One of My Best ever chicken recipes!

One of My Best ever chicken recipes!

This one you have to try out!
You can make chicken skewers, or use the sauce to marinade drumsticks. But the best thing to do with this is make bits size pieces and serve it with rice. Yummy yum stir-fry!

This is an ancient Chinese recipe passed down generations; I got my hands on it and decided to modify it to today's standards. I love making this at BBQ's. So tonight, I will tell you my secret recipe.
First off, you must understand the techniques of Chinese cooking-ok this takes years to master. But the key thing to know is that it's all about smell, and using the five senses to understand the food of which we work with. If you can get the marinade right, About the third time of making this, you will know if its perfect just by the intense smell.

You must marinate this overnight!(I place all the ingredients in one a bowl with plastic wrap in the fridge) If your desperate, 6 hours might b alright,but longer the better.

NOTE: If you want a rich sauce, double the recipe.

• 4 chicken thigh fillets (cut in half, and in 1cm bite size pieces)
• Chinese cooking wine (2 tbls)
• Soy sauce (2 tbls)
• Oyster sauce (1 tbls)
• Dark soy sauce (1 tbls) this is richer and heaver than regular type
• 5 Spice powder (2tsp)
• Sesame oil (about 2 tbls)
• Some Finely sliced ginger or better let the minced jar type (2tsp)
• ½ cup honey (doesn't matter if its no band type)

Garnishing (will put these aside and use later on)

• chopped chili (I use one large red one, gives enough spice, but everyone to their own taste)
• ½ the juice of a lime
• shake of salt

You can buy most of these ingredients at Safeway. But Chinese cooking wine should be better if u buy at Asian grocery store. I go to KFL, at Springvale. (At Springvale center) cooking wine is like 90c. For a whole bottle, and other ingredients are about ½ price from regular supermarkets. The people there are nice to help you, so never be afraid to ask, they like it when you want to cook Asian.

Ok, now lets cook!
1. Heat wok with peanut oil
(if you don't have a wok, like I used to be like, just grap regular pan what u would make a stir fry with)2. Add chicken slowly, don't overfill the pan.
(I add a little bit at a time, and place cooked chicken on foil lined pan and keep warm)
You have to cook till the chicken is cooked well in the middle. Don't let it brown just as yet, but is ok of u let it bubble and the sugar from the honey will form a thick sauce.
Don't stir too much, or will all fall apart. Mix it till coked in a lifting motion.
3. After Finished cooking all the chicken, add some more oil to the pan clean up all the left over sauce, and add garnishing (chilies, lime and salt)4. Stir in all the chicken, mix well.
Better to lift, and toss, instead of  stirring it all. This way the sauce wont burn, and the chicken wont lose its flavors.
Should brown now, and soon some black parts will appear. These black parts which are forming are the best part, gives it that charcoal taste. But don't let too much form, cause will burn and takes like something from a 16year old teenage Australian daughter's BBQ.

This tastes similar to satay chicken. It is so simple to make, people will never believe you could make such a dish!