by @henke

Honey Chicken with Ginger & Nuts

Name: Honey Chicken with Ginger & Nuts
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 600 Chicken Thigh Fillet; 1 tbsp Light Soy Sauce (Japanese works); 1 tbsp Shaoxing Wine (White wine works well); 1 tsp Cornstarch; 2 tbsp Hoisin Sauce; 1.5 tbsp Honey; 1 tbsp Oyster Sauce; 1 tsp Dark Soy Sauce; 1 tsp Rice Vinegar (Cherry vinegar works well); 0.5 dl Water; 2 Garlic Cloves, pressed; 2-3 cm Ginger, finely grated; 1 tsp Chinese Five Spice; 1.5 dl Cashew Nuts; 2 Scallions, chopped; Neutral oil

A real umami bomb! Sweet & round (honey + hoisin) Warming (ginger, garlic) Nutty & crunchy (roasted cashews/peanuts) A little acidity & deep umami

3 servings45 minEasyAsian

Ingredients▾

Chicken

4 items

600 Chicken Thigh Fillet
1 tbsp Light Soy Sauce (Japanese works)
1 tbsp Shaoxing Wine (White wine works well)
1 tsp Cornstarch

Sauce

6 items

2 tbsp Hoisin Sauce
1.5 tbsp Honey
1 tbsp Oyster Sauce
1 tsp Dark Soy Sauce
1 tsp Rice Vinegar (Cherry vinegar works well)
0.5 dl Water

Aromatics

3 items

2 Garlic Cloves, pressed
2-3 cm Ginger, finely grated
1 tsp Chinese Five Spice

Nuts & Greens

3 items

1.5 dl Cashew Nuts
2 Scallions, chopped
Neutral oil

Method

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113 min
1. Prepare. Cut the chicken into larger bite-sized pieces. Mix with soy sauce, Shaoxing, and cornstarch. Let rest for 10–15 min.
25 min
2. Roast the nuts. Dry-fry the nuts until golden → set aside.
35 min
3. Fry the chicken. Hot pan/wok + oil. Fry the chicken hard until golden. Remove.
410 min
4. Build the flavor. A little new oil. Sauté garlic + ginger (low heat, fragrant – not burnt). Add all sauce ingredients. Let bubble for 1–2 min until glossy and slightly thick.
510 min
5. Assemble. Return the chicken. Add the nuts. Toss until everything is sticky, dark, and glossy.
65 min
6. Finish. Taste → more honey = rounder, more vinegar = brighter. Top with scallions.