Chilli Honey Chicken, is quite an "acclaimed" dish which my family, friends and relatives enjoy to the hilt. Because yes, most of them are Bongs....and...you get the rest! I even made this for Cookie's food festival (read about it here and here) and it sold like hot cakes.
Okay, enough of self-patting on the back. Time to get to the recipe.
Chicken, boneless, cut into small pieces: 1 kg (for this particular occasion I used ones with bone as that is what I had in the fridge)
Oil: 1 tbsp + 2 tbsp (for shallow frying)
Rice wine vinegar: 11/2 tbsp
Dark soy sauce: 1 tbsp
Tomato ketchup: 4-5 tbsp
Chilli Garlic sauce: 2 tsp
Onion, diced: 2-3
Capsicum, cut into strips: 2 medium
Green Chillis, slit lengthwise: 3
Ginger: 1 tsp
Garlic: 2 tsp
Cornflour: 1 tsp (mixed with a little bit of water)
Salt, to taste
Sugar (optional), to balance taste
Rice wine vinegar: 1 tbsp
Dark soy sauce: 1 tsp
Tomato ketchup: 3 tbsp
Chilli Garlic sauce: 1 tsp
Ginger: 1 tsp
Garlic: 1 tsp
Cornflour: 1 tsp
Salt: 1 tsp
1. Marinade the chicken pieces and keep in the refrigerator for 4 hours at least or overnight.
2. Heat 2 tbsp oil in a non-stick pan and shallow fry the chicken pieces in batches till cooked. Add more oil if required. Set aside. Keep the marination juice.
3. In the same oil add onions and cook till translucent. Add ginger and garlic and after 30 seconds add capsicum and green chiilis. Cook on medium flame till everything has softened.
4. Add the fried chicken pieces along with the juice of the marinade and stir. Add vinegar, soy sauce, ketchup, chilli garlic sauce, salt and sugar. Mix well and check for taste and add anything in accordance.
5. If you don't want it completely dry, add the cornflour with half a cup of water. Close lid and let it bubble away for some time till the gravy reduces. Turn off gas once you reach the desired consistency. I like mine with a sticky coating of gravy just enough to mix my rice or noodles with.
6. Devour as as starter or like a true blue Bong serve with Chow or Fried Rice