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Asian Style Crunchy Chili Chicken

Asian style crunchy chilli chicken.jpg

Asian style Crunchy chili chicken   

 

500g chicken thigh fillets cut into bite size pieces

1 cup plain flour

2 eggs whisked together with 2 tablespoons milk

1 packet panko breadcrumbs.

 

Bread the chicken by dipping the chicken into the flour, the egg, then the breadcrumbs. Once you have breaded all the chicken place in the fridge to set the crumbs on. I make up a huge batch and freeze them uncooked. You can deep fry from frozen for 4 minutes a batch on 180degrees celcius. If frying unfrozen you will only need to deep fry for 2 minutes a batch on 180 degrees.

 

Sauce

 

1 teaspoon sugar

4 tablespoons sriracha sauce or any chili sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon fish sauce

Salt to taste

2 tablespoons water

 

Mix all sauce and together in a bowl. This is quite spicy so if you want to tone down the sauce substitute half the chili sauce with tomato sauce or ketchup.

 

Stir Fry Ingredients

5 cloves garlic minced

1 brown onion sliced

1 Green capsicum sliced

 

Cooked jasmine rice to serve

Toasted sesame seeds to garnish

 

Heat up a fry pan add a little amount of oil brown the onion, garlic and capsicum. Turn heat off while you deep fry the panko crumbed chicken, drain the chicken and add to the pan with the onion, garlic and capsicum. Turn the heat back on add the sauce and stir fry on a high heat for 30 seconds to 1 minute.

Serve immediately on rice and sprinkle with sesame seeds.

You could alternatively use a batter instead of panko crumbs for the chicken.

You could also double up on the sauce if you like as this was quite dry.

It's entirely up to you, happy cooking!

 

 

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