Crispy Sweet Chilli Chicken

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Crispy Sweet Chilli Chicken

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If you are looking something that is really tasty and beats any take away then you have to try our crispy sweet chilli chicken.

Ingredients

  • 3 large or 4 medium chicken fillets
  • 3 tbsp cornflour
  • 1 egg, beaten
  • 4 tbsp plain flour, seasoned well with salt, pepper and smoked paprika
  • 2 cloves garlic, minced
  • 50ml water
  • 4 tbsp dark soy sauce
  • 2 tbsp ketchup
  • 1 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar
  • 240g Tilda Basmati rice
  • 480ml water
  • Pinch of salt
  • Sliced scallion
  • Sliced chilli
  • Toasted sesame seeds

Instructions

  1. For the rice, wash rice under cold water using a sieve or colander, or rinse in the pot, until water runs mostly clear.
  2. Add water to the rice in a large pot with a pinch of salt then bring to a boil over medium high heat. Once boiling, reduce heat to low and cover the pot, cook for 10-12 minutes.
  3. Remove from heat and keep covered, leave to stand for 3 minutes.
  4. For the crispy chilli chicken, place a large frying pan or wok over medium high heat with a drizzle of oil.
  5. Meanwhile, have the cornflour, egg wash and well-seasoned flour in separate bowls or plates. Cut the chicken into large chunks then drop a few pieces into the cornflour, coating the chicken completely and knocking off any excess, then transfer to the beaten egg, coating all over, then finally, coating well in the seasoned flour.
  6. Transfer the coated pieces to the hot pan, then continue the process until all the chicken has been coated and is browning in the pan.
  7. Fry chicken until cooked through, about 6-7 minutes, turning occasionally so that the chicken is crispy and golden all over.
  8. Once cooked, remove chicken from the pan and set aside on a clean plate.
  9. Using the same pan to make the sauce, place over medium heat with a drizzle of oil. Once oil is hot, add the garlic and cook just until fragrant, 30 seconds to 1 minute.
  10. Add the remaining sauce ingredients, stirring them together, then cook until sauce is slightly reduced and thickened, 3-4 minutes.
  11. Add the cooked chicken back to the pan and toss in the sauce to coat each piece, cooking for 2-3 minutes so that the chicken is heated through.
  12. Use a fork to fluff the rice then serve with the crispy chilli chicken, garnish with scallion, chilli and toasted sesame seeds.
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