This recipe came about due to a craving for some sticky spicy chicken, and working with what I had available in the pantry. The result was unbelievably good! This recipe will also work well with chicken wings, skinless pork belly bites, or you could even use the sauce component to glaze some meatballs.
Ingredients
500g chicken thigh fillets
Marinade:
3 tbsp soy sauce
1 tbsp shaoxing (Chinese cooking) wine
1 tsp fresh ginger, grated
2 cloves garlic, crushed
To fry:
1/4 cup corn starch, to coat
canola oil
Spicy sauce:
4 tbsp Habanero & Orange Hot Sauce (approx. ½ bottle)
1/4 cup honey
1/4 cup brown sugar
2 Tbsp soy sauce
2 tsp crushed garlic
1 tsp sesame oil
Method
1.Cut chicken into bite-size pieces.
2.Combine marinade ingredients in a bowl and toss chicken pieces to coat well. Allow to marinate for at least 30 minutes.
3.Just before frying, drain any excess liquid from the chicken and add corn flour. Toss well until the pieces are fully coated.
4.Heat cooking oil in a deep pan to around 180°C and test the temperature by dropping in some flour (if it sizzles on impact, the oil is hot enough).
5.Fry chicken pieces in batches, for 4 minutes or until they are deep golden brown colour and chicken is cooked through. Remove and drain on wire rack or paper towel.
For the sauce
6.Combine sauce ingredients in a small pot and heat over a medium heat, constantly stirring until it comes to the boil. Reduce heat and simmer for 1-2 minutes until sauce has thickened slightly.
To serve
7.Toss fried chicken pieces through spicy sauce and serve immediately with steamed rice and green veges.
