Crispy Honey Glazed Chicken & Asian Salad

15 mins Prep
20 mins Cook
4 Serves

Inspired by ingredients from W.A’s bountiful Margaret River region, this is Chef Brendan Pang’s tribute to the passionate farmers. Now you can create it and taste the dedication.

  • 6 Lilydale Free Range Chicken Drumsticks
  • Canola or Vegetable oil


  • ½ tsp sesame oil
  • ½ tbsp Shaoxing wine
  • ½ tbsp light soy sauce
  • 2 tbsp oyster sauce
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tsp minced ginger
  • 1 tsp minced garlic

Dry Mix

  • 1 tsp baking powder
  • 1 cup crushed macadamia nuts
  • 1 cup cornstarch
  • ½ cup plain flour

Sticky Honey Glaze

  • 1 tbsp Chinese cooking wine
  • 2 tbsp light soy sauce
  • 50g glucose
  • 200g honey


  • Vermicelli, to fry
  • Chives, sliced finely
  • Toasted white sesame seeds

Asian Green Salad

  • Macadamia, roasted and chopped
  • 1 cucumber, ribbons
  • A large handful of purple mizuna
  • A large handful of green mizuna

Sesame Dressing

  • 1 tbsp light soy sauce
  • 2 tbsp toasted white sesame seeds
  • 2 tbsp red wine vinegar
  • ¼ cup olive oil
  • ¼ cup brown sugar

Equipment List

  • 2 tongs
  • 3 small mixing bowls
  • 3 medium mixing bowls
  • 3 large mixing bowls
  • Large platter / basket for plating up
  • Wide grater for cutting cucumber into ribbons
  • Knives
  • Chopping board
  • Digital thermometer for oil
  • Small pot, for boiling wontons for taste tip
  • Small saucepan
  • Wide deep pot, suitable for frying
  • Baking tray
  • Digital scale
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Wooden spoon
  • Microplane
  • A handful of spoons (dessert and teaspoon)
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  1. Place chicken into a large mixing bowl along with all the marinade ingredients. Mix until  well combined. Cover with cling wrap and refrigerate to marinate for 2 hours.
  2. Place all ingredients for the dry mix into a large bowl. Remove chicken from refrigerator  30 minutes before cooking. Toss again to ensure the marinade is well combined. Coat  each piece of chicken thoroughly with the dry mix.
  3. Pour enough oil about 5cm deep into a large pot. Heat to 170 degrees and working in  batches, fry chicken pieces for 7 minutes. Drain on a tray lined with paper towels. Repeat  until all pieces have been fried.
  4. Increase the temperature until the oil is 190 degrees. Fry the chicken pieces again in  batches until the exterior becomes crunchy and golden brown, about 3 minutes. Drain on  a tray lined with paper towels. Repeat until all pieces have been double fried.
  5. To make the dressing, mix all ingredients well in a small jug. Toss with salad ingredients  and garnish with roasted macadamia.
  6. To make the sticky honey glaze, place ingredients in a small saucepan over medium heat.  Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
  7. To plate up, place fried chicken in a large mixing bowl and drizzle generously with the  sticky honey glaze. Toss until well combined. Transfer to your serving platter and place on  a bed of fried vermicelli. Garnish with toasted sesame seeds and chives.
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