Shredded crispy chicken
Author: 
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe can be made with both leftoveror fresh chicken. Both will deliver fabulous results. It is a really easy to make recipe but one that will soon become a family favourite . For a bit of a twist try serving it with Kimchi. - a fermented cabbage salad from Korea.
Ingredients
For the crispy chicken
  • Chicken – 500 grams ( cooked or leftover from a roast chicken)
  • Oil – 250 ml
  • Corn flour - 100 grams
Chilli sauce
  • Soya sauce / Tamari (for gluten-free)- 2 tablespoons
  • Butter – 1 tablespoon
  • Lemon juice- 1 tablespoon
  • Red Bell pepper one cut into strips
  • Ginger - I teaspoon
  • Cornflour – 2 tablespoons
  • Honey or sugar - ½ tablespoon
  • Red Chillies -3 to 4 chopped
  • Spring Onion - 2 chopped
  • Garlic – one clove
  • Ground Pepper r - ½ teaspoon
  • Sweet Chilli dipping sauce – 1 tablespoon
  • Chicken stock – 1 cup (cooled)
  • Salt to taste
Instructions
Chicken
  1. Cut the chicken into strips about an inch wide and 2 inches long.
  2. Toss the chicken strips in the cornflour. Make sure they are well coated with the flour
  3. Heat the oil to medium temperature
  4. Fry the chicken strips until golden brown (fry in batches to maintain the oil temperature).
  5. Remove from the oil and place on absorbent paper kitchen towel in a shallow dish.
  6. Keep warm in the oven
For the sauce
  1. Heat the butter in a skillet
  2. Add the spring onions- sauté until becoming transparent
  3. Add the garlic and ginger. Sauté for a minute
  4. Add the bell peppers and Chillies. Sauté (stirring all the time for time) for three minutes
  5. Now add the chicken stock, lemon juice, Chilli dipping sauce, lemon juice and tamari/soya sauce. Bring a gentle simmer
  6. Mix the cornflour with a little water. Stir into a paste the consistency of cream.
  7. Add to the simmering liquid
  8. Stir until the sauce thickens
  9. Remove from the heat and pour into a jug
  10. Serve the chicken with Kimchi ( if using), white rice and the sauce.
Notes
Keyword: Shredded crispy chicken
Nutrition Information
Serving size: 175 grams Calories: 779 Fat: 66 g Saturated fat: 11 g Unsaturated fat: 53 grams Trans fat: 0 g Carbohydrates: 36 g Sugar: 15 g Sodium: 711 mg Fiber: 5 g Protein: 29 g
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/chicken-with-chillies/shredded-crispy-chicken/