Crispy Honey Soy Chicken with Quick Pickled Veg

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preparing the quick pickled vegetables. Combine the sliced carrot, cucumber, and red onion in a bowl. Sprinkle with salt and leave for about 10 minutes to draw out moisture, then rinse and pat dry. In a separate bowl, dissolve the sugar in the vinegar, then toss the vegetables in the pickling liquid and leave to marinate for at least 15 minutes. Optionally, add a drizzle of sesame oil.

Step 2

While the vegetables are marinating, prep the chicken by patting it dry with kitchen roll. Dip each piece of chicken into the beaten eggs, then coat in cornflour, shaking off any excess. Let the chicken rest for 5 minutes to set the coating.

Step 3

Heat oil in a frying pan or wok over medium-high heat. Fry the chicken in batches until golden and crispy, being careful not to overcrowd the pan. Once the chicken is cooked, drain it on paper towels to remove excess oil.

Step 4

To make the sauce, heat a small splash of oil in a separate pan. Add the chopped garlic, ginger, and sliced chillies (if using) and fry for about 30 seconds until fragrant. Stir in the soy sauce, honey, vinegar, and sugar, and cook for a further minute.

Step 5

Add the cornflour slurry to the sauce and simmer for a few minutes until it thickens slightly. Optionally, stir in sesame oil for extra flavour.

Step 6

Finally, toss the crispy chicken in the sauce until it’s well coated. Serve with the quick pickled vegetables on the side and a portion of steamed rice or noodles.