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01377 217243

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Sweet and Spicy Fried Chicken with Fragrant Jasmine Rice

Ingredients

Serves 4

For the Sweet and Spicy Fried Chicken:

  • 500g Soanes skinless chicken breasts, cut into bite-sized pieces
  • 75g cornflour
  • ¼ tsp salt, pinch of pepper
  • Vegetable oil for frying
  • 2 cloves garlic, minced
  • 3cm piece of ginger, grated
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 spring onions, cut into 3cm chunks
  • 50ml soy sauce
  • 75ml hoisin sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp chilli flakes (to taste)
  • 1 tbsp cornflour mixed with 2 tbsp water
  • Sesame seeds and coriander, for garnish

For the Fragrant Jasmine Rice:

  • 1 mug jasmine rice
  • 2 mugs boiling water
  • 1 stick lemongrass, crushed (optional, for fragrance)

Method

1. To prepare the jasmine rice, rinse it under cold water until the water runs clear. Place the rice, water and lemongrass (if using) in a rice cooker or saucepan. Cook according to packet instructions.

2. To prepare the chicken, toss the chicken pieces in a large bowl with cornflour, salt and pepper until coated.

3. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the coated chicken pieces in batches and fry until golden brown and fully cooked through. Remove the chicken from the wok or pan and drain on a paper towel-lined plate to absorb excess oil.

4. In the same wok or pan, add a little more vegetable oil if needed. Add the garlic and ginger and cook for 1 minute until fragrant.

5. Add the peppers and spring onions to the wok or pan and cook for another minute.

6. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and chilli flakes. Pour the sauce mixture into the wok or pan with the garlic, ginger, peppers and spring onions. Stir well to combine.

7. Bring the sauce to a simmer and cook for 2 – 3 minutes until slightly thickened.

8. Return the cooked chicken pieces to the wok or pan and toss until evenly coated with the sauce. Cook for another 2 – 3 minutes.

9. Stir in the cornflower and water mix and cook for another minute until the sauce has thickened and the chicken is well coated.

10. Once the jasmine rice is cooked, fluff it with a fork and remove the lemongrass if used.

11. Serve the chicken immediately over the jasmine rice. Garnish with sesame seeds and coriander.