Honey chilli chicken

This classic honey chilli chicken dish from our vintage Chinese Cooking Class Cookbook is one for the ages. First published in 1978, this recipe is a little bit sweet, a little bit spicy, and always in style.

Ingredients

1.5kg (3lb) chicken

flour

salt

oil for deep-frying

2.5cm (1in) piece green ginger

2 tablespoons honey

2 teaspoons cornflour

1/3 cup water

1 tablespoon Chinese chilli sauce

1/3 cup lemon juice

2 teaspoons soy sauce

6 shallots (long green onions)

Method

Cut chicken into serving-size pieces. Coat chicken pieces lightly with flour, which has been seasoned with salt.

Fry half the chicken in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until chicken is cooked through. Remove from oil, drain on absorbent paper. Repeat with remaining chicken. Pour off excess oil, leaving one tablespoon of oil in pan.

Add peeled and grated green ginger to pan, saute gently one minute. Add honey, stir for one minute. Next, add combined cornflour, water, chilli sauce, lemon juice and soy sauce. Stir until sauce boils and thickens.

Add chicken, toss in sauce for three minutes or until chicken is heated through. Add sliced shallots, cook for a further minute.

What to serve with honey chilli chicken

Serve this sweet and sticky Chinese honey chilli chicken dish as part of a delicious banquet. Cook up a special fried rice or perfectly cooked yet simple rice, stir-fried vegetables or steamed Asian greens with char siu sauce.