Honey Chicken Recipe

INGREDIENTS:

1.5 kg chicken thighs and legs

Half a head of garlic, minced

6 tablespoons vegetable oil, divided

5 teaspoons cornstarch, dissolved in 1 cup of water

1 240 ml can pineapple juice

2 tablespoons fish sauce

2 tablespoons soy sauce

A dash of cinnamon

3 tablespoons white cane vinegar or apple cider vinegar

Salt and pepper, to taste

2 pieces star anise

½ cup honey


INSTRUCTIONS:

1. Heat 3 tablespoons vegetable oil in a non-stick pan over medium heat. Sear the chicken

on both sides, until it begins to brown, around 5-10 minutes on each side. You might

need to do this in batches.

2. Make the sauce: Heat the remaining 3 tablespoons oil in a large sauce pan (large

enough to hold the chicken pieces as well) over medium heat. Add the minced garlic and

allow to fry until fragrant but not burnt. Add the pineapple juice and cornstarch mixture.

Mix well

3. Add the rest of the sauce ingredients and stir everything together over medium heat until

the sauce thickens. Adjust the seasoning to your preference.

4. Lower the heat and add in the chicken and cook, covered, for 30-45 minutes or until

chicken is cooked tender.

5. In the last 5 minutes of cooking, increase the heat to high and cook until the sauce has

reduced, thickened and is slightly sticky. Frequently stir everything together to stop it

from burning. When done remove from heat and serve warm.