Sticky chilli chicken
Crispy chicken breasts coated in a sweet and sticky Asian inspired sauce. I served this one with some salty and pepper potato wedges and some green veg.
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Servings: 2
Ingredients
- 2 chicken breasts
- 4 tbsp cornflour
- 1 tbsp Chinese five spice
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 2 tbsp sriracha
- 2 tbsp sweet chilli sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
To serve: (optional)
- Sesame seeds
- Spring onions sliced
Instructions
- Pop the chicken breasts into sandwich bags, then use a rolling pin to beat each breast until it’s 1cm thick.
- Add the cornflour and Chinese 5 spice into a bowl and mix well. Coat the chicken breasts in the cornflour.
- Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown and crispy on both sides.
- Whilst it’s cooking, make the sauce. Add the soy sauce, mirin, sriracha, sweet chilli sauce, garlic paste, and ginger paste into a bowl or a jug, and mix until well combined.
- Pour the sauce over the chicken and cook until the sauce is bubbly and sticky.
- Dish it up with your choice of side. This will go well with some sticky rice, although I served it with some salt & pepper potato wedges and some greens. Spoon the sticky sauce over the chicken then finish with a sprinkle of sesame seeds, and some sliced spring onion.