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Soy-Honey Chicken| A full-proof recipe| Fusion Food
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TheStrollingFoodieSoy-Honey Chicken| A full-proof recipe| Fusion Food
This is a recipe for everybody’s favourite Honey Soy chicken marinade for boneless chicken thighs and breast. It does everything you expect from a marinade (tenderises, adds flavour), and gives it a lovely lacquered finish. But that’s not all! We’ve also got a glossy honey garlic sauce to smother the chicken and everything else on your plate.
Ingredient
Food ration :
2 peopleCooking time :
10 minutes
0.4 tbsp
vegetable oil, for cooking
0.27 cup
honey (sub maple syrup)
0.13 cup
cider vinegar (or rice vinegar)
0.4 tbsp
sesame oil, toasted (Note 4)
0.6 tbsp
garlic, finely minced
0.13 cup
water
0.6 tsp
cornflour/cornstarch
Cooking instructions
* Step 1
MARINADE SAUCE:
* Step 2
Place ingredients in a jug and mix well until honey is completely dissolved.
* Step 3
Reserve 1/4 cup for Basting, refrigerate. (Note 5)
* Step 4
Reserve 2/3 cup for Serving Sauce, refrigerate.
* Step 5
Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).
* Step 6
SERVING SAUCE (MAKES 1 CUP):
* Step 7
Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.
* Step 8
Simmer over medium for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)
* Step 9
COOK:
* Step 10
Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.
* Step 11
THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of ~ 10 minutes or until a thermometer reads 75°C/165°F.
* Step 12
BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of ~8 minutes (internal temp 66°C / 151°F).
* Step 13
REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.
* Step 14
SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.
* Step 15
Recipe Notes:
1. Chicken - boneless thigh and breast are my favourite cuts for cooking on the BBQ. Just easier than bone in which requires more attention. For bone in chicken thighs and drumsticks, use medium heat and cook for 20 minutes with the lid down, or until internal temp is 75°C/165°F. Wins take about 12 - 15 minutes.
* Step 16
2. Soy sauce - light or all-purpose soy works here. DO NOT use "dark soy sauce" or "sweet soy sauce" - flavour is too intense.
* Step 17
Chinese cooking wine - this is the key ingredient that really elevates this marinade and sauce. Essential for sufficient depth of flavour, especially in the sauce. Costs a few dollars for a large bottle at Asian stores, lasts for years. Best sub (in order of preference) - dry sherry, Mirin, cooking sake, chicken stock/broth (use 1/2 cup of stock). Used in practically all cooked Chinese recipes - such as stir fries and noodles.
* Step 18
Toasted sesame oil is brown, untoasted is yellow. Toasted is the standard in Australia - stronger sesame flavour.
* Step 19
Hygiene note - both the basting and sauce is made using "clean" marinade mixture ie not tainted by raw chicken. For basting, I don't do this for all BBQ recipes, only where we do frequent basting because it doesn't have sufficient time to cook out raw chicken juices (1.5 minutes on BBQ after each baste).
* Step 20
Storing - excellent recipe to marinate then pop straight into the freezer. Thaw overnight in the fridge during which time it will marinate. Also a good way to divide the recipe up into smaller portions ie make up a big batch in the marinade then separate into smaller portions.
Cook chicken will keep up to 5 days in the fridge. Best reheated in the microwave. Otherwise, covered in the oven at 180C/350F for just 7 minutes (sprinkle the base of the dish with a teeny bit of water to encourage a ste
* Step 21
Nutrition per serving, assuming all sauce is consumed. I made an educated guess about how much of the marinade is absorbed into the chicken.
* Step 22
NUTRITION INFORMATION:
Note: if there is a photo you can click to enlarge it
Tag
kg/ 1 - 1.2 lb skinless boneless chicken thighs OR breast (Note 1)
Vegetable oil (for cooking)
soy sauce, all-purpose or light (not dark, Note 2)
honey (sub maple syrup)
cider vinegar (or rice vinegar)
Chinese cooking wine or dry sherry (key ingredient, Note 3)
sesame oil, toasted (Note 4)
garlic, finely minced
water
cornflour/cornstarch
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