Sticky Honey Chicken Salad


  • light olive oil – for frying
  • 1 skinless chicken breast
  • 2 chicken thighs with skin on
  • 4 tbsp plain flour
  • Salt and black pepper
  • 2 tbsp sweet chilli
  • 2 tbsp Kecap Manis
  • 2 tbsp soy sauce
  • 100ml water
  • 1 large lime, juiced
  • 2 tsp cornflour
  • 2 tbsp honey
  • 1 thumb sized piece ginger, grated
  • 3 lime leaves
  • 1/2 bunch spring onions, finely sliced
  • 1 handful edamame beans
  • 2 bulbs bock choy cut in quarters
  • 2 tbsp sesame seeds
  • 1 packet thin egg noodles or soba
  • 2 garlic cloves grated



  1. Cut the chicken into thin strips and season with salt and black pepper. Add the flour to a bowl and dip the piece of chicken in the flour to coat. Heat the light olive oil in a wok. You’ll need a good amount of oil to shallow fry the chicken. fry in batches for a few minutes until crispy and golden brown, this helps the honey stick. Once chicken is fried, drain excess oil on paper towel.
  2. Next, juice the lime into a bowl and add the sweet chili, Kecap Manis, soy sauce, water and cornflower and stir together then set aside.
  3. Discard all oil leaving a tablespoon of the oil from the wok and gently sauté the ginger, garlic, lime leaves and sliced chili for 1 minute. Add the honey to the wok and mix whilst it is bubbling away for 2 minutes. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower mixture.
  4. Keep stirring until the sauce gets nice and thick (if it’s too thick add more water to achieve your desired consistency).
  5. Add to the wok to warm through for a few minutes, toss in the sauce to coat evenly. Add spring onions, bock choy and edamame beans to the wok for the last minute.
  6. Prepare noodles according to packet directions and serve with the chicken and sesame seeds.

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