I saw this recipe the other week and just knew I had to try it. Not only is it simple, but it tastes amazing!
Ingredients (serves 4)
- 1 cup Cornflour
- 400g Chicken breast fillets, cut into chunks
- Vegetable oil or peanut oil to fry
- sesame seeds to garnish
- Spring onions to garnish
- SAUCE INGREDIENTS
- 1/3 cup Passata
- 1/3 cup caster sugar
- 2 TBS Soy sauce
- 1 TBS Sriracha sauce
- 1 TBS Apple cider vinegar
- 1 clove Garlic, minced
Method
- For the chili sauce, combine the passata, sugar, soy sauce, sriracha, vinegar, garlic and ¼ cup water in a small sauce pan over high heat. Bring to the boil, and then reduce heat to low. Simmer stirring occasionally, for 15 minutes or until thickened. Set aside
- Whisk the cornflour and a generous pinch of salt in a bowl. Add the chicken and toss to coat
- Pour enough oil into a saucepan to come 1/3 of the way up the side. Heat the oil until it reaches 160 degrees on a cooks thermometer.
- Cook the chicken in batches until golden. Use a slotted spoon to remove and drain on paper towel
- In a large frypan, add the chicken and the chili sauce back in and toss to coat evenly
- Sprinkle with sesame seeds and spring onions and serve with steamed rice
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