Honey Chile Chicken Food

HONEY CHILLI CHICKEN

Steps:

• Dice chicken and coat lightly with flour which has been seasoned with salt.
• Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
• Remove from oil, drain on paper towels.
• Repeat with remaining chicken.
• Pour off excess oil leaving one tablespoon of oil in pan.
• Add ginger to pan, saute gently one minute.
• Add honey, stir for one minute.
• Add combined cornflour, water, chilli sauce, lemon juice and soy sauce.
• Stir until sauce boils and thickens.
• Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
• Add sliced shallots, cook for a further minute.
• Serve with rice or chinese noodles.

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD

Steps:

• In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
• Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F.
• Bake the chicken, covered in foil, for 35 to 45 minutes.
• Meanwhile, preheat the grill to medium high.
• Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
• Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
• In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

HONEY CHILLI CHICKEN

Steps:

• Make the sauce by whisking together all the ingredients along with 4 tablespoons cold water. Set aside.
• In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the chicken is well coated.
• Heat enough oil to just cover the bottom of a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden. Set the chicken aside to drain on a plate lined with kitchen paper.
• Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken.
• Serve immediately, with the chopped spring onions sprinkled over the top.

HONEY CHICKEN

Steps:

• Cut chicken into serving pieces: breast into halves, legs, thighs, and wings separated for a total of 8 pieces. Clean thoroughly. Heat shortening in a heavy duty skillet pan to 360 degrees. Dip chicken pieces in buttermilk. Sprinkle with salt, paprika, and black pepper. Place flour into a heavy plastic bag, put chicken pieces into the bag and shake vigorously until well coated. Dust off excess flour. Place pieces into skillet, and fry both sides until golden brown and the juices run clear when pierced with a fork. Do not over-crowd the skillet. Approximate cooking time, 25 minutes. Take chicken out of skillet and place on paper towel to drain off excess oil. Immediately dip warm chicken into hot honey, and serve.

HONEY CHILI CHICKEN

Steps:

• Remove giblets from chicken and discard.
• Rinse chicken and cut into small serving-size pieces.
• Combine flour and salt.
• Coat chicken pieces with flour mixture.
• Heat oil in wok to 375ºF.
• Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
• Cook until golden, about 5 minutes.
• Drain on paper towels.
• Repeat with remaining chicken.
• Pour all but 1 tablespoon of the oil out of wok.
• Combine water, lemon juice, cornstarch, chili sauce and soy sauce.
• Add ginger to oil in wok.
• Stir-fry 1 minute.
• Add honey to ginger.
• Cook and stir 1 minute.
• Add cornstarch-chili mixture to honey and ginger.
• Cook and stir until mixture boils, about 1 minute.
• Stir chicken pieces into chili mixture.
• Cook and stir until chicken is hot throughout, about 3 minutes.
• Stir in onions.
• Cook and stir 1 minute.

HONEY CHILI CHICKEN WINGS

Steps:

• Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)
• Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.
• Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.

HONEY GARLIC CHICKEN

Steps:

• Mix all ingredients together.
• Cut hindquarters into seperate legs and thighs.
• You should have 8 pieces of chicken now.
• Place in baking dish and pour sauce over top to coat chicken.
• This can be done ahead of time and refrigerated.
• Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.
• Serve chicken and sauce with hot cooked rice.

HONEY-CHIPOTLE CHICKEN

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

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 GARLIC CHICKEN

Steps:

• Heat the oil in a large saute pan, season the chicken with salt and pepper and add to the pan skin-side down. Fry for 6 to 8 minutes until really golden.
• Flip the chicken over and add the garlic, honey, vinegar and soy sauce and bubble for 5 minutes.
• Add the broccoli, sugar snaps and spring onions and cook, stirring to combine, for 6 to 8 minutes more until the chicken is cooked through. Serve sprinkled with coriander leaves and sesame seeds.

HONEY-SMOKED CHICKEN WITH SWEET CHILE SAUCE

Steps:

• Warm the butter gently in a small pan until melted. Remove from the heat and add the honey and lemon juice, stirring well until completely combined. Season with salt and pepper.
• Loosen the skin all over the chicken pieces and rub most of the honey mixture beneath it. Rub the remainder on the outside. Place on a large plate and cover with foil. Refrigerate 2-4 hours. Let stand at room temperature 30 minutes before smoking.
• Heat a small saucepan over medium heat and add the olive oil. Add the garlic and sauté 1 minute. Add the vinegar, sugar, sambal oelek, and ketchup and season with salt and pepper. Stir well to dissolve the sugar.
• Bring to a simmer and cook 3 minutes. Reduce the heat to low and whisk in the cornstarch. Cook slowly until slightly thickened and syrupy, 7-8 minutes. Transfer to a bowl and set aside until ready to use.
• Prepare a smoker or light a grill for off-heat cooking at medium-high heat, about 375° F. (If you're using a charcoal grill, it's okay for the temperature to fluctuate between 375° and 350° F as the coals cool.).
• When the smoker/grill is ready, smoke the chicken, turning every 15-20 minutes during the first hour, then every 20 minutes, for about 1-1/4 hours total.
• Baste the chicken with the chile sauce a few times during the last 10 minutes of smoking. Transfer to a platter and let rest 5 minutes.
• Serve hot, passing any remaining sauce at the table.