Nectar. Margarine. Chicken. Indeed, it truly is pretty much as great as it sounds. Furthermore it requires insignificant fixings!
Which slice of chicken to utilize?
Today we will utilize diced boneless skinless chicken thigh. Reason being you can develop a decent outside layer on chicken thigh without it drying out. As a general rule however you can utilize different cuts of chicken, and I’ve added to a greater degree toward that in the formula card notes segment 🙂
Digging through flour
You’ll need to cover your chicken in prepared flour prior to singing. This not just assists work with increasing a crunchy outside layer to the chicken, however it likewise assimilates the sauce to fold over the chicken. Simply ensure you shake it off prior to singing or it’ll make the sauce go sludgy.
It’ll be genuinely dainty right away, so you’ll have to delicately stew it until it has a runny caramel consistency. As you do this the sauce will caramelize and the spread will brown somewhat. At first the sauce will taste genuinely sharp from the vinegar, yet this relaxes as it cooks down, to where you don’t see it.
With regards to mixing in the chicken, don’t leave it sat in the sauce for a really long time or the flour will turn soft. The flour ingests the sauce in the primary case, yet in case it’s left lounging around the flour will relax and tumble off the chicken.
Ingredients (check list):
- 1.3lb / 600g boneless skinless Chicken Thigh, diced into large bite sized chunks (see notes)
- 1/3 cup / 50g Flour
- 1 tsp Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
- 1 tbsp EACH: Unsalted Butter, Olive Oil
Honey Butter Sauce
- 1/3 cup / 110g Honey
- 5 tbsp / 75g / 2.6oz Unsalted Butter, diced into tbsp chunks (see notes)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Soy Sauce
- Salt & Black Pepper, to taste
- In a medium sized mixing bowl combine 1/3cup/50g flour with 1 tsp salt and 1/2 tsp onion powder, garlic powder & black pepper. Add in diced chicken and combine until fully coated.
- Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Once the butter has melted, stir it to combine with the oil then add in and space out the chicken. Leave to fry until crispy and deep golden on one side, then flip the pieces and cook the other side until crisp/lightly charred, with the centre piping hot. Remove from pan and turn heat down to medium.
- Melt the remaining 5 tbsp butter into the pan then stir in honey, apple cider vinegar, soy sauce and a good pinch of salt and pepper (to taste). Keep stirring over a gentle simmer until the sauce thickens to a thin caramel consistency. Check for seasoning and adjust accordingly.
- Chicken – You can make this with different cuts of chicken. Here’s what I recommend:
- Whole Chicken Breast – Butterfly two large chicken breasts right through to make 4 even sized breasts. Follow recipe as stated, just fry both sides until golden and cooked through the centre then remove.
- Diced Chicken Breast – Follow recipe as stated, they’ll just cook quicker than diced thigh.
- Whole Chicken Thigh – You can use boneless/skinless thighs, I recommend just pounding them until even thickness if you can. Follow recipe as stated. Bone in/skin on thighs can be used, just fry them skin side down first to render down the fat, then flip and lower the heat slightly until cooked right through the centre.
- Butter – I like using unsalted butter because you get so much more control over how salty it ends up. If you’ve only got salted just go easy when you season to taste. Important to measure correctly (i.e not heaping tbsps) otherwise you’ll end up with too much butter.
- Serving – I love serving this with Mustard Mash and Green Beans. Also goes nicely with rice.
- Calories – per serving with no sides.
Honey Butter Chicken
Amount Per Serving
Calories 450Calories from Fat 197
% Daily Value*
Saturated Fat 9.438g47%
Trans Fat 0.033g
Polyunsaturated Fat 2.43g
Monounsaturated Fat 8.338g
Vitamin A 392IU8%
Vitamin C 0.2mg0%