Serves 10
Food | Recipes
Honey orange chicken
Recipe by Chef Eddie Leong, Shanghai Chic restaurant, Ibn Battuta Gate Hotel, Dubai
- By Chef Eddie Leong for Friday magazine
- Published:
- Cuisine
- Asian
- Dish
- Main Courses
- Viewer rating
- Image Credit: Dennis B Mallari/GNM
Prep time:
Cook time:
Total time:
Ingredients
- 5 oranges, peeled and chopped
- 3 tbsp : fresh coriander, chopped
- 400ml : light soy sauce
- 5 tsp : golden syrup honey
- 10g : five-spice powder
- 10ml : sesame oil
- 25g : chicken bouillon, dissolved in 3 tbsp warm water
- 750g : boneless chicken thighs with skin
- 25g : butter
- mint leaves, fried, to garnish
- salt and pepper
Preparation
1. Stir together orange pieces, coriander, soy sauce, honey, five-spice powder, salt, pepper, sesame oil and chicken bouillon solution. Marinate chicken for 90 minutes.
2. Preheat oven to 180°C. Heat butter in a frying pan. Remove chicken from marinade and reserve it for later.
3. Pan-fry chicken on both sides until the skin gets a little crispy. Place chicken in the oven and cook for 4 minutes.
4. Remove from the oven and drizzle the reserved marinade on top. Pan-fry chicken again for about 30 seconds to seal in the flavours.
5. Slice chicken into thin slices, garnish with mint and serve over a fresh salad.
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