Asian Chilli Chicken

Ingredients

• 500 gms Skinless and boneless chicken breast fillets (refer notes)
• 1/2 tsp, each Salt and pepper
• 1.5 tbsp Rice flour/plain flour (I used plain flour)
• 1.5 tbsp Vegetable oil
• For the sauce
• 2 tsp Sesame oil (refer notes)
• 2 tsp, each Ginger & garlic (minced)
• 1 tsp Red chilli flakes
• 1/2 cup Water
• 3 tbsp Sriracha (refer notes)
• 1 tbsp Soy sauce
• 1/4 cup Honey (you can use brown sugar instead)
• 3 tbsp Lime juice (You can use 2 tbsp rice vinegar instead)

Instructions

1. 1

   Cut the cleaned breast fillets in half horizontally to form 4 thin steaks. Sprinkle with salt, pepper and flour.

2. 2

   Heat oil (1.5 tbsp veg oil) in a wide pan. Add the fillets and fry on high heat for 2 mins each side. Remove from the pan.

3. 3

   Cool the pan slightly and return to fire on medium heat. Add sesame oil.

4. 4

   Cook minced ginger & garlic and chilli flakes for 30 seconds, until garlic caramelises.

5. 5

   Add water, sriracha, honey and soy sauce. Stir increase the heat to medium high till the sauce begins to bubble.

6. 6

   Reduce the heat to low and cook until the sauce thickens. Add lime juice and cook for a min, until the sauce becomes syrupy consistency.

7. 7

   Add fried chicken pieces and mix well to coat the sauce over the chicken pieces. Garnish with chopped spring onion or sesame seeds or fresh chilli or lime wedges.