Wednesday, 23 November 2011

Honey Chili Chicken

·         4 chicken breasts, thinly sliced
·         5-6 cloves garlic, minced
·         ½  cup corn flour
·         1 tbsp chili sauce
·         2 tbsp soy sauce
·         4-6 whole red chilies
·         1 large lemon, juiced
·         1 tsp black pepper
·         2 tbsp honey
·         1 tbsp vinegar
·         1 tsp sugar
·         Oil for deep fry
green onion, minced for garnishing
       Marinate the chicken pieces in a mixture of 1 tbsp soy sauce, salt, egg and 1 tbsp corn flour for 10 minutes. Then fry the chicken in deep hot oil until browned. Remove from oil and dry on kitchen roll. De-stem and break red chilies into two. Grind these along with vinegar in a blender to obtain a paste; keep aside. To make the sauce, put a little oil into the wok and throw the garlic in to flavour the oil. After a minute add all the rest of the ingredients, except corn flour, and bring to the boil. Then mix the corn flour with water and add in the boiling soup. Once thickened, toss the chicken into the sauce and stir until coated. Cook for a further 3 minutes. Chinese Honey Chili Chicken is ready. Garnish and serve with rice.