Honey chilli chicken

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Honey chilli chicken is perfect weeknight supper for two. Delicious tender chicken, sticky and with just the right amount of heat! All cooked in one pot and ready in less than half an hour!

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time20

Total Time25

Ingredients

200 g chicken thighs (2-3 medium thighs) - 1
1 tbsp cornflour
1 tbsp cooking oil

For the sauce

1 tsp toasted sesame oil
2 cloves garlic - finely grated - 2
1 tsp ginger - finely grated - 2
2 tbsp runny honey
1 tbsp soy sauce
1 tbsp Sriracha / chilli sauce
1 tbsp ketchup
1 tsp rice vinegar - 3

To Garnish (optional)

1 tsp sesame seeds
1 spring onion / scallion
1 red chilli
lime wedges

Metric - USA Cups

Instructions

Prepare the chicken - Cut the chicken into bite sized pieces – I almost always use a sharp pair of kitchen scissors as I find it the easiest and fastest way.
Add the cornflour to the chicken, in a bowl, and give it a good stir so the chicken is coated.
200 g chicken thighs (2-3 medium thighs), 1 tbsp cornflour
Cook the chicken - Add the oil to a frying pan (8" / 20 cm - a regular small frying pan), and heat over a medium heat.
Add the cornflour coated chicken. Fry for about 5 minutes, stirring from time to time, but taking care not to dislodge the cornflour coating more than necessary, until the chicken is golden and no longer pink inside.
Remove the chicken from the pan and set to one side.
1 tbsp cooking oil
Cook the sauce - Wipe the pan out, add the toasted sesame oil, and the garlic and ginger paste – cook over a low heat until the paste is fragrant, taking care not to burn the paste.
Add the rest of the ingredients, the honey, soy sauce, rice vinegar, ketchup and chilli sauce. Bring to a gentle simmer, stirring all the time.
Carry on cooking the sauce for 2-3 minutes; it will reduce to a syrup, that will coat the back of a spoon, or leave a trace at the bottom of the pan that will remain for 3-4 seconds.
2 cloves garlic - finely grated, 1 tsp ginger - finely grated, 2 tbsp runny honey, 1 tbsp soy sauce, 1 tbsp Sriracha / chilli sauce, 1 tbsp ketchup, 1 tsp toasted sesame oil, 1 tsp rice vinegar
Finish cooking and serve Return the chicken to the pan, along with any juices that have been released as it cools.
Stir in and cook for another minute to reheat the chicken.
Serve immediately.
1 tsp sesame seeds, 1 spring onion / scallion, 1 red chilli, lime wedges

Notes

Ingredients

Chicken - I prefer thighs, as they have more flavour. But diced chicken breast would work fine.
Garlic and Ginger - finely grated with a Microplane style of grater. You can make things easier and buy jars of ginger / garlic paste, which I find essential if you regularly cook Asian / Indian style food. Portion and freeze in ice cube trays, transfer to a airtight tub and quickly defrost before using.
Rice Vinegar - I appreciate that this is not an everyday ingredient, that you may not wish to buy for one recipe. Substitutions include mirin (or sake), a sweet apple cider vinegar, sherry, or any other light coloured vinegar with a pinch of sugar.

Variations

Add some chilli flakes for a spicier dish.

Storage & leftovers

This is such a quick and easy dish that I usually make it fresh every time.

Fridge – Pack leftovers into an airtight tub and keep in the fridge for up to three days. Reheat gently, either in a pan on the stove top, or in the microwave. Add a little water to thin the sauce if needed.

Freezer – Pack leftovers in an airtight box, as above. Once cooled to room temperature, freeze. Store in the freezer for up to 3 months. Defrost in the fridge or on the worktop before reheating.

Reheat in a pan on the stove top, or heat in the microwave, making sure it is properly hot all the way through before serving. If needed, add a little water to thin the sauce.

Hints and tips

The sauce will thicken as it cools. Don’t overcook it – you want a sauce will coat the back of a spoon, or leave a trace at the bottom of the pan that will remain for 3-4 seconds. We want to make a sauce to coat the chicken, not toffee!
Your choice of pan can make a difference to the final result. 8" / 20 cm - a regular small frying pan is perfect. With a larger pan the sauce can reduce too much.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.