Crispy Shredded Chicken
Recipe GLPRd9ddeedde27605
Tender chicken breast strips are marinated in soy sauce, then coated in cornflour and shallow-fried until golden and crispy. They're tossed together with soft-cooked peppers in a savory-sweet glaze made from soy sauce, sweet chilli sauce, garlic-ginger paste, and sesame oil. Finished with fresh spring onions for a bright, aromatic finish. This Asian-inspired dish delivers contrasting textures and bold, satisfying flavours.
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Ingredients
320g chicken mini breast fillets
2½ tbsp Light soy sauce
Vegetable oil, for frying
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
3 tbsp Cornflour
3 tbsp Sweet chilli sauce
1 tbsp Garlic and ginger paste
1 tbsp Sesame oil
2 spring onions, trimmed and finely sliced
Directions
Slice the chicken mini breast fillets lengthwise into thin, even strips. Place them in a bowl and pour over 2 tablespoons of the light soy sauce. Toss to coat well, then cover and refrigerate for 1 hour to allow the flavours to penetrate the chicken.
While the chicken marinates, heat 1 tablespoon of vegetable oil in a wok or large deep frying pan over medium heat. Add the red and green pepper slices and cook for 3 to 4 minutes, stirring occasionally, until they just begin to soften but still retain a slight crispness. Using a slotted spoon, transfer the peppers to a clean plate and set aside.
Spread the cornflour into a shallow bowl and season lightly with salt and pepper. Remove the marinated chicken from the refrigerator and add it to the cornflour, tossing gently and thoroughly until each piece is well coated on all sides.
Fill the same wok or deep frying pan with vegetable oil to a depth of approximately ½ centimetre and heat over medium-high heat until shimmering. Working in batches to avoid overcrowding, carefully place the cornflour-coated chicken strips into the hot oil. Fry for 3 to 4 minutes per batch, using tongs to turn the pieces regularly, until they are golden brown and crispy on all sides. The internal temperature of the chicken should reach 165°F (74°C). Using a slotted spoon, remove each batch to a plate lined with kitchen paper to drain excess oil.
In a large bowl, whisk together the remaining ½ tablespoon of light soy sauce, the sweet chilli sauce, garlic and ginger paste, and sesame oil until well combined. Add the cooked peppers and crispy fried chicken to this mixture, then gently toss until all pieces are evenly coated in the sticky glaze. Divide among serving plates and top each portion with the sliced spring onions.
