This Honey Soy Chicken takes a few minutes to prepare for a delicious and no-fuss weeknight meal, and is perfect served with a refreshing Pineapple Cucumber Salad.
For the Honey Soy Chicken:
For the Pineapple Cucumber Salad
For the Honey Soy Chicken:
For the Pineapple Cucumber Salad:
MAKE-AHEAD TIPS
To prepare the chicken ahead of time, simply place the slashed chicken pieces into a large zip-lock freezer bag and add the marinade. Close the bag and make sure the chicken pieces are well-coated. For extra reassurance against leaks and stinky spills in the fridge, I would double-bag the chicken before putting it into the fridge, where it can be kept for 1 to 2 days. Before you cook the chicken, bring it to room temperature first by leaving the unopened bag on the kitchen counter for 20-30 minutes.
USING A GRATER
If you do not have a food processor, simply grate the garlic and ginger into a bowl, and stir through the rest of the marinade ingredients.
USING CHICKEN WINGS
This recipe also works great with chicken wings. Depending on the size of the chicken wings, they may need less baking time.
RECIPE CREDIT
Recipe adapted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/sticky-chicken-with-malaysian-salad/