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Vietnamese garlic & honey chicken


  • Combine the honey, soy and chilli paste with the garlic, ground pepper and a good splash of oil in a large bowl.
  • Add the chicken pieces and toss until well coated. Then refrigerate for about 30 mins, tossing once.
  • When ready, heat oil in a fryer (or large heavy-bottomed pot) to 180°C and deep fry the drained chicken in batches until light brown (retaining the marinade). Drain on kitchen paper towels.
  • Then heat a little oil in a wok (or pan) and briefly sauté the capsicums, red onion and ginger.
  • Add the fried chicken with the retained marinade and ½ cup stock. Turn the heat down and toss. Cover and gently simmer for about 15 mins, adding more stock as needed.
  • Then remove the chicken, turn the heat up and reduce the sauce.
  • In a bowl, toss the coriander, chilli and spring onions with a little fish sauce, the lime juice and a little fresh oil.
  • To serve, mound steamed rice in individual bowls and top with the vegies, chicken, plenty of the sauce and a little of the coriander mix.


  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 1 heaped tspn chilli paste
  • 4 large garlic cloves, crushed
  • freshly ground pepper
  • peanut or vegetable oil
  • 4 chicken Marylands (leg & thigh), cut through the join of bone
  • 1 red & green capsicum, cored, seeded & finely sliced
  • 1 red onion, finely sliced
  • 1 tbsp fine julienne of fresh ginger
  • ½-1 cup chicken stock
  • 1 heaped tbsp chopped fresh coriander
  • 1 long red chilli, finely sliced
  • 2 spring (green) onions, finely sliced
  • Asian fish sauce
  • juice of ½ lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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