A different creation between a Crispy and Sticky Sweet Chicken stir fry dish. Great for dinner parties or as a side dish with other dishes.
TOTAL INGREDIENTS:
250 grms. chicken breast (cut into cubes)
2 Teasp. sweet soya sauce (ketchup Manis)
2 Teasp. sambal oelek (Indonesian chilli sauce / relish)
1/2 Teasp. Ground Black Pepper
Sprinkle of corn flour & salt diluted with 2 teasp. water
1 Egg white
1 Teasp. red hot paprika powder / ground chilli powder
1 Tablsp. malt vinegar for sauce
2 Tablsp. tomato ketchup for sauce
Cup of runny honey
1 Medium onion (chopped finely)
1 – 2 garlic cloves (chopped finely)
1 – 2 Spring onion stalks (chopped into fine stalks – sliced green pepper works)
2 – 3 Fresh Chillies (Depending how spicy you like – chopped up finely)
FOR CHICKEN FRYING COATING:
2 – 3 Tablsp. corn flour / plain flour
2 Tablsp. ground paprika / Chilli powder
2 Teasp. powdered garlic
FOR SAUCE:
3 Tablsp. sweet soya sauce (like kecup manis)
1 Tablsp. vinegar (Malt will do)
1 Tablsp. brown sugar
1 Teasp. ground paprika / chilli powder
2 Teasp. sambal oelek
1 Tablsp. tomato ketchup
Cup of runny honey
STARTER CHOPPING BOARD:
Place chopped chicken into a bowl, add your sweet soya sauce, corn flour, black pepper and mix well.
Add your egg white and ensure well mixed.
Time to add your spices like sambal oelek and powdered paprika / Chilli powder.
Mix well until turns slightly red and leave in fridge for 30 minutes, while you prepare for frying.
Heat up oil in a shallow pan until getting very hot. Prepare your mix of fry batter of flour, paprika and powdered garlic.
Mix well – add paprika if you need to.
Dip the chicken pieces into the mix until well coated and leave in a bowl while your oil is heating hot.
Meanwhile prepare your stir in sauce of sweet soya sauce, vinegar, sugar, paprika / chilli powder, ketchup, honey & sambal oelek.
Mix the sauce well to ready for your stir-fry later.
Once the oil is hot enough, start adding the chicken pieces and fry one at a time for 1 – 2 minutes until brown and crispy. They will fry and sizzle but take out when partly done.
Drain off the chicken pieces on a kitchen towel to soak up the oil. Although crispy on the outside – must be soft and tender to the touch. Dry and leave to the side on a plate.
With a shallow / wok pan fry up your onions, spring onion stalks (sliced green pepper works), garlic and chillies.
Mix well for 1 – 2 minutes.
Add your chicken pieces and add your spicy sauce. Stir well to ensure chicken is cooked and pretty sticky.
I usually serve with either omelette pieces / cut boiled egg, white rice and some sort of fried green vegetables.
I hope that you will enjoy!
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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