Honey Chicken, faster and lighter

Honey Chicken

Serves: 2

Time: 20 minutes

Ingredient list

Chicken:

• 1 medium chicken breast (cut into chunks)

• salt and pepper

• ~2 tbsp cornflour

• 1-2 tbsp oil

Sauce:

• 1 tsp cornflour

• 1 tbsp reduced salt soy sauce

• 1 tsp vinegar

• 2 squirts (~1tbsp) honey

• 1/4 cup/60mL water

• 1 clove garlic (minced)

• Drizzle of sesame oil

• Sprinkle of sesame seeds

Methods

1. Slightly season the chicken with salt and vinegar and evenly dust and coat the chicken breast pieces with cornflour.

2. On medium-high heat, heat up 1-2 tbsp oil. Evenly lay out all the chicken breast pieces on the pan, and flip when the bottom turns golden (~60-90 seconds). Fry until all sides are golden and the chicken are fully cooked and set aside.

3. In a small bowl, mix corn flour, soy sauce, vinegar, water and honey until well-corporated.

4. Turn on the stove again and set it on low heat. Add garlic into the pan, followed by the sauce mix. Keep stirring until the sauce is reduced and dense bubbles appear. Drizzle some sesame oil.

5. Add the chicken back into the pan, evenly coat the sauces around the chicken pieces, and sprinkle sesame seeds. Ready to serve.

Dietitian’s Tips

• Testing oil temperature: Stick a chopstick or drop a little corn flour, which should sizzle.

• Use shallow fry or air fryer (190°C for 8 minutes; flip once at 6 min) for crispier chicken.

• For beginners, try to use slightly more water in the sauce to allow more time to adjust the consistency of the sauce.

• To make it a meal, balance with carbs and veggies such as rice + stir fry veggies (we used stir fry slaw mix from supermarket.)

• For vegetarians, use firm tofu, tempeh, jackfruit, or Quorn pieces instead of chicken.

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