Sticky Honey Chicken

I really like Chinese takeaway. But, unfortunately I can’t eat takeout every day. Would that I could!

So this weekend, try this little homemade wonder. It is basically is my at home version of honey chilli chicken.  It's easy to whip up, and it really does satisfy that hungover craving that you may or may not suffer from come Sunday...

The chicken comes out beautifully sweet and tender and this is fast becoming one of my favourite dinners!

The great thing about making it yourself is that you can play up the flavours that you prefer – I don’t like sour so I keep the vinegar element to a minimum, but I like honey and chilli so I amp up those, and I throw in some sesame for good measure. Peanuts would also be killer with this.

serves 2

Ingredients for the chicken

• 3 chicken breasts, cut in half
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp ground ginger
• 1 tbsp sesame oil
• Salt and pepper

Ingredients for the sauce

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 pepper, diced
• 3 garlic cloves
• 1 tbsp paprika
• 1 tsp oregano
• Pinch cinnamon
• Pinch cayenne
• Pinch ginger
• ¼ cup honey
• ½ cup pasatta
• ¼ cup soy sauce
• 1 tbsp sweet chilli sauce
• 1 tsp mirin
• 1tsp Worcestershire sauce

Method

Place the chicken in a bowl with the paprika, garlic, ginger and sesame oil. Season and set aside for 30 minutes.

Heat a pan and add in the marinated chicken and sear until the outsides are golden. Remove to a bowl.

Heat the oil, and add the diced veggies. Cook for a few minutes until softened. Stir through the garlic and herbs/spices and let cook for a few minutes.

Drizzle over the honey and stir through until bubbling.

Add the rest of the sauce ingredients and bring to a simmer.

Add back in the chicken, stir to coat, turn the heat down and let cook for 30-45 minutes. You might need to add a little water towards the end to loosen the sauce a bit.

Scatter over some chilli flakes, sesame seeds and scallions, and serve with rice or roasted sweet potatoes.