Crispy Chicken with Sweet Chilli Sauce

Por Kitchen Sanctuary · 30 min

Ingredientes

Modo de preparo

1. Put the chicken in a bowl, add the egg and mix well so every piece is coated. The mixture will be sticky.
2. Toss the chicken with the cornflour, salt, black pepper and white pepper until coated.
3. Heat 3 tbsp of the oil in a large frying pan or wok over high heat until very hot.
4. Work in two batches: add half the chicken, one piece at a time, spreading it out.
5. Fry until golden and crisp, stirring about 3 or 4 times over roughly 5 to 6 minutes. Avoid moving it too much so it stays crisp.
6. Remove the chicken with a slotted spoon or tongs and set it in a bowl.
7. Add 1 more tbsp of oil and cook the second batch the same way, then add it to the bowl.
8. Once all the chicken is out, add the remaining 1/2 tbsp of oil and turn the heat to medium.
9. Cook the sliced onion for about 2 minutes until slightly softened.
10. Add the chilli, ginger and garlic and stir for 30 seconds.
11. Add the rice vinegar, soy sauce, tomato puree, sugar, ketchup and sweet chilli sauce to the pan.
12. Stir, raise the heat and let it bubble for a couple of minutes until the sauce reduces a little.
13. Return the chicken to the pan, stir and heat for 1 to 2 minutes until hot. Serve with rice or noodles.

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