Korean Honey Garlic Chicken With Sticky Rice Recipe

About this recipe

Korean Honey Garlic Chicken with Sticky Rice is a mouthwatering dinner that packs bold flavors and balanced nutrition into a quick and easy meal. Juicy chicken thighs are glazed with a tangy, sweet honey garlic sauce, delivering a delightful mix of savory and sweet notes. Paired with perfectly steamed sticky rice and sautéed carrots, this dish is as visually appealing as it is delicious. Sesame seeds and spring onions add texture and freshness, while the air fryer ensures convenience and minimal cleanup. Perfect for busy weeknights or a satisfying weekend treat, this meal is a crowd-pleaser that will leave you feeling full and energized.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 150G Honey Mustard And Dill Gourmet Spread, 150G
• 1 Garlic Bulb - 1 Each
• 1 Kg Glutinous Sticky Rice, 1Kg
• - Kikkoman Soy Sauce
• 250 G Bwfo Ginger Root Dried Cut
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Biona Capers In Olive Oil
• 100 g Yorkshire English Carrots 100G
• Bunch Spring Onion (Bunch)
• 100G Top-Op Black Till Sesame Seeds 100g
• 200G Natco Coconut Flakes, 200G
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Rinse the sticky rice under cold water until the water runs clear and soak for 20 minutes.
2. 2. Mince the garlic and ginger finely and set aside for the sauce preparation.
3. 3. In a bowl, mix soy sauce, honey, minced garlic, minced ginger, sesame oil, rice vinegar, and cornstarch dissolved in 30ml of water.
4. 4. Heat olive oil in the air fryer pan, add chicken thighs, and cook at 190°C for 12 minutes, turning halfway through.
5. 5. Steam the soaked sticky rice over medium heat until tender, approximately 15 minutes, and fluff with a fork.
6. 6. In a small saucepan, simmer the prepared honey garlic sauce over low heat until it thickens, stirring occasionally.
7. 7. Peel and julienne the carrots and slice the spring onions finely for the vegetable garnish.
8. 8. In a heated skillet, sauté carrots with olive oil and a pinch of salt until slightly tender but crisp.
9. 9. Coat the cooked chicken thighs evenly with the thickened honey garlic sauce using a spoon or brush.
10. 10. Plate the sticky rice, placing the glazed chicken thighs on top, and garnish with sautéed carrots and spring onions.
11. 11. Sprinkle sesame seeds over the dish for added texture and flavor before serving.
12. 12. Season the dish with Maldon Flakes Sea Salt and Rajah Black Pepper Ground to taste for a balanced finish.