Crispy, golden battered chicken in a sticky/spicy teriyaki sauce to satisfy your takeaway cravings!
I absolutely love a takeaway when I'm in the mood for it but sometimes I like the challenge of doing a 'fakeaway' from home and usually they turn out better! This recipe is perfect for a Friday night when you have those takeaway cravings. Really simple to make and delicious with egg fried rice.
For best frying results I usually get the vegetable oil to a temperature of 180, you can use a thermometer to be really accurate but if you don't have one just drop a little batter into the oil and if it sizzles its hot enough! I hope you all enjoy the recipe and if you try this recipe please be sure to tag me on instagram :) @rebeccascookery
Total Cooking Time
20 Minutes
Ingredients (Serves 2)
For the chicken;
2 x Chicken breasts
2 tbsp Cornflour
100g Plain flour
1 Medium egg
100ml Water
Vegetable oil (for frying)
Spring onion & sesame seeds to serve
For the sauce;
2 tbsp Vegetable oil
2 Red chillies (Deseeded and if you don't like it overly spicy just use the 1)
1 Garlic clove (minced)
1 tsp Ginger
1/2 Light soy
1/3 Cup honey
3 tbsp Rice vinegar
1/4 Cup water
Method
1. Prepare your chicken into medium sized pieces and set aside in a bowl. Now slice the red chilli diagonally into large slices, remove the seeds and set aside ready to start the sauce.
2. Start the sauce by adding the vegetable oil to a medium sauce pan and bring to a medium heat. Now add the chillies, garlic and ginger and cook for one minute until fragrant. Add the soy, honey, rice vinegar, water and mix to combine. Increase the heat a little until the sauce is bubbling and begins to reduce. It can take up to 5-10 minutes to reduce down to a nice sticky sauce! Stirring every so often.
3. While the sauce is bubbling away you can now start the chicken. Add the cornflour to the bowl of chicken and mix until the chicken is coated.
4. In a separate bowl sieve the plain flour and add the egg, water and season with salt & pepper. Whisk until completely smooth and you have your batter.
5. Add enough oil to a pan to fry the chicken, I prefer to have enough to cook one side of the chicken and then flip to cook the other side. Very carefully bring the oil to temperature and coat the chicken in the batter. You can test the oil by dropping a little batter in and if it sizzles it's ready. I recommend frying 4-5 chicken pieces at a time to avoid the oil dropping in temp too much.
6. Fry the chicken for 3-4 minutes until crispy and golden. Once cooked set aside on some paper towel.
7. By now your sauce should be a nice sticky consistency (if you think its too thick just add a little water), add your battered chicken pieces to the sauce and mix to coat. Serve with sliced spring onion and sesame seeds and enjoy!
