Crispy Honey Glazed Chicken
Crispy honey glazed chicken meets rich ginger & soy sticky rice in this mouthwatering fusion of sweet, savoury, and umami. A crave-worthy dish that turns dinner into a showstopper!
- 16 - 30 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Ginger & Soy Sticky Rice
- 2 chicken breasts, cut into thick slices
- Salt & Black Pepper
- 2 egg whites
- 4 tbsp cornflour
- 300ml sunflower oil
- Glaze Ingredients:
- 4 tbsp Runny Honey
- 2 tbsp soy sauce
- 1 clove garlic, crushed
- Large pinch dried chilli flakes
- 2 tbsp water
- 1 tsp Cornflour
- To Serve:
- 1 large carrot, cut into ribbons
- 100g Edamame, cooked for 3-4 minutes
How to make Crispy Honey Glazed Chicken
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In a small pan heat the honey, soy sauce, garlic and chilli flakes. Make a paste with the cornflour and water, stir into the pan and cook for 2-3 minutes until thickened.
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Season the chicken pieces with the salt and pepper. Mix together the egg whites and cornflour to make a smooth batter.
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Heat the oil in a shallow frying pan to 180 ̊c or until a cube of bread dropped into the oil browns in 15 seconds
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Add the chicken slices to the batter and coat well. Add to the hot oil and cook for 5- 7 minutes until golden brown all over. Drain on absorbent paper.
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Heat the rice according to pack instructions.
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Arrange the chicken over the rice and drizzle over the sticky glaze. Serve the Edamame and carrots on the side of the bowl