Kwoklyn Wan’s honey chilli chicken recipe

Tender pieces of crispy coated chicken with spring onion greens in a sweet and spicy honey-chilli glaze.

honey chilli chicken
Sam Folan

SERVES 2

50g cornflour
1⁄2 tsp salt
250g diced chicken (breast or thigh)
250ml vegetable oil
150g diced onion
2 tsp ginger purée
5 spring onion greens, roughly chopped on the diagonal
2 tbsp honey
1 tbsp fermented chilli bean paste (doubanjiang, see tip below)
80ml lemon juice
1⁄2 tbsp light soy sauce

  1. Mix the cornflour and salt together in a large bowl, then lightly coat the chicken pieces with this seasoned flour and bang off the excess.
  2. Heat the oil in a wok over a high heat and fry the coated chicken pieces for 4-5 minutes, stirring regularly to ensure even cooking and browning. Transfer the chicken to a wire rack or a plate lined with kitchen paper, then carefully tip the excess oil from the wok into a heatproof bowl to use in another recipe (once cool, strain to remove any cornflour residue).
  3. Return the chicken to the wok, place back over a high heat, add the diced onion and ginger purée and cook for 1 minute, then add the spring onion greens and cook for another 30 seconds. Add the remainder of the ingredients and continue to cook for a further 2 minutes. As soon as the sauce starts to bubble, give it a final stir and transfer to a serving plate.

TIP If you have trouble finding doubanjiang, you can replace it with Lee Kum Kee Chilli Bean Sauce, which is available in supermarkets.

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1o minute Chinese takeaway


Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.