heat and garnish with the spring onions, coriander & sesame seeds. Enjoy!