This comforting plate brings together two contrasting yet complementary elements: rich, spicy glazed chicken and a smooth, creamy potato salad. The chicken delivers deep, caramelized flavor with subtle heat, while the potatoes balance the plate with cool, velvety freshness. It’s a home-style dish elevated with professional technique, perfect for a relaxed family meal or a polished weekend lunch. Each component is simple, but when prepared correctly, the final result feels indulgent, balanced, and deeply satisfying.
Ingredients (Serves 3–4)
For the spicy glazed chicken
- 700 g bone-in or boneless chicken pieces
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp chilli paste or crushed red chilli
- 1 tbsp honey or brown sugar
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh rosemary or thyme, for garnish
- Fresh red chilli slices, optional
For the creamy potato salad
- 700 g potatoes, peeled and cubed
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and white pepper, to taste
- 2 tbsp finely chopped chives
Method
Prepare the potato salad
- Boil potatoes in well-salted water until fork-tender but not breaking apart.
- Drain and allow them to cool slightly.
- In a bowl, whisk mayonnaise, sour cream, mustard, lemon juice, salt, and white pepper.
- Gently fold in potatoes until evenly coated.
- Finish with chopped chives and refrigerate while preparing the chicken.
Cook the chicken
- Heat oil in a wide pan over medium-high heat.
- Season chicken with salt, pepper, and smoked paprika.
- Sear chicken until golden on all sides. Remove and set aside.
- In the same pan, add onion and sauté until soft and lightly caramelized.
- Add garlic and ginger; cook briefly until fragrant.
- Stir in soy sauce, chilli paste, and honey.
- Return chicken to the pan and toss to coat evenly.
- Reduce heat and simmer for 8–10 minutes until chicken is cooked through and sauce thickens.
- Finish with fresh herbs and optional chilli slices.
Plating
Spoon the creamy potato salad onto one side of the plate. Arrange glazed chicken alongside, drizzling extra sauce over the top. Garnish with herbs for a refined finish.
Chef’s Tips
- Let potatoes cool slightly before mixing to avoid a watery salad.
- Bone-in chicken delivers deeper flavor, while boneless cooks faster.
- Balance heat with sweetness; adjust honey and chilli to taste.
- Use a wide pan to encourage proper caramelization.
- Rest the chicken briefly before plating to retain juiciness.
