Ingredients
Chicken
- 600 g (1 lb 5 oz) boneless, skinless chicken breast or chicken thigh, cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 egg
- ½ cup (60 g) cornflour (cornstarch)
- Oil, for frying, see note 1
Sweet Chilli Sauce
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ cup (125 ml) sweet chilli sauce
- ¼ cup (60 ml) tamari or all-purpose soy sauce
- ¼ cup (60 ml) rice wine vinegar, plain white vinegar, apple cider vinegar or lime juice
To serve
- Steamed rice
- 1 spring onion (scallion), finely sliced
- 1 tsp sesame seeds
Instructions
-
Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and cornflour. Mix the chicken well until the other ingredients form a paste around it. Set aside.
- To make the sauce, combine all the ingredients in a medium bowl. Set aside.
- Heat the oil over medium–high heat in a large, deep, heavy-based frying pan. Cook the chicken for 5–6 minutes or until it is cooked through and golden all over, turning once halfway through. Set aside on a paper towel to drain excess oil.
- Drain the oil from the frying pan and wipe the pan clean.
- Heat the pan over medium–low heat and add the sauce. Stir for 2–3 minutes until the sauce begins to bubble gently and thicken. Turn the heat off and return the chicken to the pan, stirring so that it is evenly coated in the sauce.
- Serve the chicken immediately, heaped on top of steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.
- Optional: Add 1–2 tablespoons of boiling water (from the kettle) to the bottom of the pan once the chicken has been removed. Use a spoon to stir the water into the remaining sauce and use this extra sauce to pour over the completed dish.
Notes
Note 1 – The recipe is based on using a high smoke-point oil such as vegetable oil or canola (rapeseed) oil, which produces a light, crispy coating. You will need enough oil so the bottom of the pan is covered and the oil is at least 5 mm (1/4 inch) deep. For regular weeknight cooking, I make this recipe using olive oil. It produces a denser coating that isn’t as even in colour, but is equally delicious! Use 4 tablespoons of olive oil (or olive oil spray to spray the bottom of the pan and the chicken once it is in the pan), then cook the chicken over medium–high heat for 6–8 minutes, or until it is cooked through, turning once halfway through. Check out the FAQs above for air frying instructions.
MAKE AHEAD
Crispy Sweet Chilli Chicken is best made and eaten immediately, but cutting the chicken and storing it refrigerated in an airtight container is a great way to speed up the dinner process!
LEFTOVERS
Crispy Sweet Chilli Chicken leftovers can be refrigerated for up to 3 days. The coating softens during the reheating process, but the chicken stays perfectly tender and juicy.
- Prep Time: 10 mins
- Cook Time: 10 mins