Empty My Fridge
Chilli Lime Chicken
Ingredientes
- Chicken thigh · boneless skinless trimmed8
- Cornstarch3 colheres de sopa
- Salt½ colher de chá
- Black pepper½ colher de chá
- Sesame oil1 colher de sopa
- Vegetable oil1 colher de sopa
- Molho shoyu2 colheres de sopa
- Lime4 colheres de sopa
- Honey2 colheres de sopa
- Brown sugar2 colheres de sopa
- Garlic · peeled minced3
- Chili pepper · sliced2
- Sesame seed
- Chili flake · flakes
- Scallion · sliced
Modo de preparo
- Mix 2 tablespoons of the cornflour with the salt and pepper, then dust both sides of the chicken thighs with it.
- Heat the sesame oil and neutral oil in a large frying pan over medium-high heat.
- Fry the chicken thighs for 6-7 minutes, turning once, until golden.
- While the chicken fries, whisk together the soy sauce, lime juice, honey, brown sugar, garlic, chillies and the remaining 1 tablespoon of cornflour in a small bowl.
- Once the chicken is golden, pour the sauce over it in the pan. Bring to the boil, then simmer for 5 minutes until the sauce has thickened.
- Top with sesame seeds, chilli flakes, lime slices and sliced spring onions to serve.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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