Spicy Chilli Chicken

This is a copy of the chilli chicken from Wasabi, it is my guilty pleasure which I miss eating, so I decided to recreate. This ‘Fakeaway’ for me became better than the original, purely because sometimes they make it far too spicy and I am often sat with a pink face and crying alone in the middle of the restaurant! So you can control the heat more.

Even if you haven’t had the original this is a great dish, like a spicy sweet and sour with battered chicken and a sticky spicy sauce.

Serves 2

Ingredients:

Sauce:

2 tbsp. sesame oil

2 tbsp. rice wine vinegar

4 tbsp. ketchup

4 tbsp. honey

3 tbsp. brown sugar

2 tbsp. chilli sauce, sweet chilli or Sriracha are good

Extra chillis chopped, optional

2 slices tinned pineapple, chopped into chunks

4 tbsp. pineapple juice from the tin

1 tbsp. ginger, grated

2 garlic, grated

80g tin of roasted peppers

Juice from tinned peppers

Fried chicken:

2 Chicken breasts, diced. I used turkey breast on my second batch and was delicious.

2 tbsp. cornflour

1 egg

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. plain flour

Sunflower oil for deep frying

To serve optional sesame seeds and spring onion.

Method:

Whisk together the liquids; sesame oil, rice wine, ketchup, honey, brown sugar, chilli sauce, pineapple juice and pepper water.

If you have a blender place in the ginger and garlic along with extra chilli, if using. Add a spoon full of the liquid and blend to a paste.

If you haven’t got a blender just make sure the ginger and garlic are minced.

Add the paste to a non stick pan along with the rest of the liquid, let this bubble on a medium heat until thickened slightly. Add the peppers and pineapple and set aside.

(You can use fresh peppers if you cannot get tinned, cook them off a little longer in the sauce, add a tbsp. water in replace of the pepper water)

For the fried chicken;

in separate bowls place an egg, whisked.

The cornflour in another bowl.

The final bowl add the plain flour with the paprika, garlic powder, salt and pepper. Mix well.

Using a wok or a deep sauté pan pour in the oil until around and inch or so deep. Let the oil heat.

Take a piece of chicken at a time and coat well in the cornflour, then the egg making sure every part is covered. Then into the seasoned flour shaking off any excess.

Carefully place into the hot oil. Add a few at a time but do not pack out the pan, cook in batches for 3-4 minutes, turning halfway.

Remove with a slotted spoon and place onto kitchen paper, set aside.

Once all of the chicken is cooked turn on the heat with the sauce pan, add the chicken to this and coat all of the pieces.

Serve with rice, a sprinkle of sesame seeds and some chopped spring onion.

You can also find me on CooklyBookly.com

Enjoy xx

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Spicy Chilli Chicken

  • Servings: 2
  • Difficulty: easy
  • Print

edit 3

by Lulu Lemon and Lace

Ingredients:

Sauce:

2 tbsp. sesame oil

2 tbsp. rice wine vinegar

4 tbsp. ketchup

4 tbsp. honey

3 tbsp. brown sugar

2 tbsp. chilli sauce, sweet chilli or Sriracha are good

Extra chillis chopped, optional

2 slices tinned pineapple, chopped into chunks

4 tbsp. pineapple juice from the tin

1 tbsp. ginger, grated

2 garlic, grated

80g tin of roasted peppers

Juice from tinned peppers

Fried chicken:

2 Chicken breasts, diced. I used turkey breast on my second batch and was delicious.

2 tbsp. cornflour

1 egg

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. plain flour

Sunflower oil for deep frying

To serve optional sesame seeds and spring onion.

Method:

Whisk together the liquids; sesame oil, rice wine, ketchup, honey, brown sugar, chilli sauce, pineapple juice and pepper water.

If you have a blended place the ginger and garlic in along with extra chilli, if using. Add a spoon full of the liquid and blend to a paste.

If you haven’t got a blender just make sure the ginger and garlic are minced small.

Add the paste to a non stick pan along with the rest of the liquid, let this bubble on a medium heat until thickened slightly. Add the peppers and pineapple and set aside.

(You can use fresh peppers if you cannot get tinned, cook them off a little longer in the sauce, add a tbsp. water in replace of the pepper water)

For the fried chicken;

in separate bowls place an egg, whisked.

The cornflour in another bowl.

The final bowl add the plain flour with the paprika, garlic powder, salt and pepper. Mix well.

Using a wok or a deep sauté pan pour in the oil until around and inch or so deep. Let the oil heat.

Take a piece of chicken at a time and coat well in the cornflour, then the egg making sure every part is covered. Then into the seasoned flour shaking off any excess.

Carefully place into the hot oil. Add a few at a time but do not pack out the pan, cook. in batches. Cook for 3-4 minutes, turning halfway.

Remove with a slotted spoon and place onto kitchen paper, set aside.

Once all of the chicken is cooked turn on the heat with the sauce pan, add the chicken to this and coat all of the pieces.

Serve with rice, a sprinkle of sesame seeds and some chopped spring onion.

Lulu xxx

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