“This recipe by Simpson Wong, chef/owner of Wong in New York, can also be applies to chicken wings, which can be fried or grilled. I prefer grilled on skewers. Cook time is marination time. Add time for grilling or cooking (15 minutes)”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend honey, onions, salt and spices into a paste.
  2. Place in a ziploc bag along with the chicken cubes. Rub the paste onto the cubes of chicken.
  3. Marinate for at least 2 hours.
  4. Instructions for deep frying:
  5. Add enough vegetable oil to a skillet over medium high heat.
  6. Deep fry until crispy and cooked. About 3 minutes per piece.
  7. DO NOT over crowd the pan, do in patches if necessary.
  8. Drain cooked chicken on a plate lined with paper towels.
  9. Sprinkle with salt, to taste.
  10. Garnish with a few torn curry leaves or basil leaves.
  11. Serve individually with toothpicks or 2-3 per skewer.
  12. Instructions for Grilling:
  13. Soak small wooden skewers in water for 30 minutes, to prevent the wood from burning while grilling.
  14. Thread 3 marinated chicken cubes per skewer.
  15. Grill until done and not pink in the center of the chicken. About 5 -7 minutes, turn to grill all sides of the meat. Grill time will be dependent on the heat source of your grill.
  16. Enjoy!

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