Honey Chilli Chicken
“This is a fantastic Friday night meal, sticky, sweet and spicy”
— Nigel Thompson


Serves 5


Step 1

Rinse the rice until the water runs clear, then add to a pan of water. Bring to the boil and cook for 10 minutes once boiling

Step 2

Finely slice the spring onions diagonally, finely chop the chilli and finely slice the garlic

Step 3

Butterfly the chicken, then slice into strips

Step 4

Season the chicken with salt and pepper, then give it a mix. Add garlic and ginger paste, 1tbsp rapeseed oil, rice wine vinegar, mirin and 1tbsp soy sauce, then mix well

Step 5

Crack the egg into the chicken, add lemon juice and mix. Leave to marinate whilst you drain the rice

Step 6

Heat a pan of oil and add the cornflour to the chicken. Mix well until nicely coated, then carefully drop each strip into the oil until the pan is full, then repeat

Step 7

Once the chicken is golden and crispy, remove from the pan and drain on a piece of kitchen paper

Step 8

Whilst the chicken is draining, cover with a second sheet of kitchen paper and heat a pan with 1tbsp rapeseed. Add the garlic whilst the oil is still cold, then add the chilli once the garlic has begun to sizzle

Step 9

After a minute on a low heat, add the remaining soy sauce. Add the honey, then reduce for 2 minutes and add the spring onions and allow to reduce further

Step 10

When the sauce is nearly your desired consistency, add the chicken and coat well. Serve with rice and extra spring onion and enjoy!
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