Chinese Honey Chilli Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
vegetable oil, around 750ml (3 cups)
02 -
2 chicken breasts, thinly sliced
→ Batter
03 -
30g (1/4 cup) self-raising flour
04 -
60g (1/2 cup) cornstarch
05 -
1.25ml (1/4 tsp) salt
06 -
1.25ml (1/4 tsp) sugar
07 -
2.5ml (1/2 tsp) Chinese Five Spice powder
08 -
125ml (1/2 cup) water
→ Sauce
09 -
15ml (1 tbsp) vegetable oil
10 -
1 red chilli, washed and finely chopped
11 -
2.5cm fresh ginger root, grated
12 -
1 lemon, juiced
13 -
15ml (1 tbsp) sweet chilli sauce
14 -
15ml (1 tbsp) soy sauce
15 -
30ml (2 tbsp) honey
16 -
80ml (1/3 cup) water
17 -
10ml (2 tsp) cornstarch
→ Garnish
18 -
4 spring onions, cleaned and chopped
19 -
10ml (2 tsp) sesame seeds
# Instructions:
01 -
Heat enough oil in a wok to be able to submerge the chicken pieces.
02 -
Mix all the batter ingredients in a large bowl.
03 -
Test the temperature of the oil by dropping a small amount of batter into the wok. If it immediately floats to the top and starts sizzling, it's ready.
04 -
Dredge the chicken in the batter and fry it in batches for 6 to 8 minutes or until golden brown. Remove the cooked chicken with a slotted spoon and drain on paper towels.
05 -
Discard the oil and clean the wok.
06 -
Heat the fresh oil in the wok and gently fry the ginger and chilli for two minutes. Add the lemon juice, sweet chilli sauce, soy sauce and honey. Let the mixture reach a slow bubble point.
07 -
Make a slurry, by adding the water and cornstarch to a cup and mixing until all the lumps have gone. Turn up the heat, pour the slurry into the wok and stir vigorously. At first the sauce will be cloudy but after a minute or so, everything will come together and the sauce's colour will return.
08 -
Tip in the chicken pieces and stir until everything is covered. Serve with plain white rice, topped with spring onions and sesame seeds.
# Notes:
01 -
For best results, you'll need to deep fry the chicken. If you're health conscious, you can pan fry the chicken in much less oil.