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Cooking
Asian-Style Chicken in Spicy Batter with Hot Sauce
· 4 servings
Cut the chicken into pieces and coat in cornstarch
Cut the chicken breasts into smaller pieces and season with salt. Place in a bowl, sprinkle over the cornstarch and toss well so the pieces are coated on all sides.
Dip in egg and prepare the seasoned flour
Crack the egg into a bowl and coat the chicken pieces in it as well. In another bowl, mix together the flour, pepper, garlic and sweet paprika.
Coat in the flour mixture
Tip the egg- and cornstarch-coated chicken pieces into the flour mixture. Toss until the coating is used up and the pieces are evenly covered.
Fry
Fry in a little oil or coconut fat until golden brown.
Sauce
Once the chicken is cooked, add the sweet chilli sauce, soy sauce and a splash of water as needed to form a sauce. Serve over cooked rice, spooning the sauce over the chicken and finishing with a sprinkle of fresh green herbs.