Hot and Sticky Chicken is a traditional Fusion recipe for a classic dish of chicken in a honey, soy sauce and hot jalfrezi spice marinade with hot chillies that's fried until cooked through and served drizzled with the remaining sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Hot and Sticky Chicken.
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This recipe is my own invention. I came up with this as a a way of presenting a fairly spicy chicken for some African friends as a Christmas meal (there was no oven). This would make a great summer barbecue dish. But it is quite hot as I've 'Africanized' the Jalfrezi Spice mix. If you're somewhere where you can have Christmas on the beach (Australia or South Africa, for example) this would make and excellent addition to the braai/barbecue menu.
Ingredients:
1 whole chicken, jointed (about 2kg) or 6 to 8 chicken pieces
2 tbsp Hot Jalfrezi Spices
2 tsp ground black pepper
125ml dark soy sauce
2 tbsp honey
3 garlic cloves
1 Scotch Bonnet chilli
1/4 onion, finely sliced
4 cm piece of ginger, grated
grated zest of 1 lime
juice of 2 limes
To Garnish:
spring onion, sliced thinly
cayenne chilli, sliced into thin rounds
sesame seeds
Method:
Pound the onion, garlic, chilli, black pepper, lime zest and garlic together in a pestle and mortar so that it forms a paste. Mix this with the spices, honey, lime juice and soy sauce in a bowl and use to marinate the chicken. Place everything in a bowl, toss the chicken pieces a few times to ensure an even coating then cover with clingfilm and place in the fridge to marinate over night (make sure you turn occasionally if you can, to ensure complete coverage of the meat).
The following day heat some 3cm depth of oil in a large pot. When the oil is hot add the chicken pieces and fry until crisp on all sides. Pour the marinade over the top then cover the pot and reduce to a simmer. Continue cooking until the sauce has reduced and evenly coats the chicken pieces (make sure you stir the contents of the pot every now and then).
Allow to cool slightly before arranging the chicken pieces on a plate. Drizzle the reduced sauce over the top, garnish with the chilli rounds, spring onions and sesame seeds (if desired) and accompany with a fresh salad.
