There is a Chinese restaurant a bit of a drive from me that serves something like this (but as a whole chicken) and I have been obsessed with it ever since I tasted it. If we are ever in the vicinity at dinner time, we head over and get this dish.
After some discussion with Bree and needing a chicken recipe with honey for our Honey for Life recipes, we have finally nailed it. Not exactly the same as the restaurant version, but I might say, could be better! Big call, but I will be making this on regular rotation. Serve it with some steamed rice, some stir fried greens like bok choy or even broccoli and green beans. YUM!
Chicken dinner is ready!
(Then go and try some of our other winner winner chicken dinners!)
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- 4 cloves garlic
- 20 Grams fresh ginger
- 80 Grams soy sauce
- 2 Tablespoons Chinese black vinegar (no subs)
- 2 Tablespoons shaoxing cooking wine
- 120 Grams honey BUY
- 2.5 Kilos chicken pieces, skin on, bone in
- 3 cloves garlic
- 2 spring onions
- 1 red chilli
- 100 Grams Chinese black vinegar (no subs)
- 2 Tablespoons honey BUY
- 2 Teaspoons sesame oil
- 1 large cucumber sliced
- 1 Handful fresh coriander or cilantro
- 4 spring onions, sliced
- 1 red chilli sliced
To make the marinade, place garlic and ginger into the Thermomix bowl. Chop 5 sec/speed 6. Add remaining marinade ingredients, except chicken and cook 4 min/70°C/speed 2.
Place chicken pieces into a large container or bag. Pour marinade over and toss to combine. Refrigerate for at least 2 hours, longer if possible.
Preheat oven to 200°C and line a baking tray with paper.
Place chicken onto prepared tray, brush with any excess marinade. Roast for 50-60 minutes until starting to blacken and cooked through.
To make the sauce, place garlic, spring onions and chilli into the Thermomix bowl. Chop 5 sec/speed 6. Add remaining sauce ingredients and cook 5 min/80°C/speed 1.
Pour sauce over roasted chicken and toss to coat well.
Serve chicken immediately with cucumber, coriander, spring onion and chilli on the side.