(My Take On) Honey Stung Chicken

Posted by Vivian in Chicken

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Today would had been described as a "perfect day" by Matty.  McDonalds' for breakfast, trip to the zoo, chicken rice for lunch and fried chicken wings for dinner.  Although it wasn't deliberately planned to be so, it is surely a good way to make up to him for the sufferings he went through the last weekend due to his gastric flu.  But his poor mummy had been up on her feet (literally) since 8.30 in the morning, except during meal time and the car ride between home and zoo, and back.  Only managed to put up my swollen legs at 10 in the evening.

Few weeks back we took the kids to Billy Bombers for dinner to celebrate Elaina being off diaper and to reward them for their well behaviour.  Instead of the usual fish and chips, the kids chose chicken and so we ordered a Honey Stung Chicken for sharing.  The portion as always was big.  2 thighs, 2 drumsticks, 1 big pile of fries and a bowl of coleslaw.  Just nice to feed Elaina, Matty and still enough for myself.  The taste of the chicken was really unique - it was both savoury and sweet.  It left me wondering if this is something I can attempt in my own kitchen.

And so I came back home, did some poking around the worldwide web but couldn't quite decide which was the right recipe to follow.  The only thing I was sure is that the chicken is coated with honey instead of the usual egg.  In other words the logical order should be flour, honey and crumbs.

I took the dive today without a recipe to follow and not knowing the outcome, but the first bite left me grinning from ear to ear.  I can only admit that I was lucky.

Dinner was satisfying... in fact overly satisfying because I bought 16 chicken wings for 3 adults and 2 kids (I must be either out of my mind or too excited about trying my hands on this dish).


Ingredients:

• Chicken drumsticks, thighs, drumlets or mid-joints 
• Light soya sauce
• Plain flour or self-raising flour
• Honey
• Panko, crushed soda crackers or dried breadcrumbs

Preparation:

• Marinate chicken with light soya sauce for at least 30 minutes
• First coat chicken with flour, then with honey and lastly with panko, soda crackers or breadcrumbs.
• Deep-fry chicken until golden brown.
• Drain off excess oil and serve hot.

Number of Servings: Dependent on quantity of chicken used and sanity level of the cook

Today was the first time I had used self-raising to coat the chicken instead of plain flour.  According to my mum-in-law plain flour clumps after coming into contact with the chicken but not self raising flour.  And so I took her advice.  It really did make the coating process much easier... or at least the first step because I cannot say so for the honey as opposed to egg.  It was so sticky that by the time I was done with the coating my fingers were so well-coated and looked as though they were ready to be fried.