Description
A delicious and crispy sweet chilli chicken stir fry featuring tender chicken pieces coated in a light batter, stir-fried with colorful vegetables and tossed in a tangy sweet chilli sauce. Perfect for a quick and flavorful meal.
Ingredients
- 500g chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 cup sweet chilli sauce
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil (for frying)
- 1 tbsp sesame oil (for stir fry)
- Salt and pepper to taste
- Green onions and sesame seeds, for garnish
Instructions
- In a bowl, whisk together the egg, cornstarch, flour, salt, and pepper to make a batter. Toss the chicken pieces in the batter until fully coated.
- Heat vegetable oil in a pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy. Set aside on a paper towel-lined plate.
- In a clean pan or wok, heat sesame oil over medium heat. Add garlic and onions, and sauté for 1-2 minutes.
- Add sliced bell peppers and stir fry for another 2-3 minutes until slightly tender.
- In a small bowl, mix sweet chilli sauce, soy sauce, oyster sauce, and rice vinegar. Pour the sauce into the pan with the vegetables.
- Add the crispy chicken to the pan and toss everything together until well coated and heated through.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Adjust the level of sweetness or spice in the sauce to your taste.
- Use air-fryer for a healthier alternative to deep frying.
- Great with jasmine rice or stir-fried noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
