Description
Golden, crispy chicken tossed in a bold Asian-style chili sauce with garlic, ginger, and fresh chilies perfect for weeknight dinners or crowd-pleasing meals
Ingredients
- 500 g chicken breast, shredded or thinly sliced
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon all-purpose flour
- Salt and black pepper, to taste
- Oil, for frying
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 green chilies, chopped
For Garnish
- Spring onions, sliced
Instructions
- In a bowl, combine chicken with cornstarch, flour, salt, and pepper until evenly coated.
- Heat oil in a frying pan over medium-high heat.
- Fry the chicken in batches for 4–5 minutes, until golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat a small amount of oil. Add garlic, ginger, and chopped green chilies, sautéing for 30–60 seconds until fragrant.
- Add soy sauce and sweet chili sauce, stirring to combine.
- Toss the crispy chicken into the sauce, mixing until fully coated.
- Garnish with spring onions and serve immediately.
Notes
- Let coated chicken rest for a few minutes before frying for extra crispiness.
- Avoid overcrowding the pan to keep the chicken crunchy.
- Add lime juice or sesame seeds for extra flavor.
- Tofu or cauliflower can be used for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes