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.
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.
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