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Glazed Honey and Soy Chicken With Sweet Chilli Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From "Bill's Food" by Bill Granger. Such a light and refreshing meal!

From "Bill's Food" by Bill Granger. Such a light and refreshing meal!

Ingredients

Serves: 0

Metric Cups

For the Main

  • 125 millilitres soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 tablespoons dry sherry (or shaosing wine)
  • 1 clove garlic (finely crushed)
  • 1 tablespoon finely grated fresh root ginger (finely grated)
  • 1 chilli (finely chopped)
  • 4 chicken legs (cut into two pieces)

For the to Serve

  • cucumber
  • fresh coriander
  • lime (or lemon wedges)
  • rice (steamed)
  • sweet chilli sauce

For the Sweet Chilli Sauce

  • 3 large red chillies (finely chopped)
  • 250 millilitres rice wine vinegar
  • 2 teaspoons salt
  • 185 grams sugar
  • 1 clove garlic (chopped)

For the Main

  • 4 fluid ounce soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 tablespoons dry sherry (or shaosing wine)
  • 1 clove garlic (finely crushed)
  • 1 tablespoon finely grated fresh gingerroot (finely grated)
  • 1 chile (finely chopped)
  • 4 chicken legs (cut into two pieces)

For the to Serve

  • cucumber
  • cilantro
  • lime (or lemon wedges)
  • rice (steamed)
  • sweet chile sauce

For the Sweet Chilli Sauce

  • 3 large red chiles (finely chopped)
  • 9 fluid ounce rice wine vinegar
  • 2 teaspoons salt
  • 6½ ounces sugar
  • 1 clove garlic (chopped)

Method

Glazed Honey and Soy Chicken With Sweet Chilli Sauce is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180C (350F).
  • Stir all the ingredients, except the chicken, together in a small bowl.
  • Put the chicken in a bowl or flat dish, pour the marinade over and mix with your hands to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
  • Remove the chicken from the marinade and place, with the skin side up, in a roasting tin. Bake for 45 minutes, frequently turning the drumsticks over as they brown, and basting the chicken every 15 minutes with extra marinade.
  • For the Sweet Chilli Sauce:

  • Combine all the ingredients in a small saucepan and stir over low heat until the sugar dissolves.
  • Bring to the boil, then cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency.
  • Remove from heat and allow to cool.
  • Preheat oven to 180C (350F).
  • Stir all the ingredients, except the chicken, together in a small bowl.
  • Put the chicken in a bowl or flat dish, pour the marinade over and mix with your hands to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
  • Remove the chicken from the marinade and place, with the skin side up, in a roasting tin. Bake for 45 minutes, frequently turning the drumsticks over as they brown, and basting the chicken every 15 minutes with extra marinade.
  • For the Sweet chile Sauce:

  • Combine all the ingredients in a small saucepan and stir over low heat until the sugar dissolves.
  • Bring to the boil, then cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency.
  • Remove from heat and allow to cool.
  • Tell us what you think