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