If you don’t already know by now, we love a make-at-home-takeout meal (copyright “make-in”?). Why? Mostly to cut down on all the unnecessary additives and sodium. I was flipping through Ayesha Curry’s The Full Plate and stumbled on General Ayesha’s Honey Chicken and it looked delicious. I had to make it.
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You won’t find the recipe here, but you can find it in Ayesha Curry’s cookbook, The Full Plate, which you can get right here.
I first made this meal last fall. We just had this again last week. Brian’s reaction was “wow, the fried chicken is so light. With the glaze, it all just melts in your mouth.” I’ll take that win and yes, I’ll pat myself on the back. The chicken was super moist, and it was one of my best frying jobs in a while. Well, it has been a minute since we fried something.
Making General Ayesha’s Honey Chicken
While making this last week, I forgot how involved it was. I prepped the night before, but there were so many things to do. Follow the recipe as-is. You’ll want to make the glaze before the chicken because once the chicken is done, it’ll go right into the glaze. Making the glaze is rather easy, however, there are a lot of ingredients. If you can prep more of the sauce the day before, you’ll save time on the day you have to make the glaze.
Now it’s time for the chicken. Here’s where I switch things up. When I made this the first time, it was delicious. However, I like to fry chicken thighs rather than breasts. Brian’s quote above? That’s from the time I made this with thighs. The chicken was moist and just melted away in your mouth. Use your preferred cut of chicken, but for us, I’ll be using thighs from here on out.
Don’t forget to plan to make rice (or a grain of your preference) and some broccoli to serve with the chicken!
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