This is a wonderful sticky chicken dish that you can serve with rice or noodles it will serve 4 people
Ingredients
3 chicken breasts cut up
5 tbs cornflour
2 eggs
8 tbs plain flour
2 teaspoons smoked paprika
1/2 sea salt
1/2 white pepper
1 tsp garlic granules ground to a powder
For sauce
2 tbs sweet chili sauce
4 tbs dark soy sauce
2 tbs honey
1 tbs rice wine vinegar
3 garlic cloves minced
2 tbs light brown sugar
2 tbs sesame oil
Thumb sized piece ginger grated
1 tbs hoisin sauce
3 tbs ketchup
2 tbs honey
1 tsp black garlic paste
Veg oil for frying
Sesame seeds
Half red chilli chopped in rings
Green parts of spring onions chopped
Now for the method
- Mix your plain flour, garlic powder, salt, pepper, and smoked paprika together
- Put your chicken in a bowl and coat with the cornflour then dip it in the egg then the flour mixture
- Then put in a hot pan with oil and cook until browned all over then transfer to plate you might need to do in two batches, so you don’t over crowd the pan.
- Quickly fry off your green pepper.
- In a wok put your sauce ingredients stir lightly then put on heat once simmering put the chicken in and let it bubble and coat until it’s thick and sticky
- Add in your green pepper and warm through
- Serve with coconut rice or noodles and topped with chilli’s sesame seeds.
This recipe is from Kirsty Redden. Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl