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Crispy Shredded Chicken with Chilli & Honey Sauce

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The chicken in this crispy shredded chicken recipe can be used as a base for many different dishes. One of the best known is Salt and Chilli Chicken which you will find the recipe for here.

The chilli and honey sauce coats the chicken rather than being a wet sauce that flows around your plate. Given the choice of Salt and Chilli Chicken, which is a dry dish made using the same crispy chicken, I would choose this every time.

The sauce really compliments the chicken to perfection. You can choose to serve it on the side or coat the chicken with it like I did. The best thing about homemade food is you can adapt it to suit your own tastes. Crispy chicken also goes great with my basic Chinese curry sauce, you will find the recipe here. You can also simply use sweet chilli sauce from a jar if you prefer.

This chicken also goes great with a wrap with peppers, lettuce, spring onion and a sweet chilli mayonnaise which is made by mixing one part sweet chilli to 3 parts mayonnaise.

5/5
12

25 preparation (edited), 15 minutes cooking

Ingredients

THE CHICKEN…

4 Chicken breasts

75g cornflour

75g plain or self raising flour

1 tsp baking powder

2 tbsp light soy sauce

1 tbsp garlic granules or powder

1 tsp salt for the marinade and 1 for the chicken at the end. You may want to use more or less depending on your tastes

1 tsp or more chilli powder

1 or 2 red chillies sliced very thinly, leave the seeds in to make it hotter. These are to garnish at the end or add to the sauce when you add the chicken.

2 eggs

Greaseproof paper or baking parchment if using your oven

THE SAUCE…

6 tbsp tomato ketchup

3 tbsp honey

1 tbsp light soy sauce

2 tsp rice wine vinegar or 1 tsp white or white wine vinegar

100ml water

4 tbsp Thai Sweet Chilli Sauce

1/2 tsp toasted sesame oil

1 red chilli

2 garlic cloves

Small handful fresh coriander chopped for the sauce and to garnish at the end

Instructions

THE CHICKEN… Make the sauce first, recipe below.

Separate the eggs, you need the white. The yolks can be used to make hollandaise sauce or a nice homemade custard, search the site to find recipes for each. Place the whites in a medium bowl.

Add the chilli powder, garlic granules or powder, 1 tsp of salt and the soy sauce and mix into the egg really well.

Add the chicken and mix well ensuring each piece is well coated in the mix. Cover and place in the fridge for 30 minutes or so but no more than 1 hour.

Pre-heat your oven to 180C, GM4 or set your deep fat fryer (best) to 180C or high or set your air-fryer to high.

Place the cornflour, flour or rice flour and baking powder in a large bowl and mix well. Use 150g potato starch, or smash if you can’t get rice flour but leave out the cornflour if you use either.

Remove the chicken from the fridge and give it a good mix to ensure it is well coated in the egg white. Then add 5 or so pieces to the flour mix and coat each well. Place them on a plate then do the rest till each piece is well coated.

DEEP FAT FRYER…
Drop the basket of your deep fat fryer then very carefully add each piece to the hot oil. Be careful of splashes! Cook for 5 – 10 minutes until the chicken is cooked through. There can be no pink at all, they must be white all the way though.

AIR-FRYER…
Cook in your preheated air fryer for 10-15 minutes until cooked through. There can be no pink bits, they must be white all the way through.

OVEN…
Place on a baking tray lined with grease proof paper and bake for 10 -20 minutes turning halfway through. There must be no pink bits, they must be white all the way through when cooked.

THE SAUCE…

Chop the garlic, chilli and coriander. Use the chilli seeds if you want to make the dish hotter discard them if you don’t like it too hot.

Place all the sauce ingredients (keep a little chopped coriander back to sprinkle on top at the end) into a saucepan and place on the heat, bring to the boil but be careful as it will boil over. Turn it down to a simmer and allow to simmer away while you make the chicken.

When the chicken and sauce are ready. Add as little or as much as you like to a wok or pan then add the chicken. You can choose to add a little at a time until it coats the chicken or you can add a lot and make the dish a wet dish. I prefer to add a little then serve the rest on the side.

You can add chopped spring onions and peppers to the dish. These are especially good if you use a lot of sauce. Add them when you add the chicken to the sauce.

Categories:Chicken Chinese Fillet Inner Fillets Main Course Meat

- Paul Kennedy
- 4th March 2017
Reply
Great easy to follow instructions, top class Bia Maith
- Laura
- 4th March 2017
Reply
Is it baking soda or baking powder? You say both ?
1. - BiaMaith_Chef
  - 4th March 2017
  Reply
  It’s baking powder Laura
  1. Laura
    
    4th March 2017
    
    Reply
    Oops I’ve gone with baking soda … Should I go again?
- Síora
- 4th March 2017
Reply
Perfect for take away night! Can’t wait to make it!
- Dee
- 5th March 2017
Reply
gorgeous dish just made it…..even if you didnt use the sauce the chicken on its own has fab flavour
- Margaret
- 6th March 2017
Reply
Lovely dish, I made with smash and I’d say 80g-100g would do perfectly.
- Aoife
- 6th March 2017
Reply
All I can say is OMG!! I will never get this from the Chinese take away again?. The instructions were so easy to follow and the flavours were amazing. I forgot to take a photo before it was demolished. I made the oven version and it was so tasty. Definitely will make this again soon. Thanks for sharing ??.
- Michelle Keenan
- 7th March 2017
Reply
Made this today for my husband and four children. It was a massive hit. Everyone devoured them and asked for more. Beautiful. Thanks Liam.
- Linda Coughlan
- 9th March 2017
Reply
Absolutely fantastic dish with an easy to follow recipe. I dont own a deep fat fryer so had to use my oven and it was still fab!! The whole family loved it. Cant wait to try more . Thanks Liam
- Deirdre
- 9th March 2017
Reply
Amazing dish full of flavours so easy to make and was devoured by the whole family
- Anna
- 10th March 2017
Reply
made this today and it is fab. easy and quick and all 4 of us loved it. Empty plates all round. I had some extra sauce left over so used for dipping homemade sausage rolls for tea – yum yum. Thanks again BiaMaith!
- marie lahart
- 10th March 2017
Reply
Cooking wise took me longer than 15 mins used air dryer chicken turned out lovely but very hard too clean air fryer after As chicken a little sticky.But was worth it. Sauce lovely and spicy. Did take a little effort but was lovely. Had the next day also for lunch and was prob nicer.
- Angela Durning
- 11th March 2017
Reply
Omg did this dish tonight its fantastic better than any takeaway thanks Liam
- Paula F
- 12th March 2017
Reply
Really loved this dish. Very tasty and full of flavours. Prep time took me a little longer but was worth the wait. Thank you!
- laura
- 20th March 2017
Reply
So easy to follow and tastes gorgeous. Had it with the curry mentioned above on the side and having the leftovers today in a wrap ! Great recipes, keep em coming.
- Mairead
- 4th June 2017
Reply
Lovely recipe but it I couldn’t see where the chillis and garlic from the list of chicken ingredients were mentioned in the recipe -I put them in with the egg whites and chicken . is that where they should go? Also I baked the chicken in the oven and after adding it to the wok with the sauce it wasn’t crispy as a lot of the coating stuck to the wok – possibly my wok? Any tips to keep.it crispy? Great site and both the Italian and Thai meatballs are absolutely delicious thanks. ?
1. - Liam Boland - BiaMaith Chef
  - 5th June 2017
  Reply
  That would be your wok Mairead. I’ve edited the recipe to say those ingredients should be used to garnish at the end or go into the wok when you add the chicken to the sauce. The way you did it is fine too.
- David Cooper
- 16th February 2019
Reply
Just made this for the first time. Unbelievably good and taught me a few new techniques, thanks Liam!