Glazing the chicken in a combination of honey and mustard bolstered with soy sauce and apple cider vinegar blankets them in a mirror-like sheen that caramelizes in the oven. Cutting the chicken ...

Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...

To prepare the soy sauce chicken, start with the chicken breast (1). Remove the fattier parts using a knife and debone it if ...

Set seared chicken legs aside, skin-side up, on a plate. As soon as the chicken is done searing, add soy sauce, vinegar, water, brown sugar, garlic, mandarin peel, star anise, peppercorns and bay ...

Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Add the chicken to the pan and cook for a further 5 minutes, until browned ...

When I was growing up, my brothers and I call these “Mom’s chicken wings” because we loved ... which then became flavoured with the soy-sauce coating, so we enjoyed eating that, too.

In a bowl, mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade. Place the coated chicken thighs into a cold, deep, heavy-based saucepan.

Fry the chicken again until the batter is golden and crisp. Once again, make sure the internal temperature reaches 165 F. In a saucepan, add the ketchup, gochujang, honey, brown sugar, soy sauce ...

Our mum would marinate a big batch of chicken on Sunday night, then freeze small portions of it. Mix together the soy sauce and honey. Place the chicken in a bowl and pour over the marinade.