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Crisp fried chicken pieces in a sticky red glaze

Honey chilli chicken

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 500 g boneless chicken thighs, cut into 3 cm pieces
  • 1 egg white
  • 4 tbsp cornflour
  • 1 tbsp plain flour
  • 0.5 tsp fine sea salt
  • 5 tbsp vegetable oil, for frying
  • 3 tbsp honey
  • 2 tbsp sweet chilli sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chilli flakes, or 1 tbsp sriracha
  • 2 cloves garlic, finely grated
  • 1 tsp root ginger, finely grated
  • 1 tsp cornflour, for the sauce
  • 2 tbsp cold water
  • 1 tbsp sesame seeds, toasted
  • 2 spring onions, sliced

Method
 

  1. Pat the chicken dry with kitchen paper. Toss with the egg white, then with the 4 tbsp cornflour, plain flour and salt until every piece is dry and coated.
  2. Whisk the honey, sweet chilli sauce, soy sauce, rice vinegar, chilli flakes, garlic and ginger in a bowl. In a separate cup, mix the 1 tsp cornflour with the cold water.
  3. Heat the oil in a wok or wide frying pan over a high heat until a scrap of coating sizzles on contact.
  4. Fry the chicken in two batches for 5 to 6 minutes each, turning once a crust has formed. Drain on a wire rack.
  5. Pour off all but a teaspoon of oil. Add the sauce mix and bring to a simmer for 1 minute.
  6. Stir the cornflour slurry and pour it in. Simmer for 30 seconds until the sauce is thick enough to coat a spoon.
  7. Take the pan off the heat, add the chicken and toss fast so every piece is glazed. Scatter over the sesame seeds and spring onions and serve straight away.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.