Description
A crispy and sticky shredded chicken dish with a spicy garlic chilli glaze, perfect for quick weeknight dinners or casual gatherings.
Ingredients
- 500 g chicken breast, shredded
- 1 cup cornstarch (for coating; tapioca starch can be used)
- Salt and black pepper, to taste
- Oil for frying (vegetable, canola, or peanut)
- 2 tablespoons soy sauce (low-sodium if preferred)
- 2 tablespoons chilli sauce (Sriracha or your favorite)
- 1 tablespoon honey (maple or agave for vegan option)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Spring onions, chopped, for garnish
Instructions
- Pat chicken breasts dry with paper towels and shred them with two forks or a food processor.
- Toss shredded chicken with salt and pepper to season evenly.
- Pour cornstarch into a shallow dish and dredge the chicken in batches.
- Heat oil in a frying pan over medium heat and fry chicken in small batches for 5–7 minutes until golden.
- Transfer fried chicken to paper towels to drain excess oil.
- In a clean pan, combine soy sauce, chilli sauce, honey, garlic, and ginger, warming gently over low heat for 1–2 minutes.
- Add fried chicken to the sauce, tossing quickly to coat, then heat together for 30–60 seconds.
- Serve immediately, garnished with chopped spring onions.
Notes
For a gluten-free version, use tamari instead of soy sauce. Adjust the heat by modifying the amount of chilli sauce used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian