I’m a conservative in the kitchen. Not all the time, but most of it. I experiment for sure, just not every day. This recipe I’m about to show you how to make was one of my proudest achievement when I first started cooking seriously. But later on, I was disappointed because as it turns out, I’m not the first one to come up with the idea. (BOOOO)
Oh well, better to find out by myself than from somebody else right?
Anyway, the recipe is HONEY MUSTARD CHICKEN.
If I recall the history of coming up with the recipe correctly, I was dead bored of my cooking at the time. I was cooking Chicken on my stove, and looked beside me to find Honey. So I immediately opened up my fridge and found a yellow container of Mustard on it. So I picked it up, mixed it with the honey, and VOILA. Magic.
This recipe is actually savory and sweet at the same time. But there’s no denying that you can actually stretch the recipe to your liking.
There’s no limit to the type of Protein you’re going to use too! But I prefer Chicken because it is a lot more succulent than Beef, and it meld with Honey and Mustard perfectly.
For 2 Servings you will need
200 grams of Chicken Thigh fillet. For health conscious crowd, you can substitute with Breast meat. Caution though, they tend to dry out (unless you brine it). And when they do, it doesn’t taste good with the H&M sauce.
4 tbsp of Cornstarch
2.5 tbsp of Honey
1 tbsp of Mustard. Experiment with the types of Mustard you have. I like to use Whole Grain mustard. Regular yellow mustard will work as well.
2 Cloves of Garlic. Grated/Minced finely
Salt to taste
Pepper to taste
2 tsp of Paprika Powder
Oil for frying.
(optional) Coriander leaves, chopped finely.
(optional) Sesame Seeds
Ready? Here We Go!
Step 1 – Clean your chicken and cut it into bite size pieces (if you haven’t done so). About 2 cm x 2 cm. Pat it dry with kitchen towel, set it aside.
Step 2 – Meanwhile, mix Honey, Mustard, Paprika Powder, Salt and Pepper in a small bowl. Set it aside
Step 3 – Mix your Cornstarch with Salt, Pepper, and Paprika, and give it a mix. Then dredge the chicken piece in it
|A bit of salt|
|As always, MIX|
Step 4 – Get a non-stick pan, give it a light splash of oil. Let it heat up on Medium high heat. Once the pan is scorching hot, add the chicken. If your pan can’t cook everything at once, do it in batches. Cook them for about 1,5-2 minutes (or until pale white and crispy) on each side. Set it aside.
Step 5 – Heat another pan on medium heat. Put the garlic in, and stir quickly to avoid burning it. Once it smells good, put the chicken in first, and then the sauce mix. Turn the heat to low, and let the sauce caramelizes beautifully! Just before serving, turn off the stove, and sprinkle the Coriander leaves (purely optional). Once the sauce is nice and sticky, plate it.
|This here is Garlic and Oil|
|The chicken goes in|
|Sauce tossed in!|