The sticky chicken you get down at the local Chinese is so easy to do at home. The ginger in this version works wonders.
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Serves
4
Sweet Chilli Sauce
Soy Sauce
Tomato Ketchup
Garlic
Ginger
Cornflour
Egg
Basmati Rice
Skinless Chicken Thigh
Rice Wine Vinegar
Spring Onion
Sesame Seeds
Vegetable Oil
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content.
Serves
4
Sweet Chilli Sauce
Soy Sauce
Tomato Ketchup
Garlic
Ginger
Cornflour
Egg
Basmati Rice
Skinless Chicken Thigh
Rice Wine Vinegar
Spring Onion
Sesame Seeds
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut chicken into bite-size chunks.
Step 2.
Get two bowls. Fill one with cornflour and crack two eggs into the other. Whisk eggs. Dip a piece of chicken in flour, then egg, then flour. Make sure it is coated. Do this with all your chicken.
Step 3.
Heat a large glug of vegetable oil in a wok (enough for the chicken to shallow fry). Add your chicken bits in batches. Fry until crispy. Remove from the wok and set aside.
Step 4.
Get your rice on – cook according to pack instructions.
Step 5.
Wipe the excess oil out of the wok. Add a tablespoon of sesame oil. Add a large grated knob of ginger and grated garlic cloves. Fry for 30 seconds.
Step 6.
Add sweet chilli sauce, soy sauce, ketchup and rice wine vinegar. Mix everything together.
Step 7.
Add 100ml of cornflour slurry. To make the slurry, add a heaped teaspoon of cornflour to a glass and pour in 100ml of warm water. Mix until the cornflour is dissolved.
Step 8.
Mix everything together. Once it starts thickening, re-add your chicken. Coat it in the sticky sauce.
Step 9.
Serve the chicken on top of the hot rice, with chopped spring onions and sesame seeds scattered on top. Enjoy!
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Notes (1)
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Emma T.
4 months ago
Lovely will definitely do this again
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