Honey Glazed Chinese Chicken Recipes

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY-GLAZED CHINESE CHICKEN

Steps:

• Combine first 3 ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 2 hours or overnight, turning bag over occasionally.
• Bake chicken in 350 degrees F oven 1 hour, turning pieces over and basting with pan juices once.
• Sprinkle on green onion before serving.

HONEY GLAZED CHICKEN

Steps:

• Mix flour, garlic salt and pepper.
• Coat chicken thoroughly with flour mixture.
• Place chicken in a shallow, buttered baking dish, bake at 350 degrees for 20 minutes.
• Mix sauce of melted butter, honey, lemon juice, soy sauce and ginger, pour over.
• Continue baking, brushing occasionally with sauce for another 20 minutes, until chicken is tender.

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

CHINESE HONEY CHICKEN

Steps:

• Marinate chicken: In a large bowl mix the chicken with the rest of the marinade ingredients together. Mix well, making sure to break up the egg white. Marinate for 15 minutes.
• Make the sauce: In another bowl combine all the sauce ingredients together and whisk well.
• Coat the chicken: Add the flour to the bowl with the chicken, including the marinade) and toss everything together well.
• Preheat oil: Fill a wok with vegetable oil ⅓ of the way through. Heat over high heat until oil reaches 325°F.
• Fry the chicken: Shake excess flour from chicken and fry in batches about 3 minutes or until cooked through and golden. Mine took 3 batches to finish all the chicken. Transfer cooked chicken to a paper towel lined plate.
• Finish the chicken: In a clean wok, add about 1 tablespoon of vegetable oil and heat over medium heat. Add the garlic and cook for 20 seconds until fragrant. Add the sauce mixture to the garlic and cook until the sugar dissolves and the liquid start to boil a bit. Stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce thickens slightly. Toss in the cooked chicken pieces until each piece is evenly coated.
• Serve and garnish: Transfer the chicken to a serving plate, drizzle any leftover sauce over the chicken and garnish with sesame seeds. Serve over rice.