Sticky Chinese chicken and spuds

This simple tray-bake dinner is a riff on this recipe I stumbled across on Twitter, as a quick dinner and means of using up the kale leftover from making sausage gnocchi earlier in the week.

I’ve edited it lightly – the lack of oil in the original recipe would prevent the chicken or spuds from crisping up, and I’ve used garlic and ginger pastes rather than fresh. In addition, I’ve increased the cook time by a large factor, as 20-25 minutes simply isn’t long enough for the spuds to cook through. And I only did 6 thighs instead of 8; I feel like the flavour is stronger this way.


I’ve also used ghee instead of oil for the kale – the flavour is out of this world, and it cooks in seconds.

The method I’ve not had to change, so I’ll let you follow the link if you want to make it. The good news it’s not at all labour-intensive, if you were wondering.

Prep time: 5 minutes

Cook time: 60 minutes


  • 6 x small chicken thighs, trimmed
  • 2 x baking potatoes, diced
  • 4 large handfuls kale, chopped (no stalks)
  • 2tbsp honey
  • 2tbsp oil
  • 2tbsp light soy sauce
  • 3tsp five-spice
  • 2tsp ginger paste
  • 1tsp chilli flakes
  • 1tsp salt
  • 2tsp garlic paste
  • Ghee



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