Honey Chicken

 

I haven't been cooking as much lately, but one thing I did make recently was honey chicken. My sister wanted to make an Asian-inspired meal, so we picked out the honey chicken recipe, and Jennifer focused on making rice, fried yard beans, and some frozen pork and leek dumplings while I made the chicken. 

We had chicken thighs at home, not chicken breasts, so it was a bit of a challenge cutting the chicken pieces up to be battered and deep fried, but other than that it is a very simple recipe. I mixed up the batter, and as I cut the chicken pieces, I dropped the chicken into the batter. It turns out I had just enough batter for about 12-14 chicken thighs. 

Once the chicken had sat in the batter for a bit, I got the deep frier heating. In the meantime, I got a head start on  the honey sauce, which you make on the stove top. Once the chicken is cooked, it has to go into the sauce, so I wanted to be sure it was ready. I really appreciated the fact that, in this recipe, you get to use a lot of ingredients that you probably already have in the house, or you only have to buy once. Ingredients such as honey and rice wine vinegar can last a long time, and once you have these ingredients in the house you can make a variety of dishes. 

Once the chicken was fried, it had a really nice light coating of batter that reminded me a bit of KFC. Then I tossed the chicken into the lovely sweet sauce. It was delicious, and fed four people really nicely. Overall it was incredibly simple and delicious!