Tasty Chicken Glaze
Recently I have been experimenting with making a sticky glaze for chicken.
Rummaging through the cupboards at home I decided to pull out the Golden Syrup for the stickiness, and Maggi Seasoning for the umami flavour.
Pouring a few tablespoons of syrup into a bowl and a few dashes of Maggi Seasoning I then added my usual of crushed ginger and crushed garlic. I generally use a heaped teaspoon full of each.
I felt I wanted a slight chilli heat to it so I added a wee bit of Kashmiri Chilli, which is kind of like an Indian Cayenne. To round it off I added a bit of Wholegrain Mustard, for a slight vinegar balance, and a little bit of our Crackling Rub for the salt and smokey flavours.
Mixing them all together I felt it needed to be a bit less sticky so as to cover the chicken easier. To make the glaze a bit saucier I added a couple of tablespoons of Sesame Oil.
I ended up trying the glaze on sliced chicken, then I left it to marinade in the fridge for a few hours. I heated up a frying pan, making sure it was hot before adding oil as the oil spreads easier and you end up using less.
In went the pieces of chicken and cooked out so as to caramelise the outside. It is easy to make and very tasty. Below is a link to our recipe so you can experiment with your own.
Since making this for a first time, I have played with different combinations. More oil and liquids give it a saucier glaze, more powders or syrup made it stickier. Feel free to play with the flavours. Maggi Seasoning can be swapped out for Soy Sauce or Worcestershire Sauce. Try swapping out the Chilli and Crackling Rub for either Jamaican Jerk or Persian Adveih.
Enjoy experimenting and playing with your food.