Crispy Sweet Chilli Chicken
Directions
In a large bowl combine garlic powder, onion powder, sweet paprika, salt, pepper, cornflour and egg. Add the chicken and toss until all the pieces are covered well with this pasty mixture and set aside whilst preparing the sauce.
In a medium size bowl, whisk together all the sauce ingredients and set aside.
In a large frypan, heat oil to medium-high heat and add coated chicken pieces. Cook the chicken for 3-4 minutes on one side then turn and a further 2 minutes on the other side til nice and golden all over. Remove and drain on a plate with paper towel.
In a clean frypan, over medium heat, add the sauce and stir for 2-3 minutes til it bubbles gently and begins to thicken. Turn the heat off and return the cooked chicken bites back to the pan. Stir gently so that the sauce evenly coats each piece chicken.
If desired, serve on a bed of rice and garnish with sliced spring onions and sesame seeds.
- These chicken bites can be cooked in the air fryer. To do this, follow step 1 but do not add the cornflour at this stage. Coat the chicken in the remaining ingredients and then toss each piece into the cornflour and then into the air fryer.
- 600g chicken breast fillet, cut into bite size pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder
- 1/2 cup McKenzie's Corn Flour
- 1 large egg, lightly beaten
- To shallow fry: canola or vegetable oil
- 1 tsp McKenzie's Minced Ginger
- 1 tsp McKenzie's Minced Garlic
- 2 tsp McKenzie's Minced Garlic
- 2 tsp McKenzie's Minced Ginger
- 3/4 cup sweet chilli sauce
- 1/4 cup soy sauce
- 2 tbs rice wine vinegar
- 2 finely sliced onions (garnish)
- 1 tsp sesame seeds
