Asian Chilli Chicken

[jcallaghan]

https://www.instagram.com/reel/C0p49wkv6oa/

CHICKEN:

• 500g / 1lb breast fillets, skinless and boneless (2 large)*
• 1/2 tsp each salt and pepper, 1 1/2 tbsp rice flour, or all-purpose/plain flour
• 1 1/2 tbsp oil (veg or canola)

SAUCE:

• 2 tsp sesame oil
• 2 garlic cloves + 2 tsp ginger, finely minced
• 1 tsp chilli flakes / red pepper flakes *(reduce for less spicy)
• 1/2 cup water, 3 tbsp sriracha*, 1 tbsp soy sauce (light or all purpose)
• 1/4 cup honey (sub brown sugar), 3 tbsp lime juice (sub 2 tbsp rice vinegar)

GARNISHES (CHOOSE): Green onion (finely sliced), sesame seeds, fresh chilli, lime wedges

1. Cut breasts in half horizontally to form 4 thin steaks. Sprinkle with salt, pepper & flour. Pan fry on high heat in the oil 2 min each side, remove.
2. Cool pan slightly, then return to stove on medium heat. Heat sesame oil, then cook garlic, ginger and chilli flakes for 30 sec until garlic is golden. Add water, sriracha, honey, soy, stir, increase to med high and simmer 2 min to reduce until thick syrup. Add lime, cook 1 min until syrupy. Return chicken to pan, turn to coat. Serve with garnishes of choice!

• Chicken – boneless thighs will also work, 3 – 4 min each side. Reduce spiciness by reducing chilli flakes, and subbing some of the sriracha with ketchup (don’t sub all, will completely change flavour!)