Crispy Honey Chilli Chicken Recipes

HONEY CHILLI CHICKEN

Honey chilli chicken image

This sticky, crunchy, just spicy enough Chinese-style honey chilli chicken is quicker, tastier and healthier than anything you could order from the takeaway.

Provided by Rachel Phipps

Yield Serves 2

Number Of Ingredients 15

Ingredients

4 skinless boneless chicken thighs, cut into bite-size pieces
1 tbsp vegetable oil, plus extra for frying
½ tsp sea salt
1 large free-range egg, beaten
60g/2¼oz plain flour
25g/1oz cornflour
1 large garlic clove, minced
3-4cm/1-1½in fresh root ginger, peeled and grated
1 red chilli, thinly sliced
2 large spring onions, roughly chopped
2 tbsp runny honey
1 tsp dark soy sauce
1 tsp Shaoxing rice wine, or dry sherry
½ tsp toasted sesame oil
½ lime, juice only

Steps:

Make the sauce by whisking together all the ingredients along with 4 tablespoons cold water. Set aside.
In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the chicken is well coated.
Heat enough oil to just cover the bottom of a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden. Set the chicken aside to drain on a plate lined with kitchen paper.
Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken.
Serve immediately, with the chopped spring onions sprinkled over the top.

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