The pickled shallots add a lovely sweet and sour element as a garnish and may be kept in the fridge for weeks.

For a simple supper dish, you may just cook the chicken with the sauce, leaving out the pickled shallots if you wish, and just serve with some rice.

Watch the video below for the Honey and Garlic Chicken recipe from Dublin Cookery School.


For the pickled shallots:

  • 100ml water 
  • 100g sugar
  • 100ml white wine vinegar 
  • 1 medium shallot, finely sliced into half moon shapes

For the chicken:

  • 2 tabsp sunflower oil 
  • 4 chicken drumsticks – skin on 
  • 4 chicken thighs – skin on 

For the sauce:

  • 90g Honey
  • 220g Tomato ketchup 
  • 180ml light soy sauce 
  • 4 cloves of garlic, finely chopped 

To Garnish:

  • 10g Black and white sesame seeds – toasted 
  • 10g finely chopped spring onion 
  • 1 fresh red chilli, finely sliced crossways


For the pickled shallots:

  1. Heat the sugar, water and white wine vinegar together and bring to the boil.
  2. Remove immediately from the heat and add the sliced shallots.
  3. The shallots may be made in advance, allowed to cool and refrigerated. They will hold for several weeks in the fridge.

To cook the chicken:

  1. Season the chicken on both sides lightly with salt and pepper.
  2. Heat a frying pan, add the sunflower oil and place the chicken in the pan, skin side down.
  3. Cook over a medium heat until the skin becomes a rich golden colour, about 5-8 minutes.
  4. Turn the chicken over and cook for few more minutes.
  5. Transfer the chicken to a casserole pot or deep saucepan.
  6. Mix all the ingredients for the sauce together and pour around the chicken.
  7. Bring up to a boil, then turn down the heat to a simmer and cover with a lid. Continue to cook for a further 20 minutes or until the chicken is tender. 

To Serve:

  • Serve the chicken on a bed of rice.
  • Spoon some of the sauce over and around the chicken. 
  • Garnish with sesame seeds, spring onions, pickled shallots and sliced chilli. 

The video has been produced in partnership with Lynda Booth’s Dublin Cookery School in Blackrock using one of their own recipes. The school was named ‘Best Cookery School in Ireland’ in 2013 & 2015 (Irish Restaurant Awards). For further information, click here. Follow Dublin Cookery School on Facebook, Twitter and Instagram!