When honey, soy sauce and a hot pan collide - you get these deliciously caramelised chicken thighs. Served with a refreshing cucumber and coriander salad and sesame potato fries, perfect for soaking up any extra sauce!
mixed sesame seeds(ContainsSesame)
mixed salad leaves
Japanese Dressing(ContainsSesame, Gluten, Soya)
garlic aioli(ContainsEggMay be presentTree Nuts)
soy sauce(ContainsGluten, Soya)
rice wine vinegar (or white wine vinegar)
Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 0.5cm 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 for 20-25 minutes, or until tender. Sprinkle with the mixed sesame seeds and bake for a further 5 minutes, or until golden. TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time.
While the potatoes are roasting, 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 marinade and toss to coat.
Thinly slice the cucumber. Finely chop the coriander. Slice the lime (see ingredients list) into wedges.
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Using tongs, pick up the chicken thigh and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, for 10-14 minutes, or until browned and cooked through. In the final 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, cucumber and 1/2 the coriander. Just before serving, add the Japanese dressing and toss to coat.
Thinly slice the chicken. Divide the honey-soy glazed chicken between plates, spoon over any remaining glaze from the pan and garnish with the remaining coriander. Serve with the sesame fries, cucumber salad, lime wedges and garlic aioli on the side. Garnish with the crispy shallots. TIP: For the low-calorie option, serve without the garlic aioli or the crispy shallots.