Hot honey chicken
Boneless chicken thighs hits a hot pan with just enough oil to encourage browning. Then comes the hot honey, poured in just at the end so it loosens, bubbles, and clings to every edge, glazing the chicken directly, creating a sticky, glossy finish.
Servings: 4 portions
Ingredients
- 300 g chicken thighs
- Salt and pepper
- Oil to fry
Hot honey
- 50 ml honey
- 1 tsp chili flakes
Instructions
Pan-fried chicken
- Cut 300 g chicken thighs in smaller pieces.
- Gently path them with a paper towel.
- Add Salt and pepper to the chicken pieces on both sides.
- Add oil to a hot pan and fry the chicken pieces until golden brown on each side. Depending on the thickness of your chicken pieces, about three minutes on each side. If you are unsure take out one of the largest pieces, cut through it and make sure no pink, raw meat is seen.
Hot honey
- Slowly heat 50 ml honey in a pan.
- Add 1 tsp chili flakes and stir.
- Heat for about five minutes until the honey have reached desired spiciness.
Optional
- For a smooth hot honey, which will also stay milder, use a small sieve to remove the chili flakes.
- Lower the heat of the frying pan and add in your hot honey with the chicken. Stir so that the chicken pieces are evenly coated.
- Fry to create a carmalised outer layer on the chicken pieces.
- Take out of the pan and serve with potatoes or rice and steamed vegetables.
Notes
The longer you infuse the chili flakes into your honey, the spicier the hot honey will be.