Asian Chilli Chicken
Ingredients
- 500 gms Skinless and boneless chicken breast fillets refer notes
- 1/2 tsp, each Salt and pepper
- 1.5 tbsp Rice flour/plain flour I used plain flour
- 1.5 tbsp Vegetable oil
- For the sauce
- 2 tsp Sesame oil refer notes
- 2 tsp, each Ginger & garlic minced
- 1 tsp Red chilli flakes
- 1/2 cup Water
- 3 tbsp Sriracha refer notes
- 1 tbsp Soy sauce
- 1/4 cup Honey you can use brown sugar instead
- 3 tbsp Lime juice You can use 2 tbsp rice vinegar instead
Instructions
- Cut the cleaned breast fillets in half horizontally to form 4 thin steaks. Sprinkle with salt, pepper and flour.
- Heat oil (1.5 tbsp veg oil) in a wide pan. Add the fillets and fry on high heat for 2 mins each side. Remove from the pan.
- Cool the pan slightly and return to fire on medium heat. Add sesame oil.
- Cook minced ginger & garlic and chilli flakes for 30 seconds, until garlic caramelises.
- Add water, sriracha, honey and soy sauce. Stir increase the heat to medium high till the sauce begins to bubble.
- Reduce the heat to low and cook until the sauce thickens. Add lime juice and cook for a min, until the sauce becomes syrupy consistency.
- Add fried chicken pieces and mix well to coat the sauce over the chicken pieces. Garnish with chopped spring onion or sesame seeds or fresh chilli or lime wedges.
Notes
I used chicken supreme cuts and it worked beautifully. You can also use boneless thighs, but increase the frying time to 3-4 mins each side.
I used Chinese style toasted sesame oil.
The dish is quite spicy, you can adjust the spice level by reducing the qty of chilli flakes and substitute 1 - 1.5 tbsp of sriracha sauce with ketchup.
Before adding the chicken pieces, do a taste test of the sauces and see it has a balanced flavor of sweet, spicy and tanginess.