Description
A crunchy, saucy weeknight winner that combines crispy, golden chicken with a sticky, garlicky chilli glaze, perfect for busy dinners or appetizers.
Ingredients
- 500 g chicken breast, shredded
- 1 cup cornstarch
- Salt and pepper, to taste
- Oil, for frying
- 2 tablespoons soy sauce
- 2 tablespoons chilli sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Spring onions, chopped, for garnish
Instructions
- Pat the shredded chicken dry with paper towels. Season evenly with salt and pepper.
- Spread the cornstarch on a plate or shallow bowl. Dredge the seasoned chicken so each shred is coated; shake off excess.
- Pour enough oil into a frying pan to come about 1/4–1/3 inch up the side. Heat over medium until shimmering.
- Add the coated chicken in a single layer. Fry, turning occasionally, until golden and crispy, about 5–7 minutes per batch. Transfer to a paper towel-lined plate to drain.
- In a clean pan over low heat, combine soy sauce, chilli sauce, honey, minced garlic, and ginger. Warm gently until the mixture is fragrant and the honey has dissolved.
- Add the hot fried chicken to the sauce and toss quickly to coat. Remove from heat immediately.
- Plate and finish with chopped spring onions.
Notes
For extra crunch, double-dredge the chicken. For gluten-free, use tamari and confirm the chilli sauce is gluten-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian