Chicken Recipes

HONEY-BUTTER-GARLIC GLAZED CHICKEN

HONEY BUTTER GARLIC GLAZED CHICKEN
HONEY BUTTER GARLIC GLAZED CHICKEN

This Honey-Butter-Garlic Glazed Chicken is just right. It is sweet, lightly creamy, tasty to each bite and absolutely crispy! I just love the combination of the honey to this tasty chicken not to mention the buttery taste. Awesomeness. You’re family will surely enjoy this simple recipe. Happy cooking!

HONEY-BUTTER-GARLIC GLAZED CHICKEN


Ingredients:
10 pcs. Chicken Wings/Legs
6 pcs. Calamansi or 1/2 Lemon
1 cup Flour
1 cup Cornstarch
1 pc. Egg (beaten)
Salt and pepper to taste

For the sauce or glaze:
1/2 cup Melted Butter
1 head minced Garlic
1/2 cup Pure Honey Bee
2 tbsp. Tomato Catsup
1 tbsp. Brown Sugar
Salt and pepper to taste

Instructions:
Marinate the chicken with salt, pepper powder and calamansi juice. Preferably overnight inside the refrigerator.

Remove chicken from the marinade sauce and drain. Transfer into a bowl Set it aside.

In a small bowl, crack the egg and whisk to combine and pour to the drained chicken pieces. Mix it well to coat all chicken with beaten egg.

Using a ziplock bag or container with lid, add all the chicken inside the bag and add the flour and cornstarch. Lock the bag and shake it well to coat each chicken pieces evenly.

Prepare and heat a large wok. Heat enough oil over medium-low heat and deep fry chicken by batch. Do not over crowd pan. Fry chicken until cook through and becomes golden brown over low heat for about 10-15 minutes.

Note: Remember that drumstick takes longer to cook. You may fry it longer than the chicken wings. Check for doneness by cutting through the thickest part of the drumstick.

Once cooked and golden brown, drain oil and transfer to a plate lined with paper towels to drain excess oil.

For the sauce/glaze:

Using the same wok, remove the previous oil used for frying chicken. Heat wok and melt the butter and sautè garlic until lightly brown. Use low heat because butter can easily burn over medium heat.

Next, add in your tomato ketchup, honey, brown sugar, salt, pepper and ½ cup water. Stir constantly to combine until sauce is thickened in texture. Adjust seasoning that fits your taste preference. Turn off heat.

Add the crispy fried chicken to the wok and toss it well to glaze all chicken pieces.

Serve hot and enjoy!

Cooking Tips: You may add chili sauce to the glaze while cooking if you like it spicy and hot.

 

HONEY-BUTTER-GARLIC GLAZED CHICKEN
(Tagalog Version Recipe)

Mga Sangkap:
10 pcs. Chicken Wings/Legs
6 pcs. Calamansi o 1/2 Lemon
1 cup Flour
1 cup Cornstarch
1 pc. Egg (beaten)
Salt and pepper to taste

For the sauce or glaze:
1/2 cup Melted Butter
1 head minced Garlic
1/2 cup Pure Honey Bee
2 tbsp. Tomato Catsup
1 tbsp. Brown Sugar
Salt and pepper to taste

Paraan ng pagluluto:
1.  Hilamusan ang chicken wings ng asin, paminta at katas ng calamansi. Ibabad ng overnight mas mainam.
2.  Tanggalin ang chicken wings sa pinagbabarang marinade. Ibuhos ang binating itlog at balutin maiigi ng itlog ang mga manok
3. Isilid ang mga manok sa isang plastic bag o zip block at saka naman ilagay ang cornstarch at harina. Isara o ibuhol ang bag at alugin maigi ang mga manok sa loob upang kumalat ang mga harina at mabalutan ang lahat ng manok.
4.   Ihanda ang kawali at i-prito ang mga manok ng naka lubog sa mantika hanggang sa maluto at maging golden brown ang kulay.   Hanguin muna sa isang lalagyan.
5.   Para sa sauce/glaze: Muling gamitin ang kawali na pinagprituhan ng manok at alisin ang sobrang mantika.
6.   Magisa ng bawang sa butter hanggang sa medyo pumula ito gamit ang mababang apoy.
7.  Idagdag na ang tomato catsup, honey bee, brown sugar, salt, pepper at mga 1/2 cup na tubig.   Halu-haluin hanggang sa medyo lumapot ito.
8.   Tikman ang  sauce at i-adjust ang lasa.
9.   Ilagay sa ginawang sauce ang piniritong manok at haluin hanggang sa ma-coat ng sauce ang lahat na piraso ng manok.

Serve hot and enjoy!

Note:   Kung nais naman na medyo spicy, pwede nyong lagyan ng chili sauce ang sauce o glaze. Woooo ang sarap sarap naman!

 

 

Credits:

mgalutonidennis.blogspot

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