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I love Chinese Honey Chicken, it’s one of those dishes that always has to be ordered when we get Chinese takeaway, along with the fried rice! Unlike Chinese Honey Chicken this recipe doesn’t have batter, instead the chicken is coated in a honey sauce.
As you can see in the photo I didn’t add vegetables to this recipe, but I do think it needs it, some broccoli, capsicum and carrot would be lovely. You can either add them steamed at the end, or add them half way through the slow cooking process.
7 comments
Yum!! I’ve got 3 extra mouths to feed tonight (bringing my total to 8) I think I might add a pile of vegies and make this for dinner, it looks delish!!
Looks Yummy! I am definitely going to try this! Thanks!
I made this! I added the vegetables as you suggested from the start (I am not a vegetable eater unless they are mixed in dishes like this) and it was so delicious!! I may have overdone the chili flakes, he likes hot and I don’t!! Still good though. 🙂
Can this be frozen?
It sure can, up to 3 months in the freezer in an airtight container. I would recommend freezing it in portion sizes so you don’t have to defrost all the leftovers at once 🙂
The instructions say to cook on low for 3-4 hours, but then where it says to add the corn flour and water it says to continue cooking on high. So do I cook for 3 hours in high or turn it up for 10 mins when I add the water?
Sorry for the confusion Angie. Cook for 3 hours on low, and then turn it up to high for 10 minutes once you’ve added the paste 🙂 Kat x