Crispy Ginger Chicken
4 people
30 minutes
10 minutes
Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 medium Carrots
- 440 g Chicken Fillets
- 2 tsp Chinese 5 Spice
- 40 g Corn Flour
- 2 medium Garlic Cloves
- 1 tbsp Ginger
- 60 ml Honey
- 1 medium Onion
- 2 tbsp Rapeseed Oil
- 4 portion Rice , to serve
- 4 tbsp Sesame Seeds , to season
- 60 ml Soy Sauce
- 2 small Spring Onions , to garnish
- 60 ml Sweet Chilli Sauce
Method
- Mix the corn flour and five spice in a bowl. Cut the chicken into strips and coat with the corn flour mix.
- For the sauce, combine the soy sauce, honey, sweet chili sauce and apple cider vinegar in a jug. Crush the garlic into it. Peel and finely chop the ginger and add to the jug. Stir the mixture to combine all the ingredients.
- Add oil to a pan or wok and fry the chicken on a high heat until it is brown on all sides. Cook for approximately 4 minutes on each side.
- Slice the onion and carrot. Add to the pan and mix with the chicken on a medium/high heat for a few minutes (try to keep a little crunch in the veg, don't overcook them).
- Add the sauce and let cook for a few minutes.
- Garnish with some sesame seeds and sliced spring onion. Serve with rice.
