Instructions

For the Honey Soy Chicken:

1. Preheat the oven to 200°C (390°F)(without fan).
2. Line a large baking tray with foil for easier cleaning up later.
3. Using a sharp knife, cut a few incisions into the chicken pieces on the diagonal.
4. Place the chicken pieces into a large ziplock freezer bag.
5. In a food processor, blend together the garlic, ginger, honey, soy sauce, red chilli, sesame oil, and fish sauce (see Kitchen Notes below if you do not have a food processor).
6. Pour the marinade over the chicken in the ziplock freezer bag.
7. Give everything a good mix to make sure all of the chicken pieces are well coated in the marinade.
8. I recommend leaving the chicken to marinate in the fridge for at least 30 minutes (a few hours would be ideal), but if you are in a rush, you can skip the marinating time altogether.
9. Place the chicken pieces on the roasting tray and pour over the marinade.
10. Bake the chicken for 45-60 minutes, or until they are bronzed and golden. During this time, turn the chicken over once or twice so that it can brown on all sides. And while you are in the kitchen, you may as well put on a pot of steamed rice to make the meal more substantial.
11. Once the chicken is ready, remove the tray from the oven and sprinkle the chicken with the toasted sesame seeds.

For the Pineapple Cucumber Salad:

1. Place the thinly sliced red onion in a salad bowl with the lime juice to steep for 5-10 minutes.
2. Halve and de-seed the cucumber, before chopping the cucumber into large bite-sized chunks.
3. Peel and chop the pineapple into similar-sized pieces as the cucumber.
4. Add the cucumber and pineapple to the steeped onions and toss everything to combine.
5. Season with sea salt just before serving.