Crispy Butterflied Chicken with Cherry Sauce
Our flat, crispy chicken is perfectly complemented by the hot and sour cherry sauce, make this one while cherries are in season!
Ingredients
- 1.8-2kg chicken
- 60g butter, softened
- 1 tablespoon extra virgin olive oil
- 6 small (pickling) red onions, halved
- coriander sprigs, for serving
- HOT & SOUR CHERRY SAUCE
- 2 cups (250g) cherries, pitted, halved, plus extra for serving
- 1 cup (220g) brown sugar, firmly packed
- ⅓ cup (75g) caster sugar
- 1 piece star anise
- ⅓ cup (80ml) Chinkiang vinegar
- 3 long red chillies, roughly chopped
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