Crispy Chilli Chicken (Print-Friendly Version)
Tender chicken strips in a crispy batter mixed with sweet, spicy chilli sauce and fresh spring onion garnish.
# Ingredients List:
→ Protein
01 -
300 g chicken breast, thinly sliced
→ Coating and Binding
02 -
100 g cornflour
03 -
1 egg white
→ Marinade
04 -
2 tbsp dark soy sauce
05 -
1 tsp garlic and ginger paste
06 -
1 tsp sesame oil
07 -
1 tsp sugar
08 -
1 tsp white pepper
→ Stir-fry Sauce
09 -
4 tbsp honey
10 -
2 tbsp lemon juice
11 -
3 tbsp dark soy sauce
12 -
1 tbsp sriracha
→ Garnish
13 -
2 spring onions, chopped
→ Cooking Oil
14 -
vegetable oil for frying
# Detailed Cooking Steps:
01 -
Slice chicken breast into thin strips ensuring uniform size for even cooking.
02 -
Combine chicken with dark soy sauce, garlic and ginger paste, sesame oil, sugar, and white pepper in a large bowl. Allow to rest for at least 10 minutes to absorb flavors.
03 -
Mix honey, lemon juice, dark soy sauce, and sriracha in a separate bowl and set aside for later use.
04 -
Incorporate egg white into the marinated chicken, then thoroughly coat each piece with cornflour ensuring an even layer.
05 -
Heat vegetable oil in a wok or frying pan to 180°C. Fry chicken strips in batches for 1-2 minutes until cooked through, then remove and drain excess oil.
06 -
Return chicken to hot oil and fry for an additional 2-3 minutes to achieve a crispy texture. Drain on paper towels.
07 -
In a clean pan, heat a tablespoon of vegetable oil and briefly sauté garlic and ginger paste for 5 to 10 seconds. Add the prepared stir-fry sauce and cook for 30 seconds, stirring until thickened.
08 -
Toss the crispy chicken in the sweet chilli sauce until fully coated. Finish by sprinkling chopped spring onions on top and serve immediately.
# Helpful Hints:
01 -
Adjust cornflour quantity to modify the crispiness of the chicken. Increase sriracha for added heat. Consume promptly to maintain crisp texture.