Ask a chef: Carey's Bay Hotel crispy chicken salad

Photo by Linda Robertson.
Photo by Linda Robertson.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

This recipe along with over 100 other great dishes from around the region, can now be purchased in Volume 3 of the Otago Daily Times - Fresh - Ask a Chef cookbook


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Carey's Bay Hotel crispy chicken salad 


For the chicken

1kg sliced chicken thighs
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp chilli powder
½ tsp cracked pepper
½ cup flour
½ cup cornflour
small amount of canola oil for frying

For the honey sauce

½ tsp crushed garlic
½ tsp crushed ginger
½ tsp cracked pepper
a red onion (sliced)
1 cup liquid honey
¼ cup white vinegar
2 tsp cornflour
30ml water

For the salad

salad leaves
handful of cashew nuts



For the chicken

Mix the chicken, garlic, ginger, chilli and cracked pepper.

Combine the flour and cornflour and toss the chicken in it before frying in canola oil (omit the flour for a gluten-free version).

For the honey sauce

In a small amount of oil gently cook, but do not brown, the garlic, ginger, cracked pepper and red onion. Add the honey and white vinegar. Stir until combined and honey has melted.

Combine the cornflour and water and add to the pan and stir until the sauce thickens.

For the salad

Arrange a bed of salad leaves in a bowl for each person, (we toss the salad in a small amount of honey mustard vinaigrette), place the cooled chicken on top of the salad, drizzle with cooled honey sauce and sprinkle a few cashew nuts to garnish.


Requested by Ange McErlane, of Port Chalmers.

This recipe comes from Johnny Dain, head chef at Carey's Bay Hotel.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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