Honey Soy Garlic Chicken, Stir Fried Garlic Spinach And Fried Rice Cakes With Spicy Soy Mayonnaise Recipe by Francesco
Cooking Instructions 2 hrs 1 Combine the honey-soy garlic chicken marinade (except the sesame oil), prick the chicken skin with a fork, and let it marinate in the fridge overnight. 2 Steam some rice and let it cool in the fridge until it can retain some shape. Wrap with cling wrap to mould into shape, then cut into thin rectangles. 3 For the spinach, heat some canola oil over high heat and stir-fry the garlic until lightly golden but not crispy yet. Add the spinach and fish sauce and toss until the garlic is crispy. Be careful not to burn the garlic and/or overcook the spinach! You still want some crunch to the spinach. 4 Preheat the oven to 200°C. Line a baking tray with parchment paper and par-bake the chicken for approx. 15 minutes on each side, together with the rest of the marinade. The chicken should be cooked but not crispy and the marinade should still be liquid. ⚠️ My oven was slightly malfunctioning earlier, so the temperature and baking time may not be fully accurate. Keep an eye out for your chicken and adjust accordingly! 5 Heat a skillet with sesame oil over medium-high heat and pan-fry the chicken skin-side down to develop a beautiful brown crust. Turn down the heat to medium-low and pour the rest of the marinade into the pan. It should reduce and start bubbling, forming a thick glaze. Stir frequently until the glaze coats the back of a spoon. 6 Heat about 0.5cm of canola oil over high heat and carefully drop in the rice cakes. Cook until golden brown and flip, about 5 minutes on each side. Transfer to a paper towel and immediately salt. 7 For the soy sauce mayonnaise, combine all the ingredients and adjust to taste, if needed. 8 Plate the chicken and stir-fried garlic together with some fluffy steamed rice. Serve the rice cakes as an appetiser with soju for aperitifs. Enjoy! 1 Combine the honey-soy garlic chicken marinade (except the sesame oil), prick the chicken skin with a fork, and let it marinate in the fridge overnight. 1 Combine the honey-soy garlic chicken marinade (except the sesame oil), prick the chicken skin with a fork, and let it marinate in the fridge overnight. 2 Steam some rice and let it cool in the fridge until it can retain some shape. Wrap with cling wrap to mould into shape, then cut into thin rectangles. 2 Steam some rice and let it cool in the fridge until it can retain some shape. Wrap with cling wrap to mould into shape, then cut into thin rectangles. 3 For the spinach, heat some canola oil over high heat and stir-fry the garlic until lightly golden but not crispy yet. Add the spinach and fish sauce and toss until the garlic is crispy. Be careful not to burn the garlic and/or overcook the spinach! You still want some crunch to the spinach. 3 For the spinach, heat some canola oil over high heat and stir-fry the garlic until lightly golden but not crispy yet. Add the spinach and fish sauce and toss until the garlic is crispy. Be careful not to burn the garlic and/or overcook the spinach! You still want some crunch to the spinach. 4 Preheat the oven to 200°C. Line a baking tray with parchment paper and par-bake the chicken for approx. 15 minutes on each side, together with the rest of the marinade. The chicken should be cooked but not crispy and the marinade should still be liquid. ⚠️ My oven was slightly malfunctioning earlier, so the temperature and baking time may not be fully accurate. Keep an eye out for your chicken and adjust accordingly! 4 Preheat the oven to 200°C. Line a baking tray with parchment paper and par-bake the chicken for approx. 15 minutes on each side, together with the rest of the marinade. The chicken should be cooked but not crispy and the marinade should still be liquid. ⚠️ My oven was slightly malfunctioning earlier, so the temperature and baking time may not be fully accurate. Keep an eye out for your chicken and adjust accordingly! 5 Heat a skillet with sesame oil over medium-high heat and pan-fry the chicken skin-side down to develop a beautiful brown crust. Turn down the heat to medium-low and pour the rest of the marinade into the pan. It should reduce and start bubbling, forming a thick glaze. Stir frequently until the glaze coats the back of a spoon. 5 Heat a skillet with sesame oil over medium-high heat and pan-fry the chicken skin-side down to develop a beautiful brown crust. Turn down the heat to medium-low and pour the rest of the marinade into the pan. It should reduce and start bubbling, forming a thick glaze. Stir frequently until the glaze coats the back of a spoon. 6 Heat about 0.5cm of canola oil over high heat and carefully drop in the rice cakes. Cook until golden brown and flip, about 5 minutes on each side. Transfer to a paper towel and immediately salt. 6 Heat about 0.5cm of canola oil over high heat and carefully drop in the rice cakes. Cook until golden brown and flip, about 5 minutes on each side. Transfer to a paper towel and immediately salt. 7 For the soy sauce mayonnaise, combine all the ingredients and adjust to taste, if needed. 7 For the soy sauce mayonnaise, combine all the ingredients and adjust to taste, if needed. 8 Plate the chicken and stir-fried garlic together with some fluffy steamed rice. Serve the rice cakes as an appetiser with soju for aperitifs. Enjoy! 8 Plate the chicken and stir-fried garlic together with some fluffy steamed rice. Serve the rice cakes as an appetiser with soju for aperitifs. Enjoy! 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