Crispy Honey Chilli Chicken Bites with Sticky Coconut Rice

Thu, 20 July 2017

Ingredients:

2 large chicken breasts

Salt & pepper

200g plain flour

1 thumb-sized piece of ginger

1 large red chilli

300ml rapeseed oil

1 large lemon

1tbsp sweet chilli sauce

2tsp soy sauce

80ml water

2tsp cornflour

2tbsp honey

Handful of spring onions

 

Sticky Coconut Rice:

1mug of basmati rice

200ml coconut milk

½mug of water

Pinch of salt

 

Method:

1.     Cut the chicken breasts into thin strips. Mix some salt, black pepper and the plain flour in a bowl and coat the chicken with this mixture. Set aside.

2.     Peel and finely slice the ginger and cut the chilli into thin strips, removing the seeds.

3.     Heat the oil in a wok over a high heat. Meanwhile, juice the lemon into a cup or bowl, add the sweet chilli sauce, soy sauce, water and cornflour and stir together. Leave to one side.

4.     Fry the chicken in batches for a few minutes in the hot oil until golden brown, then remove and drain on kitchen paper. Repeat until all the chicken is looking ace!

5.     Discard all but about a tablespoon of the oil from the wok, and then gently fry the ginger and chilli for a minute or so. Add the honey and stir whilst it is bubbling away for another minute. Then add the lemon juice mixture. Keep stirring and bring to the boil, the sauce will thicken in about 1 minute.

6.     Return the chicken to the wok to heat through for a few minutes, tossing in the sauce to coat well. Slice the spring onions into fancy diagonals and throw into the wok for the last minute of cooking.

7.     Rinse & boil rice with water and coconut milk in a small pot for 15 minutes. Serve & Enjoy!