Sticky Chilli Chicken

Unapologetically sticky and sweet, yet well balanced with some sriracha heat in the background, this is pure fakeaway heaven. Inspired by crispy chilli beef, this slightly less naughty version has weekend written all over it. This might just be my husband’s favourite dish.

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Ingredients

onion 1 (sliced)
bell pepper 1 (sliced)
garlic cloves 2 (crushed)
ginger 10 g (grated)
spring onions 1 (sliced)
chicken breast 500 g (sliced)
sweet chilli sauce 8 tbsp
ketchup 4 tbsp
sriracha 4 tbsp
rice vinegar 2 tbsp
soy sauce 2 tbsp
cornflour 4 tbsp
basmati microwave rice 500 g

Method

Peel and slice the onion, thinly slice the bell pepper. Crush the garlic, peel and grate the ginger. Slice the spring onion.
Thinly slice the chicken breasts, approximately 3mm thin.
Prepare the sauce. In a small bowl mix the sweet chilli sauce, ketchup, sriracha, rice vinegar, soy sauce and 1.5 tbsp water per serving.
Place the chicken in a dish and sprinkle over the cornflour and season with salt. Toss to coat, making sure every piece is coated. Add more cornflour if necessary.
Heat a glug of oil in a frying pan on a high heat. Working in batches, add the chicken and fry until golden and crisp all over, approximately 5–7 minutes (leave the chicken without turning it for the first few minutes, to brown it properly). Remove and drain on kitchen paper.
Cook the rice according to the packet instructions.
Wipe the pan clean, if necessary. Heat a dash of oil in the pan on a medium high heat. Add the onion and bell pepper and cook for 2–3 minutes, until softened. Add the garlic and ginger and fry for a minute. Pour in the sauce and bubble for 30–60 seconds, or until thickened. Put the chicken back in the pan, coat with the sauce, cook for 1 minute.
Plate up the rice, with the sticky chilli chicken and top with the spring onions. Enjoy!

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Sticky Chilli Chicken

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Ingredients

Method

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