Honey Chicken Honey Chicken Food

HONEY CHICKEN

Steps:

• Make marinade by combining first 4 ingredients.
• Put chicken, garlic, onion, and red pepper into large Ziploc.
• Pour marinade into the Ziploc and marinade for 2 hours or more.
• When ready to cook, drain marinade and put chicken and vegetables into a baking dish.
• Bake at 350 for 30 minutes or until chicken is done.

HONEY! CHICKEN

Steps:

• Preheat oven to 375 degrees fahrenheit.
• In a 9 x 13 inch baking dish combine the butter, honey and mustard.
• Put baking pan in oven to melt butter, making sure to blend everything together well.
• Next roll chicken in butter mixture.
• Place in baking dish with skin side down.
• Bake for 45 minutes in preheated 375 degree fahrenheit oven; baste every 15 minutes with sauce.
• After 45 minutes turn chicken and bake 30 minutes more until crispy.
• Serve with garlic mashed potatoes and green beans.

HONEY BAKED CHICKEN

Steps:

• In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. Stir. Refrigerate for one hour or the day before for easy preparation for busy parents!
• Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil.
• Rinse chicken, pat dry and place in prepared pan.
• Pour marinade over chicken.
• Bake, uncovered, at 375 degrees for 1 hour until slightly browned.
• Pour extra liquids from pan in gravy bowl to serve along side.

CHICKEN WITH HONEY

Steps:

• In pan, heat butter and oil.
• Brown chicken in this mixture.
• Season with salt & pepper if desired, remove.
• In remaining fat, cook onion and garlic until clear.
• Add ground or crushed almonds, basil, pepper, and honey and cook, stirring, until mixture is well blended.
• Combine broth and cornstarch and add to pan; cook, stirring, over high heat until sauce thickens.
• Remove from heat, stir in lemon juice.
• Place chicken in a casserole dish, spooning sauce over.
• Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.

CHINESE HONEY CHICKEN

Steps:

• MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
• Allow the batter to sit, covered for at least 30 minutes.
• Combine the chicken with the batter.
• Heat a wok or large deep skillet until it is hot and add the oil for frying.
• When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
• You should do this in several batches.
• Remove the chicken with a slotted spoon and drain on paper towels.
• TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
• Then add the rest of the sauce ingredients and simmer for 2 minutes.
• Keep warm.
• Reheat the oil in the wok until it is very hot, but not smoking.
• Deep-fry the chicken again until it is golden and crisp, about 1 minute.
• Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.

OVEN BAKED HONEY CHICKEN

Steps:

• Preheat oven to 375°F Line a baking sheet with foil. Spread oil over the foil liberally.
• Whisk together honey and vinegar in shallow bowl. Pour bread crumbs into separate bowl. Sometimes I use a bag, like a "shake & bake" method.
• Roll chicken in honey mixture, then in bread crumbs. Place chicken on baking sheet.
• Bake for 30 minutes or until no longer pink in center.

HONEY & SOY CHICKEN

Steps:

• Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
• Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
• Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
• Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
• Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
• Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.