I have a love-hate relationship with Asian cooking especially meat. When I say Asian, it is a loose term referring to Chinese, Korean, Japanese and other surrounding countries. It is a huge continent whose food has many similarities as it does differences. I
My main issue is balancing the sweet and sour. Several times my meat has ended up to sweet and not enough sour. But when I do get it right, it works. Especially this Honey Chilli Sauce Chicken.
I have made it several times and it has the right amount of sweet, sour, spicy and sticky. It is all kinds of YUM! The ingredients list is not long which is always a plus for me plus takes less than an hour including marinating time. I like eating this chicken with piping hot sadza and kale.
Here is the recipe:
Chilli Sauce Honey Chicken
Ingredients
Marinade
Instructions