Description
Discover how to create Asian Honey Chili Chicken Breast Fillets with a perfect balance of sweet and spicy flavors. Elevate your dinner with this easy, mouthwatering recipe!
Ingredients
- 350g (12oz or 6 Chicken Fillets) Chicken Fillets or Sliced Chicken Breast
- 1/2 teaspoon (3 ml) Chinese Five Spice
- 1/2 teaspoon (3 ml) Salt
- 1 tablespoon (15 ml) Cornflour
- 1 tablespoon (15 ml) Oil
- 1 tablespoon (15 ml) Ginger Paste
- 1 Green Chilli Pepper (Medium Hot)
- 1 Red Chilli Pepper (Medium Hot)
- 2 Garlic Cloves
- 1 Small (150 g) Red Pepper
- 2 Spring Onions
- 3 tablespoon (60 g) Honey
- 125ml (1/2 Cup) Chicken Stock
- 1 tablespoon (15 ml) Crispy Chilli Oil (Lao Gan Ma)
- Generous Pinch MSG
- 2 tablespoon (30 ml) Apple Juice
- 1 tablespoon (15 ml) Dark Soy Sauce
- 1 tablespoon (15 ml) Lemon Juice
Instructions
- If you’re using whole chicken breasts instead of fillets, cut them into strips about 10cm long to match the shape of fillets.
- Cut the green and red chili peppers into slices about 2-3mm thick.
- Thinly slice the garlic cloves as much as possible.
- Trim the ends of the red pepper and chop it into cubes about 1-1.5cm in size.
- Cut the spring onions diagonally into slices about 2-3mm thick.
- Combine the chicken stock, honey, crispy chili oil, lemon juice, MSG, and dark soy sauce in a bowl.
- Add the salt and Chinese five spice to the chicken, mix thoroughly, then coat it with cornflour.
- Heat a 30cm frying pan over medium-high heat, add oil, and once hot, fry the chicken for 1-2 minutes on each side until browned. Remove and set aside.
- Put the sliced chilies, garlic, ginger, and red pepper into the pan and stir-fry for 2 minutes.
- Pour in the sauce and let it boil vigorously for 2 minutes.
- Lower the heat to medium, return the chicken to the pan with any juices, and cook for an additional 2 minutes or until the chicken is thoroughly cooked.
Notes
- Coat chicken in cornflour for a crispy texture when friednRemove chili seeds for a milder tastenBoil sauce to thicken before adding chicken
