When honey, soy sauce and a hot pan collide you get these deliciously caramelised chicken thighs. Serve them with a refreshing Japanese-style salad and crispy sesame fries – just the thing for soaking up any extra sauce!
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/ Serving 4 people
/ Serving 4 people
mixed salad leaves
Japanese dressing(ContainsSoy, Sesame)
black sesame seeds(ContainsSesameMay be presentMilk, Soy, Gluten, Peanuts, Tree Nuts)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 0.5cm-thick fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. Remove the tray from the oven and sprinkle over the black sesame seeds. Bake until golden, a further 5 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the bowl and toss to coat.
Roughly chop the tomato. Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly.
TIP: The marinade will darken and caramelise, this adds to the flavour!
In a medium bowl, combine the mixed salad leaves and tomato. Just before serving, add the Japanese dressing and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp!
Thickly slice the chicken. Divide the honey-soy glazed chicken between plates, spooning over any remaining glaze from the pan. Serve with the sesame fries, Japanese-style salad, lemon wedges and garlic aioli. Sprinkle with the crispy shallots.