Want to have some crunch in your chicken and yet an 'oil-splatter-free' stove? This is the dish that you can get the crunch, the oompph and 'no-mess' in the kitchen. My boy gobbled up 5 pieces! A rare event as he is not a big fan of meat.
Ingredients
800g thigh meat-cut into bite-sized and marinated with dashes of salt and pepper
1/2 pack of Panko (can be bought from Asian store)
2 medium eggs-beaten
Honey Garlic Sauce
4 cloves of minced garlic
6 tbsp honey
1 tbsp tomato ketchup
3 tbsp soy sauce
1 tsp salt
1 tsp sugar
2 tsp of cornstarch mixed in 1 dl of cold water
Method
- Preheat oven to 200 degs and grease a baking pan with some oil.
- Dip chicken into the egg mixture and coat well with Panko.
- Put chicken into baking pan, drizzle some oil over them and bake for 15-20 mins or till golden brown.
- Heat up a pan with some oil.
- Fry garlic till fragrant and add in honey garlic sauce, except the cornstarch mixture.
- At medium heat, let it simmer for 3-5 mins. The sauce will thicken. Add in cornstarch mixture.
- Stir well and add in chicken.
- Mix well till all the chicken is coated with sauce. Turn off heat.
- Serve warm with rice or any other main dishes.
Recipe is adapted from Damn Delicious.net
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