Sticky honey chilli chicken recipe
Remember the Chilli honey paste recipe from a while ago? This was sitting in the fridge since then and I needed to use it before it found itself a permanent spot at the back of the fridge. I had some boneless thigh pieces marinating in ginger garlic paste sitting in the fridge as well. This is the best thing I could do with them. I simply pan fried them till they were nice and browned and cooked through and then tossed them in the chilli honey paste mixed with soy and fish sauce. Makes for a great appetizer as well.
Yield: 2 portions
Boneless chicken – 4 thighs cut into pieces (you could use 2 -3 boneless breasts as well)
Ginger garlic paste – 1 tbsp
Soy (dark/honey soy) – 1 tbsp
Chilli honey paste – 2 tbsp
Fish sauce – 1 tbsp (if you don’t have it, leave it out and add salt to taste)
Sesame oil – 2 tsp
Honey – 1 tbsp
Marinate chicken in ginger garlic paste overnight or for a couple of hours.
Heat oil in a nonstick pan and cook chicken in it till browned and cooked through – say around 2-3 mins per side depending on the size of the pieces. Keep aside.
Mix sesame oil, soy, fish sauce, chilli honey paste and honey together.
Heat the pan again and pour the sauce mixture into it.
Let it bubble up for 2 mins.
Toss the cooked chicken in the sauce till coated well.
Garnish with toasted sesame seeds and coriander leaves.