- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.