Spicy Fried Chicken
This is a quick and simple recipe for Asian style spicy fried chicken. It is a little like a hot version of sweet & sour chicken Hong Kong style you find in Chinese take away restaurants in the England.
To begin with, start cooking your rice. This recipe goes together perfectly with Jasmine rice but it also works well with Basmati rice.
3 chicken breast fillets
For the glaze/sauce
5 tablespoons soy sauce
2-3 tablespoons Sriracha sauce (Asian hot chilli sauce)
2-3 tablespoons of honey
2-3 pressed garlic cloves
3 cm grated ginger
- Put all the ingredients for the glaze/sauce into a sauce pot and bring it to the boil. Add a little cornstarch to the mix until you get the desired consistency. If you add too much by mistake you can always add a little more water to thin the mix out.
- Cut up the chicken fillets into small pieces and put them into a bag with some cornstarch, just enough to give the chicken pieces a good coating. Shake the bag to make sure all the chicken is coated.
- Heat a wok so it is very hot, almost smoking.
- Add some to the wok so it is about 1cm deep. I use ground nut oil because it has a high smoke threshold and is fairly tasteless.
- Fry the chicken so it is brown and crispy. Depending on the amount of chicken you use you may need to add more oil because the cornstarch absorbs the oil.
- At the time the chicken is crispy the glaze/sauce should be also ready. Place the fried chicken into a bowl ready for serving and pour over the glaze/sauce.
- Sprinkle some chilli flakes and/or sesame seeds over the top of the chicken for better presentation or to make the dish taste hotter.