Crispy shredded chicken
By Hobbykoch ·
Try this takeaway favourite served with rice, or simply on its own as part of a buffet-style meal. It can work as a main course or starter to share
- Servings
- 2 as a main, 4 as a sharer
- Prep time
- 10 Min.
- Cook time
- 20 Min.
- Total time
- 30 Min.
Ingredients
- 320g pack chicken mini breast fillets
- 2½ tbsp light soy sauce
- vegetable oil for frying
- 1 red pepper deseeded and thinly sliced
- 1 green pepper deseeded and thinly sliced
- 3 tbsp cornflour
- 3 tbsp sweet chilli sauce
- 1 tbsp garlic and ginger paste
- 1 tbsp sesame oil
- 2 spring onions trimmed and finely sliced
Instructions
Step 1: Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.
Step 2: Meanwhile, heat 1 tbsp of the oil in a wok or deep frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften. Remove with a slotted spoon and set aside.
Step 3: Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.
Step 4: Fill a wok or deep frying pan with the oil so it’s about ½cm deep, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.
Step 5: Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl. Add the cooked peppers, crispy chicken and toss together until coated all over and sticky. Serve sprinkled with the spring onions.
Nutrition facts
| Energy | 506 kcal |
|---|---|
| Fat | 19 g |
| of which saturates | 1 g |
| Carbohydrates | 40 g |
| of which sugars | 18 g |
| Fiber | 4 g |
| Protein | 42 g |
| Salt | 3.7 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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