Sticky Lemon, Ginger and Honey Glazed Chicken
Tender pieces of chicken in a sweet, sour, and tangy glaze. Super easy and quicker than getting a takeout! We served ours with blanched broccolini and pre-cooked brown rice and quinoa.
600 grams skin-off, boneless chicken thighs, cut into large bite sized pieces
1 large egg
2 tablespoons Chinese Shaoxing cooking wine
2 tablespoons tamari
STICKY SAUCE
2 teaspoons cornflour
1 tablespoon water
2 teaspoons finely grated lemon zest
¼ cup lemon juice
3 tablespoons runny honey or more to taste
2 tablespoons tamari
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
2 teaspoons sesame seeds, toasted plus extra for garnish
1 teaspoon sea salt
½ - 1 teaspoon chilli flakes or more to taste
TO COOK
¾ cup cornflour
canola oil for cooking
Whisk the egg, shaoxing and the tamari together in a large bowl. Add the chicken and mix well then set aside while you put the sauce together. Chicken can be made 24 hours ahead and kept chilled.
SAUCE: Put the cornflour in a bowl and stir in the water until smooth. Add all the remaining ingredients and set aside.
Put the cornflour in a shallow dish. Drain the chicken, discarding the marinade, and toss the chicken in the cornflour so it’s well coated and looks a bit nubbly.
TO COOK: Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Add the chicken in batches and cook for 3 minutes each side or until golden and fully cooked. Drain on kitchen towels.
Wipe out the frying pan and place back over the heat. Give the sauce a good stir then tip into the pan and cook for a few minutes, stirring constantly until thick and glossy. Add the chicken and turn to coat in the sauce.
TO SERVE: Divide the rice and broccolini between shallow bowls and spoon over the chicken and sauce. Scatter over the sesame seeds. SERVES 3-4