Crispy Chili Chicken: Recipe

Ingredients :

  • Oil
  • 1 Ginger
  • 3 garlic cloves
  • Chilli sauce (or make your own with my recipe here)
  • 1 green pepper
  • 1 white onion
  • Soy Sauce
  • Rice Vinegar
  • Tomato Sauce
  • Caster Sugar
  • Corn Flour
  • 400g Chicken Breasts

Method :

Part 1 : The Sauce

  1. Add 1tbsp of oil into your pan
  2. Add 25g of pealed or grated ginger
  3. add, 3 cloves of garlic grated
  4. Cook for 2 minutes
  5. Mix and cook for 2 minutes
  6. Thinly slice a green pepper and add
  7. Add 1 whole sliced onion
  8. Mix and cook for 3 minutes
  9. Add 3 tbsp of soy sauce
  10. Add 3tbsp of rice vinegar
  11. add 3tbsp of chilli sauce
  12. add 2tbsp of tomato sauce
  13. add 3tbsp of caster sugar
  14. Mix and cook for 3 minutes

Part 2 : Frying the Chicken

Heat a large pot with oil to 170c or use a pan with a little oil to fry that way.

  1. Cut 400g of thinly cut chicken breast and add to a bowl
  2. Add 1tbsp soy sauce
  3. add 1/2 tbsp of ginger and garlic paste
  4. Mix well
  5. Add 100g corn flour to your bowl and mix until coated well
  6. Add the chicken to the hot oil and fry for 5 minutes
  7. After 5 mins remove the fried chicken and add to the first pan and mix well
  8. Once mixed well plate up on white rice and enjoy
Foodies100 Index of UK Food Blogs

Sweet Chili Sauce : Recipe


  • Sugar
  • White Vinegar
  • Garlic
  • Salt
  • Chili Flakes
  • Corn Flour


  1. Add 1/3 cup full water to a pan
  2. 1/3 cup of sugar
  3. 1/3 cup of white vinegar
  4. 1 tbsp of chopped garlic
  5. 1/4 tsp salt
  6. 1/2 tbsp chilli flakes
  7. boil for 5 mins
  8. In a bowl add corn flour 1 tbsp. and 2 tbsp water and give it a good mix
  9. Now add the corn flour mix to the pan and mix
  10. Cook until it turns thick like a sauce
Foodies100 Index of UK Food Blogs

Lemon Chicken : Recipe

Lemon Sauce Ingredients:

  • 1 cup Sliced Lemon Skin
  • 2 tbsp Sugar
  • 0.25 cup White Vinegar
  • 0.25 cup of Fresh Lemon Juice
  • 1.5 tbsp Honey
  • 1 tbsp Custard Powder

Marinade Ingredients:

  • 1 tsp Salt
  • 1 tbsp Cooking Wine
  • 0.25 tsp Black Pepper

Main Ingredients:

  • Chicken Breasts


This is just for one person, if your making it for more just double up

  1. Cut the lemon skin off and slice into thin slices and place into a bowl
  1. Now Prepare lemon sauce: in a mixing bowl, add thinly sliced lemon skin, sugar, white vinegar, honey, lemon, and custard powder. Stir to mix evenly.
  1. Cut the chicken breast into thin slices and use the back of the knife pounding on each piece to tenderize the meat.
  2. In a mixing bowl, marinated chicken breasts with salt, wine, black pepper powder, cornstarch, custard powder, and egg. I personally like to leave it sitting in this for around 15-20mins.
  1. Now for the coating: Put flour in a tray so that each piece of chicken can be evenly coated with the flour.
  1. Add the coated chicken to a plate for when your ready to do the drying

The Frying:

  1. In a heated wok, deep-fry the chicken at oil temperature 300-350°F (150-180°C)  until slightly golden. The key here is the wok or pan has to be at this high temperature before you start frying the chicken.
  2. Remove the fried chicken from oil. Wait a couple of minutes (this is to let the oil temperature goes up a little.) and re-fry quickly until golden. Remove and drain with a strainer. 

Sauce Prep:

  1. Pour the prepared lemon sauce into skillet, and cook 1 to 2 minutes or until sauce is slightly thickened. Stir to loosen particles from the bottom of the skillet.
  1. Once ready plate up and pour the sauce over the chicken.
  1. Serve immediately for the best flavour.
Foodies100 Index of UK Food Blogs