Crispy Shredded Chicken in Chilli Sauce
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Ingredients
- 450 g chicken breast fillets, diced
- 80 g cornflour
- 1 carrot, julienned
- 2 fresh red chilli
- 2 garlic cloves
- 2 tbsp rice vinegar
- 3 tbsp caster sugar
- 1 tbsp light soy sauce
- 400 ml vegetable oil for frying
Method
- 1
Toss the chicken in the cornflour until well coated and shake off the excess.
- 2
Heat the vegetable oil in a wok to 180C and fry the chicken in batches for 4 minutes, until crisp, golden and cooked through with no pink remaining, then drain on kitchen paper.
- 3
Pour off all but 2 tablespoons of the oil, then fry the garlic and sliced fresh red chilli for 30 seconds.
- 4
Add the carrot and stir-fry for 2 minutes.
- 5
Mix the rice vinegar, caster sugar and light soy sauce and pour into the wok, simmering for 2 minutes until syrupy.
- 6
Toss the crispy chicken through the sauce quickly so it stays crisp, and serve immediately with steamed rice.
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