Honey Chili Chicken Recipes

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HONEY CHILLI CHICKEN



Honey Chilli Chicken image

Make and share this Honey Chilli Chicken recipe from Food.com.

Provided by Sueie

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 kg chicken fillets
flour
salt
oil (for deep frying)
1 teaspoon grated ginger
2 tablespoons honey
2 teaspoons cornflour
1/3 cup water
1 tablespoon sweet chili sauce
1/3 cup lemon juice
2 teaspoons soy sauce
6 shallots

Steps:

  • Dice chicken and coat lightly with flour which has been seasoned with salt.
  • Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
  • Remove from oil, drain on paper towels.
  • Repeat with remaining chicken.
  • Pour off excess oil leaving one tablespoon of oil in pan.
  • Add ginger to pan, saute gently one minute.
  • Add honey, stir for one minute.
  • Add combined cornflour, water, chilli sauce, lemon juice and soy sauce.
  • Stir until sauce boils and thickens.
  • Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
  • Add sliced shallots, cook for a further minute.
  • Serve with rice or chinese noodles.

CRISPY HONEY CHILLI CHICKEN



Crispy Honey Chilli Chicken image

Sweet and sticky honey, chilli and ginger chicken for special occasions or a quick supper. Try it once and you'll be guaranteed to add this to your favorites.

Provided by mistachesta

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
  • Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
  • Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
  • Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
  • Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
  • Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
  • Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
  • Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
  • Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD



Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 5h45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup chili garlic sauce
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons soy sauce
2 cloves garlic, grated
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken, cut into pieces
1 tablespoon minced fresh cilantro
Cucumber Salad, recipe follows
3 tablespoons rice vinegar
1 tablespoon honey
4 Persian cucumbers, cut in half lengthwise and sliced
1 tablespoon minced fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
  • Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake the chicken, covered in foil, for 35 to 45 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
  • Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
  • In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

HONEY CHILI CHICKEN



Honey Chili Chicken image

This stir-fry dish is from the cookbook Chinese Cooking Class. As with most stir-fry dishes, prepare the ingredients ahead because the cooking goes very quickly.

Provided by lazyme

Categories     Whole Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 broiler chicken
1/2 cup flour
1/2 teaspoon salt
3 cups vegetable oil
1/3 cup water
1/3 cup lemon juice
2 teaspoons cornstarch
4 teaspoons Chinese chili sauce
2 teaspoons soy sauce
1 1/2 teaspoons gingerroot, grated
3 tablespoons honey
6 green onions, thinly sliced

Steps:

  • Remove giblets from chicken and discard.
  • Rinse chicken and cut into small serving-size pieces.
  • Combine flour and salt.
  • Coat chicken pieces with flour mixture.
  • Heat oil in wok to 375ºF.
  • Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
  • Cook until golden, about 5 minutes.
  • Drain on paper towels.
  • Repeat with remaining chicken.
  • Pour all but 1 tablespoon of the oil out of wok.
  • Combine water, lemon juice, cornstarch, chili sauce and soy sauce.
  • Add ginger to oil in wok.
  • Stir-fry 1 minute.
  • Add honey to ginger.
  • Cook and stir 1 minute.
  • Add cornstarch-chili mixture to honey and ginger.
  • Cook and stir until mixture boils, about 1 minute.
  • Stir chicken pieces into chili mixture.
  • Cook and stir until chicken is hot throughout, about 3 minutes.
  • Stir in onions.
  • Cook and stir 1 minute.

Nutrition Facts : Calories 2064.3, Fat 198.3, SaturatedFat 31.1, Cholesterol 172.5, Sodium 624.6, Carbohydrate 29.8, Fiber 1.2, Sugar 14.1, Protein 45.3

HONEY CHILI CHICKEN WINGS



Honey Chili Chicken Wings image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

10 whole, fresh chicken wings, cut in pieces (20 wing pieces)
All-purpose flour
Salt
Vegetable oil
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons honey
3 teaspoons corn flour
1/2 cup water
3 tablespoons hot sauce (recommended: Frank's Hot Sauce)
1/3 cup lemon juice
2 teaspoons soy sauce
4 shallots, sliced

Steps:

  • Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)
  • Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.
  • Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.

HONEY-LIME CHICKEN



Honey-Lime Chicken image

An easy weeknight dinner for honey-lime chicken with ingredients most people have on hand.

Provided by IvyK

Categories     Skillet Chicken Breasts

Time 20m

Yield 2

Number Of Ingredients 8

⅓ cup all-purpose flour
¼ teaspoon cayenne pepper
10 ounces boneless, skinless chicken breast, cut into strips
1 tablespoon butter
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
  • Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
  • Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 41.8 g, Cholesterol 88.4 mg, Fat 8.9 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 4.5 g, Sodium 132 mg, Sugar 24.5 g

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA



Chile-Roasted Chicken With Honey, Lemon and Feta image

A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 pounds bone-in, skin-on chicken thighs and drumsticks (to substitute breasts, see Tip)
Salt and black pepper
2 large garlic cloves, finely grated or crushed to a paste
1 tablespoon honey
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 teaspoon red-pepper flakes, plus more for serving
2 fresh rosemary sprigs
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
2 ounces feta, crumbled into large pieces (a heaping 1/2 cup)
Chopped mint, dill or parsley, for serving

Steps:

  • Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
  • Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
  • Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

CHILI AND HONEY CHICKEN LEGS



Chili and Honey Chicken Legs image

Categories     Chicken     Poultry     Bake     Quick & Easy     Dinner     Honey     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 tablespoons chili powder (not pure chile powder)
1 tablespoon mild honey
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb), thighs and drumsticks separated

Steps:

  • Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan.
  • Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.
  • Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

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