Authortapasonline
RatingDifficultyIntermediate

Chicken in batter drizzled with honey and mustard - this is a variation on a traditional dish from Catalonia. There are many recipes for batter, so if you have your own favourite, by all means use it. Do ensure that the chicken is cooked through before serving.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 450 g Chicken Filletcut into approx. 3cm cubes
 1 Free Range Eggbeaten
 125 g Plain Flour
 8 tbsp Runny Honey
 1 tbsp English or Dijon Mustard
 1 tsp Soy Sauce
 250 ml Beer
 half tsp Salt
 Vegetable Oil, for frying
For the Batter
1

In a bowl, mix the flour, egg and salt and make a well in the centre. Gradually add the beer, mixing until you have the required consistency – smooth and not too thick.

For the Sauce
2

Mix together the honey, mustard and soy sauce. A squeeze bottle is useful for application, or you can just use a teaspoon. Any unused sauce will keep well in a tightly sealed container.

To make the Dish
3

Coat the chicken pieces in batter and fry in hot oil, turning frequently, until golden brown and cooked through, about eight minutes. You will need a reasonable depth of oil – if you have a deep-fat fryer, that is perfect, but you may need to adjust the cooking time.

4

Plate up the chicken pieces and drizzle with the honey mustard mix before serving.

Category, Cooking Method

Ingredients

 450 g Chicken Filletcut into approx. 3cm cubes
 1 Free Range Eggbeaten
 125 g Plain Flour
 8 tbsp Runny Honey
 1 tbsp English or Dijon Mustard
 1 tsp Soy Sauce
 250 ml Beer
 half tsp Salt
 Vegetable Oil, for frying

Directions

For the Batter
1

In a bowl, mix the flour, egg and salt and make a well in the centre. Gradually add the beer, mixing until you have the required consistency – smooth and not too thick.

For the Sauce
2

Mix together the honey, mustard and soy sauce. A squeeze bottle is useful for application, or you can just use a teaspoon. Any unused sauce will keep well in a tightly sealed container.

To make the Dish
3

Coat the chicken pieces in batter and fry in hot oil, turning frequently, until golden brown and cooked through, about eight minutes. You will need a reasonable depth of oil – if you have a deep-fat fryer, that is perfect, but you may need to adjust the cooking time.

4

Plate up the chicken pieces and drizzle with the honey mustard mix before serving.

Pollo Rebozado con Miel y Moztaza