CRISPY CHILI CHICKEN WITH BROCCOLI

Crunchy coated chicken in a hot, sweet and sour sauce – so so tasty!

CRISPY CHILI CHICKEN WITH BROCCOLI  RECIPE

INGREDIENTS:

➭3 tbsp. vegetable oil
➭Pinch of salt and pepper
➭2 tbsp. cornflour
➭2 chicken breasts, cut into thin strips
➭1 thumb sized piece of ginger, peeled and finely chopped/grated
➭3 garlic cloves, peeled and finely chopped/crushed
➭1 large head of broccoli cut into small florets
➭Juice of 2 lemons
➭6 tbsp. dark soy sauce
➭6 tbsp. caster sugar
➭1 red chili – chopped (discard the seeds if you don’t like it too hot)
➭Small bunch spring onions,  chopped

INSTRUCTIONS:

Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated. When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.

There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that. Take the pan off the heat and add in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli and chopped chili to the pan.

Straight away, mix the lemon juice, soy sauce, and sugar in a small bowl, then pour onto the broccoli in the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little and the broccoli cooks through. Add the chicken back in, give it a stir and heat through for 1 minute, then add half the spring onions. Give it a quick stir and then serve with boiled rice. Garnish with the rest of the spring onions and more chopped chilies.
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