Crispy shredded chicken

LornaAuthorLorna
00DifficultyIntermediate

Really tasty

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Yields5 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 100ml's rapeseed or sunflower Oil
 2 large chicken breasts
 Plain flour
 Salt and black pepper
 1 TBSP sweet chilli dipping sauce
 2tsp soy sauce
 80ml water
 Juice of a lemon
 2tsp cornflour
 2TBSP honey
 Thumbsized piece of ginger
 Handful spring onions
 1 large red chilli

1

Cut the chicken breasts into strips

2

Add flour and salt and pepper to a bowl

3

Coat the chicken

4

Set aside

5

Finely slice the ginger

6

Cut the chilli into thin strips and discard the seeds

7

Heat the oil in a wok

8

Juice the lemon into a cup or bowl

9

Add the sweet chilli dipping sauce, soy sauce, water and cornflour and stir together and set aside

10

Fry the chicken in batches for a few minutes in the hot oil until golden brown

11

Drain on paper towels

12

Repeat until all the chicken is cooked

13

Pour out all the oil except for 1TBSP worth

14

Gently fry the ginger and sliced chilli for a minute or so

15

Add the honey to the wok and stir whilst it's bubbling away for another minute

16

Add the lemon juice, dipping sauce, soy sauce, water and cornflour

17

Keep stirring and bring to the boil until the sauce thickens

18

Add the chicken to the wok to heat through for a few minutes making sure to coat thoroughly with the sauce

19

Slice the spring onions into fancy diagonals abs throw in the rice for the last few minutes

Category,

Ingredients

 100ml's rapeseed or sunflower Oil
 2 large chicken breasts
 Plain flour
 Salt and black pepper
 1 TBSP sweet chilli dipping sauce
 2tsp soy sauce
 80ml water
 Juice of a lemon
 2tsp cornflour
 2TBSP honey
 Thumbsized piece of ginger
 Handful spring onions
 1 large red chilli

Directions

1

Cut the chicken breasts into strips

2

Add flour and salt and pepper to a bowl

3

Coat the chicken

4

Set aside

5

Finely slice the ginger

6

Cut the chilli into thin strips and discard the seeds

7

Heat the oil in a wok

8

Juice the lemon into a cup or bowl

9

Add the sweet chilli dipping sauce, soy sauce, water and cornflour and stir together and set aside

10

Fry the chicken in batches for a few minutes in the hot oil until golden brown

11

Drain on paper towels

12

Repeat until all the chicken is cooked

13

Pour out all the oil except for 1TBSP worth

14

Gently fry the ginger and sliced chilli for a minute or so

15

Add the honey to the wok and stir whilst it's bubbling away for another minute

16

Add the lemon juice, dipping sauce, soy sauce, water and cornflour

17

Keep stirring and bring to the boil until the sauce thickens

18

Add the chicken to the wok to heat through for a few minutes making sure to coat thoroughly with the sauce

19

Slice the spring onions into fancy diagonals abs throw in the rice for the last few minutes

Crispy shredded chicken

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