Monday, 16 April 2012

Honey Glazed Chicken

My favourite types of Chinese dishes are the ones where the chunks of meat are battered and fried to crispiness before being coated in a tangy sauce (yes, I'm an unrepentant Panda Express orange chicken addict).  Needless to say these are also the messiest, most labour-intensive, and highly caloric and fatty dishes as well!  What's not to love?.... aside from the disaster it wreaks on your kitchen and the time it takes to make it?  This recipe is a good middle ground that I really liked the texture of as well as the taste, and it's easy to make and won't make a wreck of your kitchen.

Honey Glazed Chicken
2 lbs diced uncooked chicken breast
1/3 cup flour
Salt and pepper to taste
4 tablespoons butter
1/2 cup honey
4 cloves garlic, pressed
tablespoons lemon juice
tablespoons soy sauce
1 teaspoons ground ginger 

Heat oven to 350F. 

In a shallow dish combine the flour, salt, and pepper.  Dip each piece of chicken in the flour mixture and coat evenly.

Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate the chicken in a single layer.  Arrange chicken in pan and bake uncovered for 30 minutes.

Meanwhile, in a small saucepan, melt remaining the butter and add the honey, lemon juice, soy sauce, and ginger.  Add garlic done through a garlic press.

After chicken has baked 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 15 minutes, and then turn broiler on low until sauce consistency thickens and caramelises into a glaze, basting/turning frequently with a wide spatula.

Serve with rice or noodles.  Mmmmmm, noooodles.....

1 comment:

  1. We just had something similar to this the other night except it was beef. I love spicy chinese food!