Crispy Shredded Honey Chilli Chicken
Strips of crispy chicken and crunchy peppers loaded with flavour!
Serves
4
Featuring
Featuring Angus and Oink Honey Chilli Rub
Ingredients
700g Chicken Breast
50g Baking Powder
50g Cornflour
3 Tbsp Angus & Oink Honey Chilli Rub
2 Bell Peppers (Green & Red), roughly chopped
2 Garlic Cloves, minced
1 Brown Onion, sliced
1 tbsp Fresh Ginger, grated
Vegetable Oil
Sesame Seeds
For the sauce:
4 tbsp Soy Sauce
4 tbsp Runny Honey
4 Tbsp Tomato Ketchup
2 tbsp Angus & Oink Honey Chilli Rub
1 tbsp Water
All ingredients are available to purchase in our Farm Shop
Method
- Lay the chicken breasts on a flat surface and slice into the thinnest strips possible. Place in a freezer bag and add 1 tbsp Honey Chilli Seasoning, toss together then place in the fridge for 1 hour to marinade.
- To make the sauce, simply add the ingredients to a jug and stir. Place to one side until you are ready to use.
- Remove chicken from fridge and pour baking powder and cornflour into the bag. Toss the chicken to ensure an even coat. Pour one inch of vegetable oil into a wok or deep pan and bring it to 165c. Fry the chicken strips in batches for a couple of minutes then transfer to some kitchen roll to remove excess oil.
- Discard most of the oil then return the pan/wok to the stove. Add the chopped peppers, onion to the pan and fry them up for 5 minutes before adding ginger and garlic. Return the chicken to the pan and stir in the sauce, ensure the chicken is evenly coated.
- Sprinkle sesame seeds on top and serve hot with sides of choice.
