Honey Chilli Chicken

This recipe is just a little bit special. We have it almost weekly in our house as everyone just loves it.

• Chicken thighs (preferably skinless & boneless but boned is fine too. This also works with a pork fillet sliced up)
• 4 tbsp runny honey
• 5 tbsp light soy sauce
• 3 chicken stock cubes
• 2 tsp garlic granules
• Pinch of dried chilli flakes
• 1 tsp Chinese 5 spice (this is optional,  sometimes I add it just to give a different flavour)

I’ve cooked this all sorts of ways but the easiest & best way so far for that ultimate sticky end is in a good non stock frying pan on the hob. It’s gonna take about 30 minutes to cook over a medium to high heat.

Marinade the thighs, or don’t, it’s up to you. But chuck em & the sauce in your pan & whack the heat up, you want this bubbling without it burning, don’t be scared of it either, the whole time you’ll probably be thinking this liquid isn’t going to go but it will, be patient, be watchful because all of a sudden it’s going to transform into some mad stickyness.

I cook thighs all facing down, just leave em to bubble, don’t stir or nuthin’. After 10-15 min flip over for the same on the other side. When the sauce gets mad sticky start to stir them through to coat them in the sauce & serve up.