Chicken and pickled ginger in honey sauce recipe

Neil Perry
Honey chicken with pickled ginger.
Honey chicken with pickled ginger. Photo: William Meppem

This classic Asian dish provides maximum flavour for minimum effort – perfect for those weeknights when time is of the essence.


4 free-range or organic chicken legs, chopped through the bone into bite-sized pieces

peanut oil for deep-frying

125g pickled ginger, finely sliced

1 red capsicum, roughly chopped

1 green capsicum, roughly chopped

1 tsp Shaoxing cooking wine

2 tbsp honey

1 tbsp dark soy sauce

1 tsp sea salt

250ml fresh chicken stock

coriander leaves, to garnish

For the marinade

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp Shaoxing cooking wine

½ tsp salt


1. To make the marinade, mix together soy sauces, Shaoxing wine and salt. Add the chicken pieces and leave for 30 minutes.

2. Heat the peanut oil in a wok or deep fryer until just smoking (180C), and deep fry the chicken pieces in batches until lightly browned (1-2 minutes per batch). Remove and drain on paper towel. Pour all but 2 tablespoons of oil from the wok.

3. Reheat the wok until just smoking. Add the ginger and capsicums and stir-fry for 30 seconds until fragrant, then deglaze the wok with the Shaoxing wine.

4. Return the chicken to the wok, then add the honey, dark soy sauce, sea salt and chicken stock. Cover and simmer over medium heat for 3 minutes, or until chicken is cooked through. Garnish with coriander leaves, and serve with steamed rice and greens in oyster sauce.

If you like this recipe, try Neil Perry's beef ma po tofu