Woo hoo! I managed to recreate this restaurant favourite dish of mine and it doesn’t require deep frying! Honey chicken (mut chup gei) is savoury and sweet, my favourite combination. The dish is typically cooked this way – first marinating the chicken in the usual suspects, deep-frying the chicken, cooking the sauce and tossing the chicken in the sauce. I didn’t want to do any frying at home so I used the braising method, that RC taught me, to cook the chicken instead. Here’s my version of the dish:
Half a chicken, cut into pieces
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon oyster sauce
1 tablespoon Chinese cooking wine
1 heaped teaspoon corn starch
Dashes of salt and pepper
2 cloves of garlic, roughly chopped
1/4 cup vegetable broth
1 heaped tablespoon crushed roasted sesame seeds or 1 tablespoon roasted sesame seeds
3 tablespoons honey
1 tablespoon oyster sauce
1 teaspoon dark soy sauce (to add colour)
1. Marinade the chicken with the first six ingredients and leave for half an hour.
2. Heat 2 tablespoons of oil in a frying pan. Stir-fry garlic for 30 seconds. Put in the chicken (watch for splatters) and quickly stir-fry the chicken till the outer parts are cooked. Pour in the vegetable broth and bring to a boil. Lower the heat, cover and let the chicken simmer for 15 minutes or until fully cooked. Dish out and set aside.
3. Pour the sauce into the pan. There may be a little liquid leftover from the chicken. Stir and let the sauce boils till it thickens. Put the chicken back into the pan and toss to coat. Sprinkle the sesame seeds over and give the chicken a quick stir. Dish up and serve.