From the editor

Candy Chicken recipe >> by The Lion Chicken >>

18 March 2015

Deze Candy Chicken wil je proeven!

I’ve never had such delicious chicken before!”, yelled Thole (the boyfriend) when he had his first bite of it.
And that guy has had eaten quite some chicken for a lifetime already. Mmm, perhaps Thole is right after all? This Candy Chicken recipe is great with cabbage or rice with sweet and sour pickled cucumber!

This is what you need (for 4 persons

– 2 chicken fillets;
– handful of flour;
– handful of sesame seeds;
– egg;
– 1 clove of garlic;
– 3 tbsp honey;
– 2 tbsp soy sauce;
– 2 tbsp ketjap;
– 2 tbsp sweet and sour sauce (the spicy kind);
– 2 tbsp sesame oil;
– 1 tbsp corn starch;
– a little bit of Sriracha if you like spicy; and
– salt & pepper.

This is how you make Candy Chicken

Peel and press the garlic. Make a marinade from honey, soy sauce, ketjap, garlic and sweet and sour sauce. Roast the sesame seeds in a frying pan without oil for 3 minutes until brown. Keep moving the seeds around when frying to avoid burning.

Cut the chicken fillets into thin strips. Whisk the egg on a plate and put the flour on another plate. Dip the chicken into the egg mixture first and then the flour, pat lightly to get the excess flour off the chicken and put it on a third plate.

Heat up the sesame oil in a frying pan. Add the chicken and fry it for about 3 to 4 min until the chicken is nicely brown and lightly crunchy.

Add the sauce and then bring it into a boil. You will see that the sauce will become sticky once it is boiling. So to make it easier to cook, add two cups of cold water and stir well. Bring it to a boil again and let the sauce slowly thicken. Dissolve the corn starch with a little warm water. Add this mixture to the sauce at the last minute to make the sauce a little bit thicker if the sauce isn’t thick enough already.

Serve the Candy Chicken on a plate and sprinkle some more of those sesame seeds on top of it. Enjoy your cheat!
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Anne de Buck

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