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Honeymoon Chicken

We call this dish honeymoon chicken because on our honeymoon, we ordered this chicken twice during our stay. I don’t actually know the recipe they used, I foolishly never asked for it, but we think it tastes pretty dang close and it brings us right back to that beach in Bali. It’s nice and tangy, sweet and salty with just a dash of heat to it. I always serve this with rice because the sticky sauce just becomes one with the rice and MAN it just makes it so freaking goooooood. I hope you enjoy and feel like you’re honeymooning too!


3 Chicken Breasts

Vegetable Oil (1.5 litres for frying, 2 tbsp. For sauce)

½ cup Cornstarch, plus 2 tbsp.

2 Red Chili Peppers

4 Cloves of Garlic

2 tbsp. Grated Ginger

⅓ cup Brown Sugar

½ cup Soy Sauce

2 tbsp. Shaoxing Cooking Wine

2 tbsp. Rice Wine Vinegar

2 tbsp. Crushed Red Pepper Flakes

Sesame Seeds

Bunch of Green Onions


Heat 1.5 litres of vegetable (or canola or sunflower) oil in a heavy bottom pan until it reaches 350℉ . Dice your chicken into small cubes and toss to coat in cornstarch. I used chicken breasts for this, but you can easily use boneless thighs as well. Once your oil is heated to temperature, fry your chicken in batches until the outside is a nice golden brown- about 5 minutes. Remove with a spider and let it drain on a wire rack.

Once all of your chicken is cooked, it’s time to make your sauce. In a bowl, combine your brown sugar, soy sauce, shaoxing cooking wine and rice wine vinegar. Whisk and set aside.

Add 2 tbsp. of olive oil to a wok and once it’s hot, add your garlic and ginger and fry until fragrant- only about 30 seconds or it will burn. Next add your brown sugar, soy sauce, shaoxing wine and rice wine vinegar sauce and just let it cook. After a couple of minutes, add your slice red chili peppers. Once it’s started to reduce a little, mix 2 tbsp of cornstarch with ⅓ cup of water. Add that to your sauce and let it thicken until it creates a nice, thick, bubbly sauce.

Once it’s thickened to your liking, turn off the heat and add your cooked chicken and toss to coat.

Serve over rice and garnish with sesame seeds and thinly sliced green onions. Let your mouth be so happy!


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