Healthier Honey Chicken
- 1kg Our Cow chicken breast, cubed
- 2 tbs light soy sauce
- ¾ cup corn flour
- 1 clove garlic, finely grated
- ½ cup chicken stock
- ⅓ cup honey
- 1 tbs Shaoxing wine
- 1 tsp black sesame seeds, to serve
- 2 spring onions, thinly sliced, to serve
- steamed jasmine rice, to serve
- coconut or grapeseed oil, for drizzling
Preheat oven to 200°C and line a large baking tray with baking paper.
Place chicken in a bowl and toss with soy sauce to coat. Place corn flour in a separate bowl and coat chicken pieces in flour, shaking off excess. Transfer to baking tray, allowing space around each piece of chicken so they cook evenly. Drizzle or spray chicken with oil and bake for 10-12 minutes, turning chicken over halfway through cooking, until golden and cooked.
Meanwhile, in a wok or large frypan, combine the garlic, chicken stock, honey and Shaoxing wine over a medium heat. Bring to a gentle simmer then turn off the heat until ready to use.
When the chicken is done, return the sauce to a medium heat and add the chicken. Toss to coat in the honey sauce and transfer to a serving platter. Sprinkle with sesame seeds and top with spring onions. Serve with steamed rice.