Chicken & Pickled Ginger in Honey Sauce

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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This is delicious with the pickled ginger. You can use the ginger that the Japanese use on sushi if you like — it has a compelling sweetness that’s perfect for this recipe.

If you don’t like bones as much as I do (I find they give the meat more flavour), buy chicken thigh fillets and cut each into four pieces.


  • 4 free-range or organic chicken legs, chopped through the bone into bite-sized pieces
  • 125 g ( oz


To make the marinade, mix together the soy sauces, shaoxing and salt, add the chicken pieces, and leave for 30 minutes.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the chicken pieces in batches until lightly browned, then remove and drain on paper towel. Pour all but 2