Chicken & Pickled Ginger in Honey Sauce

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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) pickled ginger, finely sliced
  • peanut oil, for deep-frying
  • 1 red capsicum (pepper), cut into large dice
  • 1 green capsicum (pepper), cut into large dice
  • 1 teaspoon shaoxing
  • 2 tablespoons honey
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sea salt
  • 250 ml (9 fl oz/1 cup) fresh chicken stock


    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 tablespoons of oil from the wok.

    Reheat the wok until just smoking. Add the ginger and capsicum and stir-fry for 30 seconds until fragrant, then deglaze the wok with the shaoxing. Add the chicken to the wok along with the honey, dark soy sauce, sea salt and chicken stock. Cover and simmer over medium heat for 3 minutes, or until the chicken is cooked through.