Go Back Email Link

Crispy Chilli Chicken

A lovely dish that’s not too spicy
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese

Equipment

  • A Wok or Deep Frying Pan
  • Two Medium Mixing Bowls
  • Whisk or Fork
  • Sharp Chef’s Knife & Cutting Board

Ingredients
  

  • 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

Instructions
 

Part 1 : The Sauce

  • Add 1tbsp of oil into your pan
  • Add 25g of pealed or grated ginger
  • Add, 3 cloves of garlic grated
  • Cook for 2 minutes
  • Mix and cook for 2 minutes
  • Thinly slice a green pepper and add
  • Add 1 whole sliced onion
  • Mix and cook for 3 minutes
  • Add 3 tbsp of soy sauce
  • Add 3tbsp of rice vinegar
  • add 3tbsp of chilli sauce
  • add 2tbsp of tomato sauce
  • add 3tbsp of caster sugar
  • Mix and cook for 3 minutes

Part 2 : Frying the Chicken

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