Recipe

Crispy chicken coated in a sweet honey garlic sauce, served with golden fries.

Prep time: 15 mins | Cooking time: 40 mins | Serves 4

Cardiff Mum | Main

Ingredients  

• 600g Chicken Drum Fillets, Sliced
• 2 Tablespoons Cornflour
• 1 Teaspoon Garlic Granules
• 200ml Olive Oil
• 1 Tablespoon Butter
• 6 Cloves Garlic, Minced
• 120ml Honey
• 80ml Chicken Stock
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sesame Seeds
• Salt And Pepper
• 4–6 Large White Potatoes
• Drizzle Of Olive Oil
• Salt And Pepper

Method

1. Preheat the oven to 200°C for the fries, or prepare the air fryer if using one. Slice the potatoes thinly, wash them, and add them to a large saucepan of boiling, salted water. Boil for 6–7 minutes, then drain and pat dry with kitchen roll. Add the potatoes to a large baking tray or air fryer with plenty of oil, salt, and pepper, and cook at 200°C for 25 minutes, turning halfway.
2. Place the sliced chicken into a bowl with the cornflour, salt, pepper, and garlic granules, and mix until all the chicken is coated. Heat the olive oil in a large frying pan and add half of the chicken. Fry for 5 minutes until cooked through, then remove and set aside on kitchen roll. Repeat with the remaining chicken.
3. To make the sauce, add the butter to a frying pan and let it melt. Then, add the minced garlic and stir. Add in the honey, chicken stock, rice vinegar, and soy sauce. Let the sauce simmer for 3 minutes to thicken, then turn off the heat. Add the chicken to the sauce and coat the pieces well.
4. Remove the fries from the oven or air fryer and transfer them to plates. Add some chicken pieces on top, sprinklr some sesame seeds and serve.