Fried Sweet Chilli ChickenChinese food. I love it. Plain & Simple. Every since living in Singapore as a kid, I can’t get enough. Trouble is, growing up in Singapore has also made me extremely picky about the type of Chinese food I eat. I detest a lot of the UK Chinese Takeaway’s who serve sticky congealed goo & try pass it off as authentic Chinese food. Luckily, I have a local Chinese Restaurant who serves amazing food but ultimately, I prefer cooking my own using authentic Chinese recipes, that way I know exactly what’s in it & that it’s fresh!

My latest favourite Chinese recipe? A quick & simple Fried Sweet Chilli Chicken originally by Ching-He Huang, one of my favourite Chinese chef’s around at the moment. I edited her recipe a little & below is my edited version. The recipe will also work amazingly well with Prawns which was also a childhood favourite of mine from Singapore, complete with oodles & oodles of chilli sauce!

4 Chicken breasts, sliced into goujons
4 tbsp Cornflour
2 Egg whites
500 ml Groundnut oil for deep-frying (or use Vegetable as alternative)
1 Pinch of salt and pepper
3 tsp Lazy Garlic (or use 4 garlic cloves, crushed)
3 tsp Minced Ginger (or slice an inch piece of fresh root ginger)
2 Medium Red Chilies
6 tbsp Sweet chilli sauce
2 tbsp Light soy sauce
The juice of 1 Lime

1. 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 or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.

2. Dip the chicken slices in the batter, lower into the oil and deep-fry for about 5 minutes until crispy and golden. Lift out using tongs and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.

3. 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.

4. Return the chicken to the wok and turn to coat in the hot sauce, serve immediately with some white rice. End result? It’s amazing, leaving you wanting more & more!

Preparation time: 5 mins
Cooking time: 5 mins
Serves: 2-3 people


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