Feed Your Family For £20...In A Hurry! The Cookbook

Chinese style Chilli Chicken

Chinese is my all time favourite cuisine. I would eat it everyday if I could 😀. Its quick to prepare, full of flavour and looks fantastic. This dish is no exception. Its got a little bit of sweetness courtesy of the caramelised peppers and a touch of mild heat from the chilli. Which makes this a perfect combination for a family meal. The takeaway version can sometimes be greasy but this is anything but which is the joy of a fakeaway. Why not try to recreate this in your own home and add to your Fakeway repertoire. The step by step instructions will help you to feed your family a yummy meal in no time. Let us know how you get on in the comments below

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Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 3 Chicken breasts
 100 g Flour
 2 tbsp Cornflour
 2 eggs
 ½ tsp Salt
 ½ tsp Black Pepper
 1 Red Pepper
 1 Green Pepper
 100 ml Oil
 For the Chilli sauce
 4 tbsp Soy Sauce
 3 Garlic cloves
 1 Red chilli
 1 tsp Sugar
 2 tbsp Tomato puree
 150 ml Water

1

Slice the peppers into strips. Chop the garlic,de-seed and finely chop the chilli

2

Slice your chicken into small strips.

3

Place the chicken in a bowl or tray and season with half the S&P

4

Break the eggs into a bowl or tray and use a fork to mix them. Add the flour and cornflour to a bowl and season with the remaining S&P

5

Arrange your trays side by side like a little conveyer belt to enable easy dipping and coating etc

6

Dip the chicken strips into the egg mixture and then into the seasoned flour making sure its coated on all sides.

7

Place the floured chicken into a bowl.

8

Add the oil to a pan on a med heat and add the chicken.

9

Shallow Fry for a 3-4mns till golden brown-you may need to do this in batches

10

Turn over and repeat

11

Once crispy and browned
place them on some kitchen towel till you do the next batch

12

Add the peppers and fry for 3-4mns

13

Return the remaining chicken to the pan and toss everything together then remove and set aside.

14

Add the Soy Sauce,tomato puree,chilli,garlic and sugar to the pan

15

Add the water,stir and bring to a boil then simmer for 4-5mns till the sauce reduces and thickens-this will intensify the flavours

16

Return the chicken and peppers to the pan

17

Stir everything together till the chicken is coated in the sauce.

18

Cook for another minute then serve immediately

19

Serve with rice and a lemon wedge

20

Easy swaps:-swap the chicken for turkey or beef.
Swap the tomato puree for sweet chilli sauce.
This dish doesn't have a lot of sauce but your welcome to make more if you think you need it.
Swap one of the peppers for sliced onion if you like.
No cornflour? Just replace with flour as it works just as well.
Want more spice? Add more chilli.
Want more sweetness? Add a tsp of honey.

Category,

Ingredients

 3 Chicken breasts
 100 g Flour
 2 tbsp Cornflour
 2 eggs
 ½ tsp Salt
 ½ tsp Black Pepper
 1 Red Pepper
 1 Green Pepper
 100 ml Oil
 For the Chilli sauce
 4 tbsp Soy Sauce
 3 Garlic cloves
 1 Red chilli
 1 tsp Sugar
 2 tbsp Tomato puree
 150 ml Water

Directions

1

Slice the peppers into strips. Chop the garlic,de-seed and finely chop the chilli

2

Slice your chicken into small strips.

3

Place the chicken in a bowl or tray and season with half the S&P

4

Break the eggs into a bowl or tray and use a fork to mix them. Add the flour and cornflour to a bowl and season with the remaining S&P

5

Arrange your trays side by side like a little conveyer belt to enable easy dipping and coating etc

6

Dip the chicken strips into the egg mixture and then into the seasoned flour making sure its coated on all sides.

7

Place the floured chicken into a bowl.

8

Add the oil to a pan on a med heat and add the chicken.

9

Shallow Fry for a 3-4mns till golden brown-you may need to do this in batches

10

Turn over and repeat

11

Once crispy and browned
place them on some kitchen towel till you do the next batch

12

Add the peppers and fry for 3-4mns

13

Return the remaining chicken to the pan and toss everything together then remove and set aside.

14

Add the Soy Sauce,tomato puree,chilli,garlic and sugar to the pan

15

Add the water,stir and bring to a boil then simmer for 4-5mns till the sauce reduces and thickens-this will intensify the flavours

16

Return the chicken and peppers to the pan

17

Stir everything together till the chicken is coated in the sauce.

18

Cook for another minute then serve immediately

19

Serve with rice and a lemon wedge

20

Easy swaps:-swap the chicken for turkey or beef.
Swap the tomato puree for sweet chilli sauce.
This dish doesn't have a lot of sauce but your welcome to make more if you think you need it.
Swap one of the peppers for sliced onion if you like.
No cornflour? Just replace with flour as it works just as well.
Want more spice? Add more chilli.
Want more sweetness? Add a tsp of honey.

Chinese style Chilli Chicken

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