Crispy Sweet Chilli Chicken
20-minute one-pan fakeaway
Crispy, sticky, and bursting with sweet chilli flavour—this golden chicken delivers big takeaway vibes in just 20 minutes.
Equipment
Ingredients
Main
chicken breast (bite-sized pieces)
500 g
corn flour
60 g
sunflower oil
60 ml
garlic (minced)
3 clove
ginger (grated)
1 tbsp
sweet chilli sauce
120 ml
soy sauce
2 tbsp
lime (juiced)
1 piece
spring onion (sliced)
2 piece
Instructions
Prepare the chicken
Cut the chicken into bite-sized pieces and toss with corn flour for a crispy coating.
Fry the chicken
Heat oil in a wok or pan and fry the coated chicken pieces until golden and crispy.
Make the sweet chilli sauce
Add garlic and ginger to the wok, then pour in the sweet chilli sauce, soy sauce, and lime juice.
Combine chicken and sauce
Return the crispy chicken to the pan and toss until fully coated in the sticky sauce.
Serve
Garnish with spring onion and serve immediately while hot and crispy.
Original recipe
Storage
Best enjoyed fresh; reheat gently to keep crispiness.
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