Crispy sweet chilli chicken

Updated at: Fri, 05 Apr 2024 13:50:15 GMT

Step 1

Preheat the oven to 180°C (160°C fan/350°F/Gas 4) and line a baking tray with baking paper.

Step 2

Lay the chicken breasts flat on a board and butterfly them by slicing each one through the middle to create four thinner breasts, then cut into thin strips. Transfer to a large bowl and add the soy sauce, sesame oil and egg white, then mix until combined.

Step 3

Put the cornflour into a separate large bowl. Dip each piece of chicken into the cornflour and toss until coated all over, then transfer to the prepared baking tray or into an air fryer basket. Spray all over with low-calorie cooking spray. Bake in the oven for 20-25 minutes, flipping once or twice during the cooking time. Alternatively, cook in an air fryer at 200°C for 10-12 minutes.

Step 4

Meanwhile, bring a large saucepan of water to the boil and cook the sticky rice according to the packet instructions.

Step 5

In a small bowl, mix together the chilli sauce ingredients.

Step 6

Heat the groundnut oil in a non-stick frying pan over a medium heat and fry the garlic and ginger for 1-2 minutes until fragrant.
Add the red pepper and fry for a further 2 minutes, then add the sweet chilli sauce. Allow the sauce to simmer for 30 seconds, then add the crispy chicken pieces. Toss the chicken with the sauce until coated and sticky, then add the spring onion and toss for a minute more.

Step 7

Transfer the rice and chicken to airtight containers and garnish with the sesame seeds. Store in the fridge for up to 4 days. Serve with the leafy green salad.

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