Description
Sweet Honey Chilli Chicken: A Crispy Flavor Adventure
Ingredients
Scale
- 750 ml Vegetable oil (for deep frying)
- 30 g Self-raising flour
- 60 g Cornstarch
- 1.25 ml Salt
- 1.25 ml Sugar
- 2.5 ml Chinese Five Spice powder
- 125 ml Water (to adjust batter consistency)
- 2 pieces Chicken breasts (thinly sliced)
- 15 ml Vegetable oil (for frying aromatics)
- 1 piece Red chilli (washed and finely chopped)
- 2.5 cm Fresh ginger root (grated)
- Lemon (juiced)
- 15 ml Sweet chilli sauce
- 15 ml Soy sauce
- 30 ml Honey
- 80 ml Water (to adjust consistency)
- 10 ml Cornstarch (for slurry)
- 4 pieces Spring onions (cleaned and chopped)
- 10 ml Sesame seeds
Instructions
- Pour enough vegetable oil into a wok to completely submerge the chicken pieces, heat to around 350°F.
- In a large bowl, combine self-raising flour, cornstarch, salt, sugar, Chinese Five Spice powder, and water. Stir until smooth.
- Drop a small amount of batter into the hot oil; if it floats and sizzles, the oil is ready.
- Coat the chicken in the batter, fry in batches for 6 to 8 minutes until golden brown.
- Remove fried chicken with a slotted spoon, drain on paper towels.
- Discard the used oil and wipe the wok to prepare for the sauce.
- Heat more oil in the wok, fry garlic and chili for about two minutes.
- Stir in lemon juice, sweet chili sauce, soy sauce, and honey. Allow to bubble.
- Mix water and cornstarch to create a slurry, stir into the wok to thicken the sauce.
- Fold in the fried chicken pieces until coated in the sauce.
- Plate the Honey Chilli Chicken over rice, garnish with spring onions and sesame seeds.
- Optional: Drizzle extra honey on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg