Korean Chilli and Honey Sticky Chicken

Spicy, sticky, delicious chicken. So full of flavour, even better than a takeaway and no msg rubbish. Bursting with chicken, chilli, ginger and honey, the list goes on. You can heat it up a bit more by adding another red chilli if you’re brave enough.

This is divine and so quick and simple to make, I promise you’ll be making this again and again.

Serves 4


4 chicken breasts – sliced into strips

2 tablespoon sesame oil

1 red chilli – thinly sliced

5 spring onions – chopped including green bits

Half an onion – sliced thinly

1 red pepper – chopped

2 teaspoons chines 5 spice (one for peppers, one for sauce)

Handful of cashews

Thumb size piece of ginger – grated

2 cloves garlic – minced

3 tablespoons dark soy sauce

1 tablespoon honey

2 tablespoons rice wine vinegar

2 tablespoons ketjap manis

1 tablespoon apple juice


Heat a tablespoon of sesame oil in a wok or large pan and pan fry your peppers, sliced onion and chilli in 1 teaspoons of chinese 5 spice. After a few minutes add the cashews and stir about for a couple of minutes. Take off the heat and set aside.

Now add another tablespoon of sesame oil to the pan. Once heated add your chicken strips, garlic and ginger. Season with salt and cracked black pepper. Once your chicken is almost cooked add your pepper mix back to the pan and cook until the chicken is fully cooked and the peppers and onions have softened although a slight crunch to them is good.

Now add your soy sauce, honey, apple juice, another teaspoon of chinese 5 spice, your rice wine vinegar and ketjap manis to a small bowl, mix thoroughly and pour over your ingredients.

Once all your ingredients are coated in the delicious sauce you’re ready to serve with fluffy white rice and a sprinkling of spring onions.