• January 13, 2009
• Laura W
chicken, Chinese, sauces and syrups
• 7 Comments

I decided to make another cheater version of a recipe from Blog Chef. This time it was Chinese Honey Chicken. I fried up some more of my popcorn chicken from Costco and topped it off with this sauce. While cooking the sauce it looked a little thin so I added another teaspoon of cornstarch. I think that made the sauce a little too thick. It still worked, but I probably could of coated more chicken if I kept the sauce thinner. If you are going to go the healthy route and use this sauce on already cooked of grilled chicken, I would add the extra teaspoon of cornstarch. Now in the picture on Blog Chef, her sauce looks nice and smooth. Mine had big pieces of garlic in it. I used minced garlic from a jar and I also used ground ginger for this. Not sure why hers looks more smooth. This sauce was great. I do think you need to be a garlic fan to eat it. The two flavors that prevail in the sauce are the garlic and honey. You get the zip from the garlic with the sweetness of the honey. We served with over rice.

Chinese Honey Chicken Sauce

1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish) (I didn’t use this)

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.