This is the first Asian style dish that I have posted online. Shall we say in honor of the Year of the Metal Tiger, which starts in the month of February. The year of the Tiger is supposed to bring in dramatic changes but a lot can be accomplished if we are resilient. But enough of the astrology advice…this recipe actually doesn’t require much resilience. It’s very accommodating …gives you enough time to watch an episode on the telly while it cooks away contentedly. I use chicken thighs which have a darker meat which is much more flavorful and suited for this recipe. Also I leave the skin on, which results in a crispy outside but moist inside meat. The co-resident’s not much of a fan of honey in savory dishes, but I love the caramelly glaze and the sweet, pungent and tangy combination.. Drool drool!
Honey Chilli Chicken
Cooking time: 30 mins
Serves: 4
What you need:
8 Chicken thighs / 20 Chicken wings
2 tsps minced Ginger
1 tsp minced Garlic
2 tsps Red Chilli Sauce
2 Tbsps Honey
2 Tbsps Lemon juice
2 Tbsps Soy Sauce
Salt and pepper, to taste
What to do:
Preheat the oven to 200ºC/425ºF. Place ginger, garlic, honey, chilli sauce, lemon juice and soy sauce in a bowl and mix well. Brush the chicken generously with the mixture and place in a greased baking dish. Cook for 30 mins or until chicken is cooked through and skin is crispy. Baste frequently with sauce during cooking. Its done!
P.S. New potatoes, broccoli and carrots are an ideal accompaniment to this dish. I also served egg noodles with garlic, you know I need my carbs!
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