{"id":27352,"title":"Asian Honey Garlic caramelized chicken","modified":"2025-02-06T11:21:29+01:00","plain":"Caramelized chicken with garlic and honey is not only super delicious but very, very sexy when presented over rice. ThisChinese-inspired recipe doesn't take long to make, and looks restaurant-worthy too! Ideal for impressing a date or stuffing your face in style.  \n\n\n\nAccompany this dish with my express Cantonese rice. \n\n\n\nYes, you'll have noticed the presence of ketchup, I know it's weird but it adds just the right little touch of acidity to make the dish perfect.\n\n\n\nIngredients for caramelized chicken with garlic and honey\n\n\n\n\nLight soy sauce: if you don't know what it is, go here\n\n\n\nOyster sauce: No, it doesn't taste like oysters, and you can learn more about it in my article on the subject(buy it on Amazon).\n\n\n\n\nOr with delicious fried rice\n\n\n\nTips for making caramelized chicken with garlic and honey\n\n\n\nAs always, use your eyes to detect when caramelization is taking place. Time may vary from one kitchen to another \n\n\n\nDon't hesitate to wait until the skin of the chicken is browned, as this will help the sauce adhere better.\n\n\n\nYou can accompany it with my fried rice: an orgasm of taste!\n\n\n\nIf you love the taste of garlic and honey, I've got a recipe for garlic and honey tenders.\n\n\n\n\n\n\tAsian Honey Garlic caramelized chicken\n\t\t\n\t\tA delicious recipe for caramelized chicken. A guaranteed delight! \t\n\t\n\t\t\t\n\t\n\t\t4 boneless chicken thighs (skin on and flattened by tapping with a knife)1 tablespoon   salted butterSauce3 tablespoons   of oyster sauce2 tablespoons   light soy sauce5 cloves garlic (minced)2 tablespoons   of honey1 pinch   pepper2 tablespoons   ketchup\t\n\t\n\t\t  Season chicken on both sides with salt and pepper  In a bowl, combine sauce ingredients  In a large frying pan, over medium-high heat with a base of oil, brown the chicken for 4 minutes on each side. Set aside.   Add the butter followed by the sauce to the pan over medium heat.  Allow to reduce    Raise heat to high and return chicken, cooking for 2 minutes on each side (until sauce sticks).  Transfer the chicken to a cutting board and cut into neat strips.  Serve with rice  \t\n\t\n\t\tYou need to wait for the chicken to brown (otherwise, the sauce may not adhere as well) and also wait for it to adhere well.\n\t\n\t\n\t\tMain courseChineseSauce huitre, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27352"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27352\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20470"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}