Crispy Sweet Chilli Chicken
Equipment
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
500 g
cornstarch
80 g
all-purpose flour
60 g
egg
1 piece
garlic (minced)
3 clove
ginger (minced)
1 tbsp
sunflower oil
500 ml
Sweet Chilli Sauce
sweet chilli sauce
120 ml
soy sauce
30 ml
honey
30 ml
rice vinegar
15 ml
sesame oil
10 ml
cornstarch slurry
10 g
Garnish
spring onion (sliced)
2 piece
sesame seeds
10 g
Instructions
Prepare chicken
Cut chicken breasts into bite-size pieces and set aside.
Make coating batter
In a bowl, mix cornstarch, flour, and beaten egg to create a thick batter.
Coat chicken
Add chicken pieces to the batter and coat evenly.
Heat oil
Heat sunflower oil in a wok or deep pan to 180°C for frying.
Fry chicken
Fry chicken pieces in batches until golden and crispy, about 4-5 minutes per batch.
Prepare sweet chilli sauce
In a separate pan or wok, heat a little oil and sauté garlic and ginger until fragrant.
Add sauce ingredients
Add sweet chilli sauce, soy sauce, honey, and rice vinegar. Stir and bring to a simmer.
Thicken sauce
Add cornstarch slurry and stir until sauce thickens and becomes glossy.
Combine chicken and sauce
Add fried chicken pieces to the sauce and toss to coat evenly. Finish with sesame oil.
Serve
Transfer to a plate and garnish with sliced spring onions and sesame seeds.
Original recipe
Storage
Best eaten fresh. Sauce may thicken when stored.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.