Sweet chilli chicken

Chicken broth, its supposed to be great for someone whose been ill. All you do is cover a small chicken with boiling water in a large pan, add two sticks of chopped celery, one chopped onion, 3 small carrots and a couple of sprigs of rosemary. Bring to the boil and simmer for 1 hour 15 minutes. Cool, then chill in the fridge. Remove the chicken and skim off the fat. And there you are, left with a mildly flavoured broth for someone whose sick and a beautifully poached chicken. Humm, what to do with it.


1.2 kg cooked chicken, or 3 or 4 cooked chicken fillets
4 tbsp corn flour
2egg whites
600 ml groundnut oil or vegetable oil
3 cloves of garlic finely chopped
2.5cm piece of fresh ginger sliced
1 red chilli deseeded and finely chopped
8 tbsp sweet chilli sauce
2 tbsp soy sauce
1 lime juiced
Chopped bunch of coriander

Heat the oil in a wok. Meanwhile pull the chicken into pieces. In a bowl whisk together the egg whites and corn flour into a batter with a pinch of salt and coat the chicken pieces. When the oil is hot test with a piece of potato. It should be hot enough to sizzle but not so hot it browns too quickly. Fry the coated chicken pieces in two batches for about 5 minutes each batch. Drain the oil from the wok leaving about 1 tablespoon of oil in the wok. Add the garlic, ginger and chilli and fry for a minute. Add the chilli, soy and lime, stir and add the battered chicken. Coat in the sauce and sprinkle over the chopped coriander. Serve with noodles. The picture here doesn’t do it justice, believe me it’s yummy.


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