HONEY SWEET PLUM SAUCE FRIED CHICKEN

Chicken meat is one of the fastest cooking ingredient compared to other types of meat like beef, mutton or pork. It can be cooked in many ways, grilled, breaded, deep-fried/pan-fried, roasted, baked and boiled, etc.

Chicken is also a good source of niacin [vitamin B3] - which aids in metabolism; vitamin B6 - important to immune system and blood sugar level maintenance; biotin [vitamin B7] - which helps cell growth; and vitamin B12 - which is involved in nerve cell and red blood cell maintenance. It also contains iron [oxygen transport and cell growth] and zinc [immune system functioning and DNA synthesis].

Having shared this much of information about chicken meat, this is one of the many easy chicken dishes which I prepared with honey sauce.
Joyce has shared some nutritional facts about honey which is high in antioxidants, improve digestion and good for the skin etc.  Looks like this is a nutritious and healthy dish which we can prepare for our family.

 The chicken pieces can be deep fried or pan fried.  If you prefer crispy fried chicken pieces then you can cooked it using deep frying method.  I prefer pan-fried in a non-stick pan/wok as no oil or not much oil is needed to cook them.
Fragrant fried chicken in tasty sweet sauce.  It is appetising enough to go with rice and definitely suitable for the young and teenagers in the family.  Of course, the elders can once in awhile indulge in it, too.

Ingredients

[serves 2-3]

2-3 deboned chicken whole legs with skin

1 big onion - coarsely chopped

1 red chill or 2 chilli padi - chopped

1 tbsp toasted sesame seeds

Garnishing - some chopped spring onions

Marinade for Chicken

1/2 tsp of salt and sesame seed oil

1 egg white

2 tbsp cornflour [can omit if chicken is with skin on]

Sauce Ingredients [combined]

3 tbsp plum sauce

2 tbsp honey

1/2 tbsp sugar

1 tsp sesame seed oil

1. Chop chicken into bite size pieces or keep whole.  Marinate with seasoning for several hours.
2. Heat up wok with enough oil for deep frying in medium hot oil until lightly golden and cooked or heat up a non-stick wok without oil, pan fry chicken whole legs [skin side first] until oil oozes out and skin is golden brown. 
3. Turn over to fry the meat side until cooked and brown.  Dish up.
4. Using the same wok [remove excess oil], saute onions and chillies until fragrant.  Pour in the combined sauce, bring to boil until bubbly.  Return the fried chicken to the wok, mix well with the sauce.
5. Dish up and sprinkle sesame seeds and spring onions as garnishing.  Serve hot.
   
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]