Honey Chicken Chop
This honey chicken chop recipe is so easy to prepare and will be a family favorite!
It’s absolutely great with rice or even on its own.
An authentic Asian flavor without a lot of fuss.
It’s absolutely great with rice or even on its own.
An authentic Asian flavor without a lot of fuss.
Ingredients:
2 boneless chicken thigh & leg
2 tablespoons of soy sauce
3 tablespoons of oyster sauce
3 tablespoons of honey
100ml water
½ inch of ginger (sliced)
3 cloves of garlic (sliced)
2 stalks of spring onion
OKI Premium Sunflower Oil
Toasted sesame
2 tablespoons of soy sauce
3 tablespoons of oyster sauce
3 tablespoons of honey
100ml water
½ inch of ginger (sliced)
3 cloves of garlic (sliced)
2 stalks of spring onion
OKI Premium Sunflower Oil
Toasted sesame
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. Debone the chicken thigh and leg, wash and dry the chicken thigh with kitchen towel. With the tip of a toothpick, poke the chicken all over and set aside.
2. In a mixing bowl, add in soy sauce, oyster sauce, honey and water. Stir well.
3. In another mixing bowl with chicken thigh, put the sliced ginger, sliced garlic and spring onion on top of the chicken. Then pour in the honey mixture to the chicken. Stir to mix well so the chicken thighs are nicely coated.
4. Cover with cling wrap and marinate for at least 2 hours in the refrigerator.
5. Heat OKI sunflower in a pan over medium low heat, carefully place the marinated chicken thigh in the pan. Cook for about 6 to 7 minutes and flip to the other side and continue to cook for another 6 to 7 minutes until cooked through. Then remove excess oil from the pan.
6. Pour the honey mixture into the pan and bring to a gentle boil over medium low heat with lid on. Dish and serve hot
2. In a mixing bowl, add in soy sauce, oyster sauce, honey and water. Stir well.
3. In another mixing bowl with chicken thigh, put the sliced ginger, sliced garlic and spring onion on top of the chicken. Then pour in the honey mixture to the chicken. Stir to mix well so the chicken thighs are nicely coated.
4. Cover with cling wrap and marinate for at least 2 hours in the refrigerator.
5. Heat OKI sunflower in a pan over medium low heat, carefully place the marinated chicken thigh in the pan. Cook for about 6 to 7 minutes and flip to the other side and continue to cook for another 6 to 7 minutes until cooked through. Then remove excess oil from the pan.
6. Pour the honey mixture into the pan and bring to a gentle boil over medium low heat with lid on. Dish and serve hot
