8 skinless chicken thigh fillets (this is about 800g or 3/4 pound before trimming)
3 tsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp pepper
½ tsp garlic powder
½ tsp paprika
2 tsp oil
Honey Garlic Sauce:
1 tsp rice vinegar (sub with apple cider vinegar or white white vinegar if needed)
1 tsp light soy sauce
1 tsp cornflour (cornstarch in USA)
80 ml (1/3 cup) chicken stock
1 tsp unsalted butter
4 cloves of garlic peeled and minced
110 g (1/3 cup) honey
To Serve:
boiled rice
or egg fried rice
chopped spring onions (scallions)
chilli flakes
Instructions
Preheat the oven to 190C/375F (fan).
Take your chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.8 skinless chicken thigh fillets
In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.3 tbsp cornflour,1/4 tsp salt,1/4 tsp pepper,1/2 tsp garlic powder,1/2 tsp paprika
Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.
Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.2 tbsp oil
Place the chicken into one large or two medium baking dishes or trays with sides (the sides need to be at least 2.5cm/1″ high) in a single layer. Try not to crowd the chicken together. The more room it has, the more crispy it will get.
Place the tray(s) with the chicken near the top of the oven and cook for 15 minutes.
Meanwhile make your sauce. Add the rice vinegar, soy sauce and cornflour (cornstarch) to a jug or bowl and mix together to combine. Then stir in the stock, butter, garlic and honey. Put to one side (the butter should melt a little in the liquid due to the warm stock, but don’t worry if it doesn’t melt much).1 tbsp rice vinegar,1 tbsp light soy sauce,1 tsp cornflour,1 tbsp unsalted butter,4 cloves of garlic,110 g (1/3 cup) honey,80 ml (1/3 cup) chicken stock
After the chicken has been in the oven for 15 minutes, remove from the oven and give the chicken a turn. If you were using two trays, transfer all the chicken onto one tray, as it should be crispy by this point.
Pour the sauce into the tray around the chicken (don’t pour it directly over the chicken, as it can lose some of its crispness). Place the tray back in the oven and cook for a further 10-12 minutes – until the sauce is bubbling.
Remove the tray from the oven and stir the chicken and sauce, so that the sauce coats the chicken.
Serve with rice and a sprinkling of spring onions and chilli flakes.boiled rice,chopped spring onions (scallions),chilli flakes,or egg fried rice
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