Online Reporter
Chef Rudo Kandiero
The crispy, sticky honey garlic chicken is a quick, restaurant-quality dish featuring golden chicken coated in a sweet honey, savoury garlic and soy glaze.
WITH a crunchy texture and balanced flavour, it is perfect over rice or fresh greens and sure to become a family favourite.
Ingredients
For the chicken
680 grammes boneless chicken thighs, cut into bite-sized pieces;
One teaspoon salt;
Half teaspoon black pepper;
One teaspoon garlic powder;
Two eggs, beaten;
One cup cornstarch
For the sauce
One-third cup honey;
Quarter cup soy sauce;
Four cloves garlic, minced;
One tablespoon rice vinegar;
One tablespoon butter;
One teaspoon cornstarch mixed with one tablespoon water (slurry)
Method
1. Season the chicken with salt, pepper and garlic powder. Toss with the beaten eggs, then coat evenly with the cornstarch.
2. Deep-fry or pan-fry the chicken at 175°C (350°F) until golden and crispy. Remove from the heat and drain on a wire rack or paper towels.
3. In a skillet, combine the honey, soy sauce, garlic, rice vinegar and butter. Simmer for two to three minutes.
4. Stir in the cornstarch slurry and cook until the sauce becomes glossy and slightly thickened.
5. Turn off the heat and gently toss the fried chicken in the sauce until lightly and evenly coated.
6. Serve immediately, garnished with sliced green onions and crispy garlic chips.
Tips for success
Chicken thighs remain much juicier than chicken breast when fried.
Ensure the sauce has fully thickened before adding the chicken to prevent a soggy texture.
Toss the chicken quickly and serve immediately to maintain the crunch of the coating.
Food safety guidelines
Colour-coded cutting boards are a simple system that plays a vital role in food safety. Cross-contamination is one of the leading causes of foodborne illnesses in food service and manufacturing environments.
It occurs when harmful bacteria or allergens are transferred from one food, surface or person to another. One common source of cross-contamination is using the same utensils or cutting boards for different types of food.
To prevent this, always separate raw and cooked foods at all stages. Use colour-coded cutting boards and utensils to maintain food safety: red — raw meat; yellow — raw poultry; green — fruits, vegetables and salads; blue — fish and seafood; brown — cooked and ready-to-eat foods; and white — bakery and dairy products.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on Facebook and Instagram (Rudo Kandiero)
