We Loved the honey sesame chicken so much but we like things a little hotter so tonight I made the same crispy chicken with my honey, chilli, garlic sauce. I actually think it was better or just as good you can add less chilli or more depending on your fondness for chilli.
3 60g eggs
5 tablespoons of cornflour
2 teaspoons of soy sauce
1 tablespoon of lemon juice
salt and pepper
dash of sesame oil
1 teaspoon of dried red chilli flakes
Grapeseed oil for frying
2 tablespoons tomato sauce
1/4 cup of water
2 tablespoons rice wine vinegar
1 tablespoon of sweet chilli sauce
3 cloves garlic chopped finely
4 small to med red chillies, deseeded and chopped
1 teaspoon minced ginger
1 tablespoon sesame oil
add last
1 tablespoon cornflour with a little water to dissolve ( 2 teaspoons or less)
2 shallots chopped
2. Heat the oil in the wok and shallow fry the chicken bits in batches, drain on a paper towel. When they are done you can place them into a big serving bowl or small casserole dish.
3. In the saucepan over a low heat, add the garlic, chilli, ginger and sesame oil and just cook off quickly until the garlic starts to change colour. Add the rest of the ingredients (except the cornflour and shallots) bring to the boil and then simmer for a couple minutes. Stir in the cornflour paste and shallots stirring until it starts to thicken.
4. Pour over chicken and mix well so all the chicken is coated. Top with sesame seeds and more shallots and a drizzle of sesame oil.
5. Serve with steamed rice and streamed stir fry veges. I do these in a rice cooker at the same time adding turmeric to the rice while it cooks then mix the rice and veges together.
What you need:
a wok and saucepan
For the chicken:
2 1/2 small chicken breast, (either diced into cubes or sliced 1cm thick roughly)3 60g eggs
5 tablespoons of cornflour
2 teaspoons of soy sauce
1 tablespoon of lemon juice
salt and pepper
dash of sesame oil
1 teaspoon of dried red chilli flakes
Grapeseed oil for frying
For the Sauce:
1/3 cup of honey2 tablespoons tomato sauce
1/4 cup of water
2 tablespoons rice wine vinegar
1 tablespoon of sweet chilli sauce
3 cloves garlic chopped finely
4 small to med red chillies, deseeded and chopped
1 teaspoon minced ginger
1 tablespoon sesame oil
add last
1 tablespoon cornflour with a little water to dissolve ( 2 teaspoons or less)
2 shallots chopped
What to do:
1. In a large bowl whisk the eggs,soy sauce, lemon juice, salt, pepper, chilli flakes and sesame oil, add chicken, and marinate in the fridge for 20 mins. Mix in the cornflour well so the mixture is lump free.2. Heat the oil in the wok and shallow fry the chicken bits in batches, drain on a paper towel. When they are done you can place them into a big serving bowl or small casserole dish.
3. In the saucepan over a low heat, add the garlic, chilli, ginger and sesame oil and just cook off quickly until the garlic starts to change colour. Add the rest of the ingredients (except the cornflour and shallots) bring to the boil and then simmer for a couple minutes. Stir in the cornflour paste and shallots stirring until it starts to thicken.
4. Pour over chicken and mix well so all the chicken is coated. Top with sesame seeds and more shallots and a drizzle of sesame oil.
5. Serve with steamed rice and streamed stir fry veges. I do these in a rice cooker at the same time adding turmeric to the rice while it cooks then mix the rice and veges together.
 |
| Crispy Chicken with Honey, Chilli, Garlic Sauce |
Comments
Post a Comment