Honey Chilli Chicken
1.5kg Chicken pieces
rice flour or cornflour
oil for deep frying - though you don't actually need to do this - just bake the chicken, tip the sauce over and cook til the sauce is thick - easier and healthier :-)
2.5cm (1inch) piece of fresh ginger
2 tbsp honey
1/3 cup water
1 tbsp chilli sauce - I made so much this summer, that I have to use it. But, at this rate I won't need to make any next year!
1/3 cup lemon juice
2 tsp gluten-free soy sauce (I use Tamari)
Coat chicken pieces in flour that has been seasoned with salt.
Fry chicken in oil (or not - just bake it)
Put a little oil in a pot.
Add peeled and grated ginger and fry gently for a minute
Add honey, stir for a minute.
Add combined water, chilli sauce, lemon juice and soy sauce.
Stir until sauce boils.
Pour over the chicken.
Sprinkle thinly sliced spring onions on top and cook a little more
This is really good, even cold, straight from the fridge at 2am - if it's good enough for Nigella ...
Note to Self: The original recipe called for Chinese Chilli Sauce, which I didn't have. My own chilli sauce is quite mild and I would add some chilli flakes next time.