Honey-Ginger Chicken Bites

  • 16 Dec - 22 Dec, 2017
  • Mag The Weekly
  • Cookery


· 2/3 cup honey

· 2tbsp ginger, minced

· 2tbsp fresh lemon juice

· 2tbsp cider vinegar

· 2tbsp low-sodium soy sauce

· 2tsp dark sesame oil

· 1tsp orange rind, grated

· 1tsp Worcestershire sauce

· 4 garlic cloves, minced

· 1¼ lbs. skinless, boneless chicken thighs, cut into bite-sized pieces

· Cooking spray

· 1tsp salt

· ¼ tsp black pepper

· 2tsp cornstarch

· 2tsp sesame seeds, toasted (optional)


Combine first nine ingredients till garlic in a large zip-top plastic bag; seal and shake well then add in chicken, seal and toss to coat. Refrigerate for at least two hours or overnight, turning occasionally. Preheat the oven to 210°C. Remove chicken from the bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper and bake for 20 minutes, stirring once. While the chicken is cooking, strain marinade through a sieve into a bowl, discarding solids. Place marinade in a saucepan and bring to a boil. Cook for about three minutes; skim solids from surface. Combine cornstarch into two teaspoons of water in a small bowl and stir with a whisk. Add cornstarch mixture to the pan, stirring with a whisk and cook for a minute. Remove from heat and pour glaze into a large bowl. Preheat broiler; add chicken to glaze and toss well to coat. Place chicken mixture on a jelly roll pan; broil for about five minutes or until brown, stirring twice. Sprinkle with sesame seeds, if desired, and serve on sticks or rice.