Chicken wings, legs, hips, legs, breast, chicken fillet in honey soy sauce in a pan: the best recipes. How to prepare a duck, turkey, salmon, salmon, trout, pork, pork ribs, shrimp in honey sauce in honey.

The article offers you ways to prepare different meat, pickled or stew in soy sauce.

Content

Soy sauce - Popular culinary supplement To many "piquant" dishes. For a long time, soy sauce was just an addition to the Asian cuisine, but recently it has been increasingly used by inventive housewives for cooking famous, marinades, other sauces, salad dressings And even just to emphasize the taste of the usual first or second dish.

Soy sauce has a very pleasant, “strong” and rich taste. He has a brackish shade and a very bright spicy aftertaste. In addition, the sauce has the sweetness and aroma of spices. Having mixed soy sauce with the usual mayonnaise Provencal, you will already get tasty gas station, and complementing the spices - great addition to dishes. The advantage of soy sauce is that it goes well with any lean or fatty meat, pockmarks, seafood, mushrooms and vegetables.

Chicken wings - The product is affordable, popular and beloved, among all segments of the population. You can prepare them in any way (boil, chopped, fry in a pan or barbecue) and they will always be tasty. However, if you prepare a marinade based on soy sauce, you will achieve an incredible result. Your wings will be soft, juicy and at the same time get a crisp brown crust.

Interesting: the dark color of the sauce favorably emphasizes the fried blush, both wings and any other meat. The meat pickled or cooked with soy sauce will always have a beautiful gold-brown tint.

Wings in honey-honeycomb sauce in a pan: recipe, photo

You will need:

Chicken wings -1 kg. (You can use a large or smaller amount).
Soy sauce -50 ml. (for the marinade and for the sauce in which the wings should be prepared).
A mixture of peppers - 0.5-1 tsp (depending on the severity of the spice)
Natural honey-1-2 tbsp. (According to your preferences, choose natural liquid honey or melt it in advance in the microwave).
Dry garlic- 1 tsp (You can add less, try it to your taste).
Nutmeg- 0.5 tsp (add spices to the aroma)

Cooking:

The wings should be prepared in advance: cut the third phalanx (the smallest), remove the remaining feathers (if available) and wash the wings with running water. Leave on a towel to dry.
Prepare spices at this time. Salt is not required, since soy sauce is already salty and excess if it simply ruins the dish.
Grate the wings with a mixture of peppers and other spices, fold the wings in the dishes.
Bring liquid honey to a warm state (microwave or steam bath) and mix with soy sauce.
Pour the wings with the resulting mass and mix everything thoroughly so that the marinade spreads throughout the meat. It is also good to marinate the wings in the culinary sleeve, if you have it.
In the marinade, the wings should stand for 1-2 hours (you can more, the best result is at night).
In a pan, split the oil (it should be enough), and then reduce the temperature.
Gently 1 pc. Remove the wings from the dishes where they pickled and put in hot oil. Fry the wings until a crisp brings on each side (5-10 minutes, depends on the fire).
After that, pour the wings with the marinade in which they stood and continue cooking over low heat for another 15-20 minutes. During that time, the liquid part of the marinade should boil, and the honey is caramelize the wings.
The wings are juicy inside, outside they have a copper glossy color and a pleasant crust.

Wings pickled and fried in a gas station and soy sauce

Chicken in honey-soy sauce in the “A la tobacco” pan: recipe, photo

In a large pan (preferably with a thick bottom), you can prepare a whole chicken according to the principle of “tobacco chicken”. The marinade for such a dish should be prepared on the basis of soy sauce and honey. These ingredients will allow the chicken to find a pleasant golden hue, crispy crust and juicy flesh, in addition to spicy aroma.

You will need:

Chicken carcass -weighing 1-1.5 kg. (Not a Bolem, otherwise you risk not to fry the chicken).
Soy sauce - 50-70 ml. (to your liking)
Honey -1-2 tbsp. (any natural liquid honey)
Garlic - 1-2 teeth (you can not add)
Salt - A pinch (you can not add, since the sauce is already quite salty).
A mixture of peppers- 1 tsp (not acute)
Turmeric-1-2 pinch (can be excluded)
Fresh dill or any other greens for serving

Cooking:

The chicken should be prepared for frying: wash, remove the remains of feathers, cut off excess skins and fats, cut the breasts and lay out a “book”.
The chicken should be beaten off a little with a culinary hammer so that it becomes “flat”. This will allow her to fry evenly.
The chicken should be coated with spices evenly, as well as crushed garlic. After that, soy sauce mixes with honey and pour chicken with this marinade. In the marinade, the chicken should be held for several hours, and better all night.
Sign the oil in the pan to the limit, and then reduce the fire and carefully put the chicken in the pan with the side where it has a skin.
The remaining marinade should also be poured into the pan.
The chicken should be covered with the press. To do this, you can use a small pan of water.
Fry the chicken for approximately 20-30 minutes on each side (depending on the fire).
After cooking, put the chicken on the serving dish beautifully and sprinkle with fresh chopped herbs.

Chicken legs in honey-honey sauce in the oven, multicooker: recipe, photo

Chicken legs (the part called the “lower leg”) can be prepared with an unusual soy-honey marinade, both on the stove and in the oven. Easy and just shin stews in a slow cooker. The secret of the dish is hidden in how successfully all the ingredients emphasize the taste of delicate chicken meat and give it a spice.

You will need:

Chicken is1 kg. (You can use more meat, up to 2 kg).
Soy sauce -50-70 g (depending on the preferences and amount of meat).
Honey -1-3 tbsp. (to taste, use natural honey, preferably liquid or stomped).
Garlic -several Zabkov (to your liking)
Ground pepper -1/3 tsp
A mixture of peppers (white, red, paprika) -1 tsp (not an acute mixture).
Mayonnaise -several (any fat content)

IMPORTANT:This recipe allows you to bake or fry chicken chicken in any way (in the oven on a baking sheet or sleeve, in a slow cooker, in a pan, in a ducklings).

Preparation in the sleeve:

Chicken legs should be prepared in advance: remove the remains of feathers, rinse and dry.
Prepare the marinade: in the bowl, mix liquid honey, soy sauce, pepper, crushed garlic and other spices.
Piece the legs into the culinary sleeve and pour the marinades obtained by the obtained, tie the sleeve and carefully ask the sleeve so that the entire marinade is evenly distributed.
Hold the sleeve in the refrigerator for 2-3 hours and only then send to the oven. The legs are baked for 30-40 minutes at temperatures at 190-200 degrees.
Hot legs can be sprinkled with fresh herbs before serving.

Chicken legs, pickled and baked in the sleeve with soy-honey sauce

Salmon, trout, salmon in honey-honeycomb sauce in a pan, in the oven: recipe, photo

Soy sauce also perfectly emphasizes the subtle and delicate taste of fish. Of course, the most delicious is “noble fish” (expensive varieties). The easiest way to cook red fish (trout, salmon or salmon). The fish does not require long frying in a pan, and the marinade, made previously, will give her a spice.

You will need:

Fish steak (any "noble") -1-2 steak (pre-purified and prepared).
Soy sauce -several (depending on the amount of fish)
A mixture of spices "Italian herbs" -1 tbsp. (You can simply replace it with dried basil).
Salt -a few pinch (can be without salt at all, since the sauce is already salty).
A mixture of peppers -a few pinch (or ground pepper)
Lemon juice - 1-2 tbsp. (freshly squeezed)
Dijon mustard - 1 tbsp. (mustard with grains)

Preparation:

The fish should be washed in advance with running water and dried a little.
Prepare the marinade: In a bowl, mix several tbsp. soy sauce from 1-2 tbsp. Any vegetable oil, add mustard and spices.
Fill the fish juice, distribute the sauce throughout the fish with your hands.
Pour the fish with the marinade for 30-40 minutes, it is advisable to turn it over several times so that each side absorbs the marinade and spices
Frying fish is best in a pan with a Teflon coating. Pour a little oil and split it.
Defend the fire and lower the fish into hot oil, the remaining marinade can also be poured into the oil at will.
You can’t cover the pan with a lid so that the fish does not work “boiled”.
To fry on one side each steak should be 5-7 minutes, then it is turned over.
You can serve fish with fresh herbs or vegetable salad.

Pork ribs in soy-honey sauce in a pan, in a slow cooker: recipe, photo

Rack of pork ribs - This is a tasty, hearty, fat and beloved dish. It is very “successful” with light alcoholic beverages (beer, for example) and goes well with fresh salads. Pork ribs really like men, and you can surprise them only by preparing ribs with an unusual marinade of soy sauce.

You can cook pork ribs in the usual way in a pan: first fry over high heat until a crisp, and then simmer on slowly until soft. The culinary sleeve is also suitable for ribs, where they can absorb the aroma of soy sauce throughout the baking in the oven. The best way is in a slow cooker, in this device ribs will certainly be juicy, soft and caramelized honey with spices.

You will need:

Rack of pork ribs -1 kg. (Choose not long, but cut in half, so it will be convenient to cook).
Soy sauce -50-70 ml. (classic, or with additives)
Natural liquid honey -2-3 tbsp. (any variety)
Garlic -2 heads
A mixture of peppers -1 tsp (not acute)
Bay leaf -a few pcs. at your look
Salt -several a pinch

Preparation:

Pork ribs should be washed and dried a little
Heat the multicooker bowl and pour oil into it
Fold the ribs at the bottom of the multicooker, add bay leaves and garlic cloves (whole) from 1-2 small heads of garlic.
Season the ribs with your favorite spices and hold in the "Frying" mode for 20-30 minutes.
After this mode, mix the ribs thoroughly and add soy sauce.
Turn on the "Frying" mode for another 30 minutes. During this time, the ribs can be mixed several times.
After half an hour, add honey, mix again and simmer in the “frying” mode of the ribs under a closed lid for another 15-20 minutes.

Ribs in soy sauce stewed in a slow cooker

Chicken breast in honey-honeycomb sauce in the oven: recipe, photo

Chicken fillet is a rather lean and fresh meat. But, if you improve its taste with spices and soy sauce, as well as give a sweet honey shade, you will get a festive dish. The breast perfectly absorbs all the piquant aromas and, together with its tenderness, will give you incredible taste impressions.

You will need:

Chicken breast -3 pcs. (You can and more, you can also use the potatoes that are placed under the fillet in the deck - for such a dish, the meat is required less).
Soy sauce -70-80 ml. (classic or with taste additives).
Honey -2 tbsp. (any variety, the main thing is natural)
Salt -several a pinch
Pepper -several a pinch
Mustard "Dijon" in grains -2-3 tbsp. (can be replaced with a regular 1-2 tbsp).
Garlic -a few lobules to taste

Preparation:

Fillet can be left in whole or cut it into pieces
The meat should be laid on deck, pour a little vegetable oil on the bottom.
Each breast is rubbed in advance in salt and pepper
A marinade is prepared from soy sauce, mustard and honey, crushed garlic is added to it.
The obtained marinade should pour the breasts
Let the breasts stand in this state for 1-2 hours to soak in the marinade.
Then send the deck to the oven for 30-45 minutes (depending on the power of the oven) at temperatures of 190-200 degrees.

Pictures on the request of breasts in soy sauce — Chicken fillet, marinated and baked in soy sauce

Turkey in honey-honeycomb sauce in a pan: recipe, photo

The meat of turkey is much more tender and tastier than chicken fillet. You can emphasize its delicate taste using a special marinade based on soy sauce.

You will need:

Indian fillet -1 kg. (You can also use red meat).
Soy sauce -70-80 ml. (classic or with additives)
Honey -1-2 tbsp. (to taste and only natural honey)
Garlic -several Zabkov
Sesame -1-2 tbsp. (white or mixture)
A mixture of peppers -0.5-1 tsp at your look

Preparation:

The turkeys of turkey should be cut with longitudinal pieces of medium size.
They must be poured with soy sauce for a while so that the meat is absorbed by the aroma.
Squeeze the garlic there and mix everything thoroughly, add salt and pepper. Pickling time is 1 hour.
Heat the oil in a pan and send all the fillet, filling it with the remnants of the marinade. If the liquid is not enough, you can add a little more water and soy sauce.
Frying on medium fire should be 20-25 minutes, then reduce the fire, add honey and cover the pan with a lid, thoroughly mixing everything.
The extinguishing time under the lid is 20 minutes, 5-7 minutes before the end, sprinkle the meat with sesame seeds (optional).

Thunder for turkeys with soy sauce and honey

Wings in honey-honeycomb sauce on the grill: recipe, photo

Wings - "favorite" meat for the barbecue. On fire, they not only get a piquant taste, but also a beautiful gold shade. In addition, the wings are always quickly prepared, and the tenderness of this juicy and dietary meat will like everyone without exception. The secret of delicious wings on the grill is a properly cooked marinade.

What is required for the marinade for 1 kg of wings:

Soy sauce -1 small bottle (100-120 ml, you can use classic or with various taste additives).
Honey liquid natural -2-3 tbsp. (at your look)
Not acute mustard (ordinary) -1 tbsp.
Garlic -a few teeth (to taste, you can not add)
A mixture of peppers (not acute) -1 tbsp. with a hill
Salt -several a pinch
Dried ginger -1 tbsp.

How to pickle wings:

Prepare the wings for pickling: rinse, dry, delete the extra phalanx.
Light wings with a small amount of salt, as well as shave with crushed garlic and dried ginger.
Pour the wings with a marinade for several hours prepared from soy sauce, honey, mustard and vegetable oil.

Juicy and spicy wings in soy sauce on the barbecue

Horror in honey-honeycomb sauce, stewed with spices: recipe, photo

You can cook delicious legs for dinner, stewed in spicy sauce. Such a dish will not only surprise, but also delight all family members.

You will need:

Chicken legs -3-4 pcs. (not very large)
Soy sauce -50-60 ml
Honey -1 tbsp. (liquid, natural)
Garlic -several Zabkov or 1 tsp. dried
Mustard -1 tsp (ordinary, acute)
Fresh ginger -5 g (grated to a fine grater)
Salt and a mixture of peppers -at the discretion of

Cooking:

The horror is prepared in advance for frying: they are washed, cleaned of the remains of feathers and excess skins.
They should be well spread with salt, pepper and dried garlic.
A marinade is being prepared from soy sauce, honey and ginger, in which the legs should be held. For a larger amount of marinade, you can add several tbsp to it. vegetable oil and still soy sauce.
Marinated the legs should be at least 1 hour, then they go to the red-hot oil, where they are fried on each side for 10-15 minutes.
After a pleasant crust appears on the legs, pour the remains of the marinade in the pan and close it with a lid. Keep the meat under the lid for another 10-15 minutes, until the sauce is evaporated.
Serve the legs with fresh chopped greens.

Hips in honey-honey sauce in the oven under the cheese: recipe, photo

The hips baked in the oven with spicy sauce and under a cheese crust will definitely delight you with a pleasant taste, juiciness of meat and a piquant aroma.

You will need:

Chicken thighs (carbonates) -1 kg. (The recipe is also suitable for baking the lower leg and legs).
Soy sauce -70-80 ml. (It is best to use classic without additives).
Honey -1 tbsp. (any natural)
Onion -2 pcs. (large size)
Mayonnaise -several Fat "Provencal"
Salt and pepper -several a pinch
Solid fat cheese -100-150 g. (Any)

Preparation:

The onion should be cut with rings and lay it out on the bottom of the deck, greased with vegetable oil.
Prepare the thighs in advance. From them it is necessary to cut off excess skins and fats and marinate in a mixture of soy sauce and honey, adding spices.
The hips are neatly folded up on top of the onion layer, the residues of the marinade pour on top of the hips.
The meat is covered with a layer of mayonnaise, and grated cheese is poured on top.
Bake the dish in the oven at temperatures at 195-200 degrees for about 45 minutes.

Chicken thighs in a spicy marinade under a cheese crust

Wings in honey-gorchic and soy sauce: recipe, photo

In a slow cooker, you can cook the usual wings unusual and very tasty. So, you will get a spicy and festive dish if you marry it in mustard and soy sauce.

You will need:

Chicken wings -1 kg. (You can 0.5 with this ratio of ingredients).
Soy sauce -several (according to preferences)
Mustard (ordinary or in grains) -1-1.5 tbsp.
Garlic -1 head (whole teeth, you can use crushed garlic, then you will need only 3-4 cloves).
Onion -2 pcs. (large bulbs)
Pepper or pepper mixture -0.5-1 tsp (Add your preferences).
Ginger ginger -1 tsp (can be replaced with fresh grated)
Nutmeg -several a pinch
Ground coriander -several a pinch

Preparation:

You do not need to pickle wings, prepare them and put them in a slow cooker, having previously pepper and salt.
Prepare a refueling of soy sauce, vegetable oil, mustard and spices.
Pour the wings with the resulting refueling
On top of the wings are covered with a layer of onion chopped by half rings, to teeth of garlic.
Turn on the "Frying" mode and keep the wings for 15-20 minutes, then mix everything and hold for another 40 minutes in the same mode.
If the wings are not yet ready (the power of the multicographs is different), in the "extinguishing" mode you can hold the wings for another 30 minutes.

Duck in honey-honeycomb sauce in a ducklings, multicooker: recipe, photo

Duck is a fat bird, with a "heavy", but very tasty meat. The duck should be prepared “correctly” so that the meat does not become hard, but pleased you with its juiciness and softness. You can prepare a duck in modern multivarcks in the "extinguishing" mode or in the usual duckling.

You will need:

Duck -1 cut carcass (pre -processed).
Garlic -2 heads (whole teeth are used)
Bulbs -2 pcs. (large)
Carrot -1-2 pcs. (large)
Soy sauce -50-70 ml. (classic or with taste additives).
Honey -2 tbsp. (liquid or ghee)
Mustard -1-1.5 tsp (can be replaced with mustard in grains)
Salt -several a pinch
A mixture of peppers -a few pinch (acute mixture)
Bay leaf -a few leaves

Preparation:

Heat the oil in a ducklings and spat on it on a bow cut by large half rings, as well as carrots, cut by rings until half -coin.
Throw garlic and bay leaves in vegetables
Reduce the fire, add the duck meat and mix everything, pour water (0.5-0.7 cups or vegetable broth).
Cover with a lid and simmer the duck for about 1 hour, during this time the meat should be mixed 3 or 4 times.
Prepare a sauce from warm liquid honey, soy sauce and mustard.
Pour the sauce into a ducklings and mix the meat so that it is evenly distributed.
Under a closed lid, languish the meat for another 30 minutes.

Duck in soy-honey sauce is a delicious and fragrant dish

Baked pork in honey-honey sauce in the oven: recipe, photo

You will need:

Pork chop (meat "Korea") -0.5-0.7 kg. (You can use any other part).
Soy sauce -50 ml. (with additives or classic).
Honey -1-2 tbsp. (any variety, liquid and natural)
Mayonnaise -several any fat content (preferably high).
Salt and a mixture of peppers -several a pinch
Ground ginger -0.5 tsp
Hard cheese -100-150 g. (Any type)

Preparation:

The meat should be divided into chopping and beat off with a culinary hammer.
Sake the meat with spices and pour a mixture of vegetable oil, soy sauce, honey and ground ginger.
The longer pickle the meat - the better for him
Put the meat on a baking sheet, the remains of the marinade can be mixed with mayonnaise, which then should be smeared.
A slide of grated cheese is placed on top of each piece of meat, the baking sheet is sent to the oven for 40 minutes. The temperature of the oven should be no more than 200-210 degrees.

Spicy pork under the cheese "hat" in the oven

Shrimp in a honey-honeymoon sauce with garlic: a recipe in a slow cooker, in a pan

Shrimps are prepared quickly enough and in spicy sauce they can be stewed, both in a pan and in a slow cooker. For a dish, it is best to use a large shrimp, but even a small Atlantic is also suitable, the main thing is that it should be purified.

Preparation:

Send a cleaned shrimp (thawed) to the pan to the heated butter.
There it should be dried for several minutes under a closed lid.
Then mix the shrimp, and flow for another 2-3 minutes.
Pour a dressing of 5-6 tbsp into the pan. soy sauce and 1 tbsp. honey.
Mix thoroughly, add salt and a mixture of peppers to taste. It will also “play” in the dish crumpled or dried garlic in the dish.
Tash with a closed lid over low heat for 3-4 minutes.