Miki's Food Archives : Honey Chicken Chop 中式蜜汁鸡扒

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 basted with honey gives it a bursting sweet and savoury flavour 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.

Honey Chicken Chop Rice, vegetable soup, and steamed egg (not in the pic) for the 15yo to eat after school. Photo updated: October 2024

Ingredients:

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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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Wash and dry the chicken legs with kitchen towels.
将鸡腿洗净，抹干。

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.
把所有腌料混合，加入鸡腿，拌均。用保鲜纸盖好放进冰箱腌隔夜。

3. Remove the marinated chicken legs from the refrigerator. Let it sit on the counter for 30 minutes to return to room temperature.
从冰箱取出鸡腿，放置室温30分钟。

4. Transfer the chicken legs onto baking pan. Reserve the marinade.
将鸡腿放在烤盘上。腌汁留着。

5. Bake in a preheated oven 180'C for 25 minutes (fan force). Baste with the reserved marinate and honey.
放进已预热的烤箱，以180度，风扇，烘烤25分钟。取出，刷上腌汁和蜂蜜。

6. Continue to bake for 15 minutes or until cooked through. Remove the chicken from the oven, let it sit for 10 minutes before serving with rice.
继续烘烤15分钟或至熟。取出，待10分钟后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!