Sweet Chilli Chicken

This is a copy of the chilli chicken from Wasabi, it is my guilty pleasure which I often miss eating when away from London, so I decided to recreate it. 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 tried the original this is a great dish, like a spicy sweet and sour with battered chicken and a sticky spicy 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.

  • 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)

  • 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.