Sticky hoisin roast chicken with flash fried vegetables

Name: Sticky hoisin roast chicken with flash fried vegetables
Total time: 3000 s
Yield: 4 people
Cuisine: South African
Ingredients: 12 pieces chicken; 2 tablespoons soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons honey; 1 lime (juiced); 1 teaspoon brown sugar; 1 pack assorted vegetables; 1 teaspoon hoisin sauce; 4 cloves garlic; 1 teaspoon grated ginger; 1/4 teaspoon rice wine vinegar; 1/5 teaspoon tomato paste; 1 pack baby potatoes with garlic butter; 1 tablespoon olive oil; 1 teaspoon chili flakes

Dominique Solomon @cook_7578122

Cape Town, South Africa

This recipe is one I have developed. However the inspiration for the flash fried vegetables comes from a recent experience with Japanese and Indonesian influence. This recipe is a good mid-week meal when you have no idea what to cook and most of the items can be found in your pantry.

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

45-50 minutes

4 people

12 pieceschicken
2 tablespoonssoy sauce
2 tablespoonshoisin sauce
2 tablespoonshoney
1lime (juiced)
1 teaspoonbrown sugar
1 packassorted vegetables
1 teaspoonhoisin sauce
4 clovesgarlic
1 teaspoongrated ginger
1/4 teaspoonrice wine vinegar
1/5 teaspoontomato paste
1 packbaby potatoes with garlic butter
1 tablespoonolive oil
1 teaspoonchili flakes

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Steps

45-50 minutes

1

In a jar with a lid, mix together the tablespoons of hoisin sauce, soy sauce, honey, lime juice, brown sugar. Shake to combine.
2

Pour the mixture from the jar onto the chicken pieces on a baking tray. Roast in the oven for 45 minutes in a preheated oven at 190 degrees C.
3

Flash fry the vegetables in the olive oil, garlic, tomato paste, rice wine vinegar, a little water. Sauté with the lid on for 2-5 minutes on a high heat.
4

Parboil the baby potatoes for 10 minutes, place in a microwaveable bowl along with the garlic butter and heat for 30 seconds to melt into the potatoes.
5

Serve hot with the sweet sticky chicken and vegetables.