Crispy and sticky chicken with a hint of spice…
Ingredients
Vegetable oil for deep frying
3 chicken breasts, diced into bite sizes cubes
2 eggs, beaten
3 tablespoons cornstarch
140g plain flour
2 teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
Sea salt
Black pepper
For the sauce
Sesame oil
2 cloves garlic, minced
1 tablespoon rice wine vinegar
2 tablespoons honey
2 tablespoons sweet chilli sauce
3 tablespoons tomato sauce
3 tablespoons light brown sugar
4 tablespoons soy sauce
2 teaspoons sesame seeds
2 spring onions, finely diced
Method
Step 1
Heat enough vegetable oil in a large dutch oven until very hot. Ensure not to fill your pot more than halfway to avoid it boiling over.
Step 2
Wisk eggs in a bowl, fill another bowl with the cornstarch, and a third bowl with the plain flour. Season the plain flour with sea salt, black pepper, garlic powder and cayenne pepper.
Step 3
Dredge the chicken cubes in cornstarch, then the egg mixture and finally the seasoned flour.
Step 4
Combine all the sauce ingredients into a bowl and mix well. Set aside. Once the oil is hot, add the chicken pieces in batches and deep fry for 3-4mins. Once cooked, remove from the oil and drain on paper towel.
Step 5
Heat a small pan on a medium-high heat and add the sauce until bubbling and slightly thickened. This should not take more than 1-2min. Toss in the cooked chicken pieces and stir to coat.
Serve the coated chicken atop steamed rice, topped with sesame seeds and diced spring onions.
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