Sweet & Savoury Honey Garlic Chicken

Hello! We're back and we're doing some meal prep today. A delicious honey garlic chicken. I know you guys have been loving my meal prep chicken dishes so I'm gonna keep going with that theme. So honey and garlic, I think we can generally say that most people love some honey and garlic. So what we're gonna do, we're gonna dice up some chicken and then we're gonna pop it in a little bit like, well not like a schnitzel, but we're gonna coat it in some egg and then some corn flour and then we're gonna get it on the pan. It's gonna be lovely and crispy and golden. We're gonna make a yummy honey garlic sauce which has honey, obviously, and sesame oil and sriracha and garlic and rice wine vinegar and that's gonna go in right at the end. Then we've got some yummy veggies, whatever veggies you prefer. You can chop in, chop out here. I've got some carrot, broccoli, zucchini and some rice and then we're gonna put it all together in our beautiful containers and we're gonna feel all organised and ready to go for the week with four or five delicious meals ready to enjoy. Okay so I've got my handy dandy rice cooker. I've got one and a half cups of jasmine rice which has been rinsed very well and chopped. That's gonna go in. Sometimes I like to change it up and do coconut rice and things like that but today I'm just sticking with my normal rice. That's about two and a half cups of water. I like to go a little bit over what they suggest. A lot of my salt. This will do for now. Give it a good, what do you call it, pinch, crack. I'm a bit scattered as you can see. Slow down says. All right, rice is ready to go on. 20 minutes, let's go. So we're gonna plug that on there, cook it on, cook. Ching! I love a rice cooker. I just think they're amazing. They're affordable and you just go you know tip tip tip and I know people might say yeah but you do that on the pot but I feel like the pot you have to kind of watch and you know whereas rice cooker's just my best mate. So we're up to the chicken. I'm gonna dice the chicken now and we're gonna pop it there. Where has my knife gone? See things just disappear in this kitchen. Oh here it is from when I was just chopping. So I've got two breasts here, two chicken breasts. I wasn't talking about my own breasts. Anyway, they're huge. Again, the chicken breast I'm talking about. So I would say it's roughly about 750-800 grams for this recipe. So we could have gone again, I just measured it you know by doing an online order and that's what came and I'm like whoa there's quite a bit of chicken here so we're just gonna see how we go. It'll just obviously in the end because we're doing this for meal prep, it'll just make more meals which I mean like they always say, save time in the kitchen and bulk make or um what's the line I'm thinking of? It's like a bulk and bulk, oh my god it's gonna kill me. Like I know it so well, I've talked about it 4,000 times. Make, cook once, eat twice, something like that but it's just all about like you know if you're taking the time and the effort you know to make this, why not make you know a double batch or whatever it's like when you make a bolognese sauce, make a double batch and put it in the freezer. Like no-brainer when you've got kids especially because you know you're doing all the time chopping and standing there and cooking that you may as well be doubling up because it just you know makes your life easier. We're just putting this, okay I'm gonna actually keep go straight in. Now this is not a technique I'm very used to so I'm kind of going out on a whim here. I saw this technique of chicken cooking online like a few months ago and I was like hmm wonder if that works. So I haven't actually tested it, we're just giving it a whirl today and you guys are gonna be the first to see whether it's a total disaster or whether it's just genius and it makes your chicken delicious and crispy and all the things that you want it to be. So let's find out shall we and we're just going to give that a little bit of a coating while it sits there. That noise is a bit disgusting. It's like when I often think of you guys how you have to listen to me when I'm chewing something and it's just like whoa for so many people I can understand how that is just disgusting. All right so we've diced our chicken. Oh I've got some fairy dust on my fingers. So I've started with that first bit now I'm going to just roll it over to the corn flour and hope this is going to work out. As I said first time trying so let's see. I don't know how much you know I'm so familiar with schnitzels but this is different and corn flour is a weird consistency so I don't know how much really meant to dredge but let's see shall we. I'm trying to just get all of this out and then I'll put the new batch in. To be really honest I really want to try this and see if it's like this game changer with chicken cooking. If you're like oh hate doing that you know like with schnitzels hate getting out the egg and the flour and the blah blah blah you could skip this step just season it really well with salt and pepper and then get it on to fry and because we've still got our yummy sauce our sriracha honey sauce that is going to be delicious. I'm just going to wash my hands because it will help. So yeah you can skip this bit but we'll find out if it's going to be a total game changer with chicken cooking. So I don't think it's meant to be like again don't know but I don't think it's meant to be like dusted dusted like plain flour with schnitzels is my guess. So I'm just gonna see how this looks. Yeah see corn flour's an interesting consistency so it's kind of just not really absorbing it so I reckon it's just meant to be coated in it. Let's see shall we. It definitely is on there so I reckon it will oh my god I think we're gonna need more corn flour. So my little estimation of three tablespoons is not enough okay it's what we want to make a whole lot of mess. Dust yeah I don't reckon it has to be like fully drenched it's just meant to touch the chicken you know like when you do a an Asian sauce and you add corn flour to the sauce and it's like acts as a thickener and it acts as like a flavour enhancer with the other ingredients in the dressing or the marinade so I reckon it's just gonna do that. I think we're gonna find out aren't we. Yeah so you can feel it on there it's the texture that gives the chicken that's gonna fry up yummy I reckon. All right so that wasn't too bad again I should have laid out baking paper and then you know did it all do it all on baking paper and then clear up the baking paper and you've gotten a mess. All right I'm gonna leave that in that one. Okay our little sauce before we get frying our chicken so I'm just adding some rice wine vinegar into the jug. We've got our garlic of course so I did two large cloves because obviously it's a garlicky. I've got sriracha two to three tablespoons depending on how fluffy you like it. Oh I need a little spoon to get that out oh perfect just found him in the spring onion there delicious delicious obviously if you're making this with kids you could keep the sriracha out. I've got some sesame oil pour that in and then I didn't pour my honey into a bowl because I thought it's such a waste when you do that because you lose half of it. About three tablespoons of honey so quite a lot I'm hoping I'm gonna have enough in this that was probably just one yum love a honey garlic sauce could add some soy sauce if you want it as well sorry this is coming quite slowly because it's like dribbling out. I'm just gonna see because the honey sauce is obviously key I'm just gonna see if I've got another one got it guys got it got it because we might have been here till Christmas waiting for that honey to come out of the bottle so we probably put in one and a half to two so that's about one so lots of honey in this but you know what it's a honey garlic chicken so that's the point uh okay give that a little whiskey whiskey and you can have a little try if you like just to check the balance of flavours at this point let's see that it doesn't blow my head off maybe that's the garlic too do love garlic once that cooks out a bit it'll soften I'm hoping but let's get over to the stove and fry off our chicken so we're getting that oil nice and hot give it about a minute on nice and high to really heat that up we want to hear our chicken sizzle when it goes in the pan oh yeah it's an interesting texture let's wish me luck guys let's see how this chicken goes all right yeah that's getting hotter probably want it to be a little bit hotter than that but that is okay continuing to heat good and we're going to do it in batches okay because we know I bang on about this all the time but if I threw in all the chicken into this one pan we're not getting a yummy golden crispy chicken we're getting a stewed chewy piece of meat at the end of it so I know it's a little bit time consuming but we need to do it in two batches or you can have two big pans going at the same time and do it like that oh it's getting like a nice crispy yeah nice got a good coating on it yeah it's going to be like chewy and sticky and just delicious let that sizzle away all right give that a mini flip before I take them out oh yeah lovely color there okay so that first batch done it's all yummy it's looking golden and crispy and delicious so I'm going to pour that out yum and then we're going to get back on touch more oil and do round two so get that nice and hot again and add our second batch it's okay if there's a little bit of corn flour just sitting there it'll cook off and then just pull it apart with your tongs spread it out and cook your next batch hot hot okay now I'll just add a little bit of oil back to the pan and we're going to get our veggies in we've got now this is just a quick few minutes I'm going to start with my carrots because carrots take the longest just give them a minute on their own they're obviously a root veggie so they take a little bit longer to cook compared to zucchini and broccoli so give them a little mini just get them moving around the pan lovely always just have a little bowl of water I'll just fill up here that if it is getting a little you want it nice and high and hot but if it is getting a bit sticking or getting a bit burnt on the bottom you can pour in a little bit of water just going to add a little bit that will just cook these um carrot a little bit faster too which is good beautiful about one minute see how they've sort of started to lighten their colour a little bit they're sizzling away it's been one to two minutes so we're going to add our zucchini in it goes give that a little mix beautiful again you can add whatever veggies you want at this stage whatever you need to use up in the fridge that week that meal prepping throw it in and then we're going to throw in our broccoli too broccoli one and two keep that moving for about two minutes just until those add a little water in the bottom helps to cook the veggies as well what I will do if it's okay I'm just going to move it to the hot hot one and give it a boost really get that sizzling let that water really evaporate okay time to throw out yummy and look it's got this beautiful coating had a try before it's delicious okay in it goes get all the bits give it a little toss with the veg oh yum then that's been about a minute that you've mixed it with your veg we're going to add in our yummy sauce for about two or three minutes you're just going to let the sauce sit at the bottom and get nice and thick and cook away the garlic to cook in it goes some dropping oil here yum you can hear it sizzling away let that sizzle sizzle great and then you're just tossing that with the veg talk about a good meal prep yum look at that glossy all mixed enough liquid in the bottom that when we container it up with our rice there's going to be a good amount of sauce just yum one more minute on high and then that is going off and we're ready to container it up all right we've got our yummy rice ready to go how good of rice cookers all good to container up I've got some spring onion that I'm going to chop and here is the delicious honey garlic chicken I haven't even had a try yet guys and that is good for me let's see you can definitely see what the corn flour did it's given it like a yummy like crispy but soft but like oh just I can tell this is how like Chinese restaurants or whatever do it oh yeah and it's not too spicy you know I was worried about the sriracha it's actually pretty good all right let's container up so we've got our rice again you put as little or as much rice as you want wonder if I'm going to make five out of this maybe I'm just going to go four today because sometimes when you container it up and there's you know they're looking half full it's just not good so I'm like I can just have leftovers for dinner tonight right this can all be contained it up and put in the fridge or freezer but you know what am I having for dinner tonight that is the question so it's now sorted and I've ended up using all the rice anyway all right now yum it's just smells delicious looks delicious well you might think it looks messy but it's just like all the saucy yumminess that you want put an amount of veg let's see I meant to do this neatly slow down Sarah slow down lovely now we'll get some sauce there's lots of sauce in the bottom of the pan so what we'll do is we'll obviously what I should do is just bring it over here it's a little bit silly of me and fill it in beautiful oh I feel like this pan is actually oh we probably could have made five anyway we'll have a bowl for tonight yum guys this is just looking smelling yum okay great so there we go there's our four made up ready to go then leave that off to the side then we're going to garnish with some fresh crispy you know me with onion I always have to have onion in my dishes because I'm obsessed with onion spring onion red onion brown onion shallots whatever onion I love and we didn't put any onion in this dish so this is obviously an optional add-on but we're just going to do a little on the rice on the dish on the rice on the dish you could also stir it during the last minute if you find spring onion a bit too strong and then I've got some you know you can buy roasted white sesame seeds now like that is just game changer to pop over the top like oh my god something this onion's getting to my eye oh my god it's all happening what is going on there that is just madness though I'm quite confused oh okay oh my god my eyes it's just all right okay I'm so lucky I just didn't go poof and the whole bloody jar came out so twinkle twinkle little um whatever sorry these onions really caught me by surprise I never usually get teary at all with spring onions it's always only brown onions anyway there we have it we've done four delicious meals with a little bit left over so that can be dinner tonight my honey garlic chicken I think personally wait let me just test one more time oh god so tender yum I think personally the um corn flour and the egg helps it just gives that kind of Chinese restaurant vibe you might girls are just walking in for the day it's okay come in that's pretty much it so give it a go I'm sure you'll love it it's delicious easy and great for meal prep