Crispy Sweet Chilli Chicken

Chicken

• 600 g (1 lb 5 oz) boneless, skinless chicken breast or chicken thigh, cut into bite-sized pieces
• 1 tsp sweet paprika
• 1 tsp garlic powder
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 egg 
• ½ cup (60 g) cornstarch/cornflour
• Oil, for frying, see note 1 

Sweet Chili Sauce

• 1 tsp freshly minced garlic
• 1 tsp freshly minced ginger 
• ½ cup (125 ml) sweet chilli sauce
• ¼ cup (60 ml) tamari or all-purpose soy sauce
• ¼ cup (60 ml) rice wine vinegar, plain white vinegar, apple cider vinegar or lime

1. Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and cornflour. Mix the chicken well until the other ingredients form a paste around it. Set aside.

2. To make the sauce, combine all the ingredients in a medium bowl. Set aside.

3. Heat the oil over medium–high heat in a large, deep, heavy-based frying pan. Cook the chicken for 5–6 minutes or until it is cooked through and golden all over, turning once halfway through. Set aside on a paper towel to drain excess oil.

4. Drain the oil from the frying pan and wipe the pan clean.

5. Heat the pan over medium–low heat and add the sauce. Stir for 2–3 minutes until the sauce begins to bubble gently and thicken. Turn the heat off and return the chicken to the pan, stirring so that it is evenly coated in the sauce.

6. Serve the chicken immediately, heaped on top of steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.

Note 1 – The recipe is based on using a high smoke-point oil such as vegetable oil or canola (rapeseed) oil, which produces a light, crispy coating. You will need enough oil so the bottom of the pan is covered and the oil is at least 5 mm (1/4 inch) deep. For regular weeknight cooking, I make this recipe using olive oil. It produces a denser coating that isn’t as even in colour, but is equally delicious! Use 4 tablespoons of olive oil (or olive oil spray to spray the bottom of the pan and the chicken once it is in the pan), then cook the chicken over medium–high heat for 6–8 minutes, or until it is cooked through, turning once halfway through

Airfry Option - This recipe can be cooked in the air fryer, but you will need to modify the recipe slightly. Coat the chicken as per the recipe, excluding the cornstarch. Once the chicken is coated in the egg and spice mixture, dip each piece of chicken, one by one, into the cornflour so that it is evenly coated. Place in a single layer in the air fryer and spray generously with oil so that the entire piece of chicken is moistened. Air fry at 200°C (400°F) for 6–8 minutes or until the chicken is cooked through. Cook the sauce as per the recipe and coat the chicken to serve.