Enough for 3-4
If you have time let the chicken sit in the marinade for a few hours but don’t worry if you don’t have the time. If you would like to eat with some steamed rice then put this on to cook before you fry the chicken. Prepare any veg you want to eat with the dish before you start cooking too. I recommend some stir-fried beansprouts and pea shoots and maybe some roasted aubergine.
For the Marinade:
3tbsp soy sauce
1 tbsp sesame oil
2 tsp honey
1 tbsp sherry
1 tbsp rice wine vinegar
3 cloves of garlic, peeled and crushed
3cm fresh ginger, washed and finely grated
Pinch of sea salt flakes
Freshly ground black pepper
900g chicken thighs
1 tbsp ground nut oil or other oil
100ml chicken stock (or veggie stock cube or water)
1 tbsp kecap manis (or 1.5 tsp dark soy sauce + 1.5 tsp honey)
1 tsp sesame seeds, toasted
2 spring onions, finely sliced
- Put all the ingredients for the marinade into a large non-metallic bowl.
- Mix together.
- Cut the chicken thighs into strips removing any fatty blobs or hard bits as you go.
- Then put the chicken strips into the marinade.
- Stir everything together and allow to marinade for 10 mins or longer. A few hours is good.
- When ready to eat put a large non-stick frying pan over a high heat.
- Allow to heat up but not smoke. If it is smoking you will burn the honey in the marinade so allow it to cool down a little.
- Tip in the chicken and allow to brown on one side. Don’t stir – you want the chicken pieces to have a chance to brown.
- Turn and sear the other side.
- Pour in the chicken stock or water.
- Bring to a boil and then turn down the heat to a simmer.
- Allow to cook for about 8-10 minutes stirring occasionally.
- Stir in the kecap manis.
- Cook for another couple of minutes or until the chicken is cooked through.
- Either serve immediately or keep warm until ready to eat.
- Make sure you sprinkle with the toasted sesame seeds and finely sliced spring onions.
Tastes great with steamed rice and stir-fried beansprouts with pea shoots.