A mouthwatering 30-minute stir-fry recipe with crispy fried chicken and red peppers in a sweet, spicy and tangy honey chilli sauce.
Serves 2. Use the scaling buttons below to double or triple the quantity.
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp sweet chilli sauce
- 1 tbsp rice vinegar or apple cider vinegar
Honey Chilli Chicken:
- 2 tbsp cornflour / cornstarch
- 1/4 tsp garlic powder
- 1/8 tsp (Pinch) of white pepper - optional
- 1/4 tsp salt
- 4 chicken thighs - cut into bite-sized chunks
- Vegetable or sunflower oil for frying (Note 1)
- 1 inch (or 2cm) fresh ginger - finely chopped
- 2 cloves of garlic - crushed
- 1 red chilli - de-seeded and chopped
- 2 large red or green peppers - cut into bite-sized pieces
- 2 spring onions/scallions - thinly sliced
- Toasted sesame seeds
- Mix the sauce ingredients together in a small jug or bowl and set aside.
- Mix the cornflour/cornstarch, garlic powder, and optional white pepper in a medium-sized bowl that is large enough to hold the chicken pieces.
- Place the chicken pieces in the bowl and mix with your hands until they are evenly coated with the flour mixture.
- Put frying pan on a high heat and add around 0.5cm or 1/4 inch oil. Add chicken when the oil is hot (Note 2) and fry for a couple of minutes on each side. Remove from the pan and set aside when it is crispy on the outside and cooked in the middle. (Note 3)
- Carefully remove the excess oil from the pan or use a clean frying pan (you should be left with about a tablespoon - Note 4). Fry the chilli, garlic and ginger for 1-2 minutes until fragrant and add the peppers and fry for a few minutes until they begin to soften.
- Pour in the sauce let it reduce for a few seconds before adding the chicken pieces.
- Serve immediately with rice, topped with spring onions and toasted sesame seeds.
- Choose an oil with a high burn point like sunflower oil, vegetable oil or canola oil. Olive oil is not suitable for this recipe.
- For perfectly crisp chicken, check whether the oil is ready by dropping a breadcrumb into the pan. If it sizzles up the oil is ready. If the crumb sinks it needs longer.
- Chicken pieces are done when they are white and opaque in the middle. If in doubt, cut the largest piece in half to check.
- Be very careful when removing the hot oil from the pan. Ensure it does not come into contact with water and carefully pour it into a Pyrex heat-proof jug or bowl and set it aside in a place where there is no risk of it being knocked over by you or anyone else in your household. Do not pour it down the sink. Instead, transfer it to a container with a lid when it is cool and dispose of it in your normal waste bin.
- Category: Chicken
- Method: stir-fry
- Cuisine: Asian
Keywords: Crispy Honey Chilli Chicken Stir Fry (quick and easy)