Cheap chilli chicken recipe
My fried sweet chilli chicken is a delicious dish with a bit of a bite! It's also fast, easy and cheap to make - perfect for any budding cooks out there who like to experiment.
Ingredients
- 2 Chicken thighs, skinned and halved on the bone
- 2 Chicken drumsticks, skinned and halved on the bone
- 4 tbsp Cornflour
- 2 Egg whites
- 500 ml Groundnut oil for deep-frying
- 1 Pinch of salt and pepper
- 3 Garlic cloves, finely chopped - For the sauce
- 1 Piece of 2.5cm fresh root ginger, peeled and sliced - For the sauce
- 1 Medium red chilli, deseeded - For the sauce
- 6 tbsp Sweet chilli sauce - For the sauce
- 1 tbsp Light soy sauce - For the sauce
- 1 Lime - juice of - For the sauce
- 1 Small handful of freshly chopped coriander - For the sauce
- 2 Chicken thighs, skinned and halved on the bone
- 2 Chicken drumsticks, skinned and halved on the bone
- 4 tbsp Cornflour
- 2 Egg whites
- 17.6 fl oz Groundnut oil for deep-frying
- 1 Pinch of salt and pepper
- 3 Garlic cloves, finely chopped - For the sauce
- 1 Piece of 2.5cm fresh root ginger, peeled and sliced - For the sauce
- 1 Medium red chilli, deseeded - For the sauce
- 6 tbsp Sweet chilli sauce - For the sauce
- 1 tbsp Light soy sauce - For the sauce
- 1 Lime - juice of - For the sauce
- 1 Small handful of freshly chopped coriander - For the sauce
- 2 Chicken thighs, skinned and halved on the bone
- 2 Chicken drumsticks, skinned and halved on the bone
- 4 tbsp Cornflour
- 2 Egg whites
- 2.1 cups Groundnut oil for deep-frying
- 1 Pinch of salt and pepper
- 3 Garlic cloves, finely chopped - For the sauce
- 1 Piece of 2.5cm fresh root ginger, peeled and sliced - For the sauce
- 1 Medium red chilli, deseeded - For the sauce
- 6 tbsp Sweet chilli sauce - For the sauce
- 1 tbsp Light soy sauce - For the sauce
- 1 Lime - juice of - For the sauce
- 1 Small handful of freshly chopped coriander - For the sauce
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Season the chicken pieces with salt and white pepper. Combine the cornflour and egg whites to make a batter.
- Heat a wok over a high heat and fill it to one-third of its depth with groundnut oil. Heat the oil to 180°C/350°F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
- Dip the chicken slices in the batter, then place in a spider, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using the spider or tongs and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.
- To make the sauce, wipe out the wok and heat over a high heat. Add 1 tablespoon of the drained oil and, when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
- Return the chicken to the wok and turn to coat in the hot sauce, then stir in the coriander and serve immediately.
Taken from Ching's Chinese Food in Minutes published by HarperCollins
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