A dish I cooked way back in 2010, this chili soya chicken was another throw-in-what-you’ve-got-in-your-pantry dish that turned out magnificently. It was also something that satisfied the unique palate of each of my two daughters.
Alex requested a dish with a thick sticky sauce that has her favorite combination of flavors — sweet and tangy and salty. I thought of teriyaki but Sam (this was before she turned vegetarian) might complain because she thinks I cook teriyaki far too often as it is. So I invented something new that would put to good use the Thai chili that I bought from the supermarket recently.
The result is this spicy, sweet and tangy chicken. Cooked in 30 minutes, including preparation time, without too much fuss. Just brown the chicken, add all the seasonings and spices and a little water, simmer until almost done then boil uncovered to thicken the sauce.
- 1 whole chicken, about 1.2 kg., chopped into serving size pieces
- 2 Thai chili (or about 4 bird’s eye chili), sliced vertically
- 4 cloves of garlic, crushed
- ¼ cup dark soy sauce
- ⅓ cup kalamansi (or lemon or lime) juice
- ¼ cup honey
- Heat a non-stick frying pan. Place the chicken in a single layer, skin side down. Cook until the skins are lightly browned, flip over and cook the other side for a couple of minutes, or until the meat is no longer pink.
- Add the rest of the ingredients. Pour in about ¾ c. of water. Bring to the boil, lower the heat, cover and simmer for 10 minutes. Turn the chicken pieces over and simmer for another 10 minutes.
- Take off the cover, turn up the heat and boil the chicken until the sauce is thick, about five minutes.
- Serve the chili soya chicken hot with rice.