Honey Chicken Chop

A sweet, moist, tender and juicy chicken chop cooked without deep frying. I usually baked or air fried the chicken chop as these methods are healthier, less oil and mess-free. Marinated with some savoury seasonings and baste with honey gives it a bursting sweet and savoury flavours and it's absolutely great with rice or even on its own.

Ingredients:

2 Free Range Chicken Leg (boneless, about 280g) ???? 2?,280?

1 tbsp *Honey ?? 1??

* I use Huiji honey that is made from pure natural raw honey with a light jasmine flower scent. Not only love the taste of this honey, I love the bottle too! it's the specially designed anti-spillage cap which makes it a great helper in my kitchen. ;)

Marinade: ??

1 tbsp Sugar ??? 1??

1 tbsp Oyster Sauce ?? 1 ??

1 tbsp Char Siew Sauce ??? 1??

1 tbsp Shao Xing Hua Tiao Wine ????? 1??

1/2 tsp Salt ? 1/2 ??

1 tsp Corn Flour ???/?? 1??

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Method: ??

1. Wash and dry the chicken legs with kitchen towels.
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2. Mix all marinades in a bowl, pour the marinade over the chicken legs. Mix well and cover with cling wrap. Keep in the refrigerator and let marinate overnight.
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3. Remove the marinated chicken legs from the refrigerator. Let it sit on the counter for 30 minutes to return to room temperature.
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4. Transfer the chicken legs onto baking pan. Reserve the marinade.
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5. Bake in a preheated oven 180'C for 25 minutes (fan force). Baste with the reserved marinate and honey.
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6. Continue to bake for 15 minutes or until cook through. Remove the chicken from the oven, let it sit for 10 minutes before serving with rice.
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