Crispy Shredded Chicken With Chilli
Looking for a quick and flavour-packed fakeaway? This Crispy Shredded Chicken with Chilli is your answer! Ready in under 30 minutes, it's a perfect blend of crispy chicken strips tossed in a sweet and spicy chilli sauce—ideal for a Friday night treat!
Servings: 2 servings
Calories: 564kcal
Equipment
- Meat thermometer optional
Ingredients
Marinade
- 1 tablespoon gluten free soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic paste
- ½ teaspoon black pepper
Stir Fry
- 3 tablespoon gluten free soy sauce
- 1 teaspoon sriracha sauce
- 3 tablespoon honey
- 2 tablespoon lemon juice freshly squeezed
Vegetables
- ½ medium green pepper diced into small squares/sliced
- ½ medium red pepper diced into small squares/sliced
- 1 teaspoon garlic paste
- 1 tablespoon vegetable oil
- 1 spring onion finely sliced
Chicken
- 250 g (8.8 oz) chicken breast sliced into thin strips
- 100 g (¾ cup + 1 tbsp) cornflour
- 1 egg white
- Vegetable oil for deep frying enough to fill saucepan a third full.
Instructions
Marinate The Chicken
- Chop the chicken breasts into thin strips, put into a large bowl with the marinade ingredients, stir and marinate in the fridge for at least 15 minutes, but preferably overnight to really let the flavours soak into the chicken pieces.
Cook the Vegetables
- Whilst the chicken is marinating, chop the red and green pepper and add to a hot frying pan on a medium heat with a drop of oil, along with the garlic paste and fry for 2-3 minutes, stirring regularly.
Make The Stir Fry Sauce
- Mix all the stir fry sauce ingredients together in a small bowl and set aside for later.
Heat The Oil For The Chicken
- Add the vegetable oil to a large, high sided saucepan. You want it around a third full, but no more than half full. Heat on high until bubbling.
Coat The Chicken
- Once marinated, remove the chicken from the fridge. Separate the egg yolk from the white and add the egg white to the chicken strips along with the cornflour and stir to fully coat.
- Fry The Chicken
- Once the oil is hot enough, lower the chicken into the saucepan gently with a slotted spoon, a couple of pieces at a time and fry for 5-6 minutes until crispy and golden.
- Once cooked, remove the crispy chicken from the pan with a slotted spoon and leave to rest on a plate lined with kitchen towel to drain off the excess oil.
Assemble
- Add the chicken and the stir fry sauce to the frying pan containing the vegetable mixture and fry for 2-3 minutes on a medium-high heat until the sauce has completely coated the chicken.
- Top with the sliced spring onions and serve immediately.
Notes
🗒️ Make Ahead: Marinate the chicken, chop the veg and prepare the sauce up to a day in advance. Store in the fridge until ready to cook.
🗒️ Batch Cooking: Double the recipe and once cool, freeze half of it in a freezer-safe container. When needed, thaw overnight in the fridge and reheat as below.
🗒️ Leftovers / Storage / Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat either in the oven at 180°C until warmed through, in the air fryer or in the microwave. Note: The chicken may lose some crispiness if you reheat it in the microwave.
🗒️ Freezing: This really is a dish best eaten straight away, but it is perfectly safe to freeze and reheat any leftovers. Freeze for up to 3 months in a freezer-safe container. Defrost in the fridge overnight and reheat as above.
Please note this recipe hasn't been tested in US measurements.
Nutrition
Calories: 564kcal | Carbohydrates: 80g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 2273mg | Potassium: 733mg | Fiber: 2g | Sugar: 29g | Vitamin A: 322IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 2mg
