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Sunday, 18 June 2017

Honey Chicken Chop 中式蜜汁鸡扒

A sweet, moist, tender and juicy chicken chop cooked without deep frying. 

I usually baked or air fried the chicken chop as these methods are healthier, less oil and mess-free. Marinated with some savoury seasonings and baste with honey gives it a bursting sweet and savoury flavours and it's absolutely great with rice or even on its own. 

不用煎,不用炸。厨房新手都可以制作,失败几率为零。这道菜省油、快捷、 健康,做出的鸡扒肉质滑嫩,滋味一级棒。

Honey Chicken Chop packed for my 9yo to eat at school.

Photo updated: 18 January 2018.


2 Free Range Chicken Leg (boneless, about 280g) 去骨鸡腿 2只,280克

1 tbsp Honey 蜂蜜 1汤匙

Marinade: 腌料

1 tbsp Sugar 细砂糖 1汤匙

1 tbsp Oyster Sauce 蚝油 1 汤匙

1 tbsp Char Siew Sauce 叉烧酱 1汤匙

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

1/2 tsp Salt 盐 1/2 小匙

1 tsp Corn Flour 玉米粉/粟粉 1小匙

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Method: 步骤

1. Wash and dry the chicken legs with kitchen towels. 

2. Mix all marinades in a bowl, pour the marinade over the chicken legs. Mix well and cover with cling wrap. Keep in the refrigerator and let marinate overnight.

3. Remove the marinated chicken legs from the refrigerator. Let it sit on the counter for 30 minutes to return to room temperature.

4. Transfer the chicken legs onto baking pan. Reserve the marinade.

5. Bake in a preheated oven 180'C for 25 minutes (fan force). Baste with the reserved marinate and honey. 

6. Continue to bake for 15 minutes or until cook through. Remove the chicken from the oven, let it sit for 10 minutes before serving with rice.

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Some feedback from those who have tried this recipe:

By Shen Cui Ling

By Shen Cui Ling

By Nicole Mak
By Fhen Lau

By Fhen Lau

By Melanie Ruyeras

By Cheah Swee Sim

By Jun Mi

By Nicole Mak, used pork belly instead of chicken thigh.

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