Ingredients
3 chicken thighs (deboned)
1 medium lime (juice)
1 tsp salt
1 tsp sugar
1 tbsp corn flour
Honey
Oil
Sauce
10g dried chrysanthemum (washed)
3 pcs gan cao (licorice roots)
200ml water
3 tbsp honey
Corn flour slurry
Steps
1. Marinade the chicken thigh with lime juice, salt, sugar and corn flour for at least 30mins.
2. Airfry the chicken thigh in preheated airfryer at 180 deg C for 12-15mins (depending on thickness of meat). Spray a spritz of oil onto meat before airfrying with skin side up, then turn over at 1/2 time. A min or so before completion, turn skin side over and baste with some honey and continue to airfry till done. Set aside.
3. In a pan, heat up the water with chrysanthemum and licorice roots till a small boil, strain and return sauce to the pan. Still on low heat, add honey and stir till dissolved.
4. Thicken sauce with corn flour slurry till desired consistency.
5. Pour sauce over the chicken chop (decorate with chrysanthemum if desired) and serve hot.
6. Bon appetit!
Note
1. Can either deep fry or pan fry the chicken chop till crispy.
2. I did not strain the sauce, just remove the flowers and licorice roots leaving some petals behind in the sauce for decorations.
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