Heading straight to East Asia! A definite crowd pleaser, this East Asian inspired dish will satisfy all of your cravings! It’s sticky, it’s crispy, it’s sweet, it’s spicy and it’s just overall, downright tasty. Because it’s just so good, it would be a crime to make this in a small batch, so my recipe below is enough to feed a family of 6! Enjoy 🙂
- 2kg Boneless, skinless Chicken Thigh Fillets (or 1 pack from Asda)
- 2 red bell peppers, cut into chunks
- 2 green bell peppers, cut into chunks
- 2 yellow bell peppers, cut into chunks
- 2 large onions, cut into chunks
- 4 cloves of garlic, crushed
- Ginger root, cut into small pieces (as much as you desire)
- Red chillies, sliced at an angle (as much as you can handle)
- 1 spring onion, sliced at an angle
- Sesame Seeds
- 2 large eggs
- 1 cup Corn flour
- Ground Ginger
- Salt and Black Pepper
- 250ml Sweet Chilli Sauce (I used Encona Thai Sweet Chilli Sauce)
- 2tbsp Korean Hot Pepper Paste
- Light Soy Sauce
- Juice of half a lime
- 2tbsp Sugar
- 4tbsp Honey
- Rapeseed Oil
- Wash and clean the chicken, then cut into bitesize pieces
- Season chicken with salt, pepper and ground ginger, mix in. Then add in corn flour and eggs and mix well. Cover with cling film and set aside while you prepare the vegetables.
- Wash, deseed and chop the bell peppers, peel and chop the onions and ginger. Wash and slice the chillies and spring onion. Set aside.
- In a large bowl, make the sauce. Combine the sweet chilli sauce, Korean hot pepper paste, light soy sauce, lime juice, sugar and honey. Taste and adjust to your liking. Set aside.
- In a pot, pour in enough oil to deep fry the chicken and place on a high heat. You will know the oil is hot enough when you put a little batter into the pot and it immediately bubbles and rises to the surface.
- Begin to fry the chicken, one small portion at a time. Be careful not to overcrowd the pot. Overcrowding the pot causes the temperature of the oil to drop resulting in soggy chicken. We want a crispy coating on the chicken 🙂
- Have a bowl ready lined with kitchen roll to place the fried chicken on. Once the chicken is a caramel brown colour, it is ready to be removed from the pot and you can continue onto the next batch.
- Optional Step: Once all the chicken has been fried, if you want extra crispy chicken, you can double fry them! Simply place them back in the pot (not all at once) to fry for a second time until crunchy.
- Next, in a wok, stir fry the ginger and garlic until fragrant, then quickly add in the onions and bell peppers and stir fry for 5 minutes. The vegetables should be cooked but still have a bite to them and a vibrant colour.
- Pour in the sauce. The moment the sauce begins to bubble, add in the chicken and mix well so everything is well coated. Lower the heat and keep folding in the sauce and chicken until the sauce is slightly sticky. Then you’re all done!
To serve, sprinkle over some sesame seeds over the chicken and garnish with fresh red chillies and spring onions. Serve with a sticky white rice.
If you have made my recipe and would like to let me know what you think, I’d be happy to see your comments below👇.
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I recommend using this Non-Stick Salter Wok in the link below to make this recipe or my other Asian inspired dishes. You can make healthy stir fries which require only a little oil as it’s non stick. Because of the size, you’ll also be able to make larger quantities for family and friends. Follow the link below to be taken straight to Amazon where you can complete your purchase