Sticky honey chicken with ponzu rice noodles
- 4 chicken breasts, on the bone, skin on
- 30ml (2 tbsp) olive oil
- 45ml (3 tbsp) honey
- a squeeze of lemon juice
- salt and freshly ground black pepper, to taste
- 2,5ml (½ tsp) ground all spice
- 30ml (2 tbsp) water
- 300g dried rice noodles
- 5ml (1 tsp) sesame oil
- 60ml (¼ cup) ponzu
- 15ml (1 tbsp) light soy sauce
- fresh mint leaves, to serve
- fresh red chilli, chopped, to serve
- fresh coconut, to serve
- cucumber, to serve
Preheat the oven to 180°C. Place the chicken, olive oil, honey, lemon juice, seasoning and ground all spice on a baking tray with 30ml (2 tbsp) of water.
Roast for 25 minutes, basting throughout, until the chicken is cooked and the skin is golden and crisp.
Place the noodles in a large bowl, cover with boiling water and leave until the noodles have softened, about 5 minutes. Drain.
Add the sesame oil, ponzu and soy sauce to the noodles and toss well.
Slice the chicken and serve with ponzu noodles, fresh mint, fresh red chilli, coconut and cucumber.
TO DRINK: An off-dry, aromatic white with plenty of citrus, floral flavours – like a riesling – suits sweet Asian flavours.