Sticky Asian Chilli Chicken

Name: Sticky Asian Chilli Chicken
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 500 g skinless boneless chicken breast fillets; 1/2 tsp each salt and pepper; 1 1/2 tbsp rice flour; 1 1/2 tbsp neutral oil; 2 tsp sesame oil; 2 cloves garlic; 2 tsp ginger; 1 tsp chilli flakes; 1/2 cup water; 3 tbsp sriracha; 1 tbsp soy sauce; 1/4 cup honey; 3 tbsp lime juice; 2 green onions; 1 tbsp sesame seeds; 1 fresh red chilli; 1 lime Lime wedges

This sticky Asian chilli chicken is fast, glossy, and full of sweet heat. Tender chicken cutlets are pan-seared, then coated in a honey-sriracha sauce with garlic, ginger, soy, sesame, and lime.

Servings4 Portions

Prep Time5 Mins

Cook Time8 Mins

Difficulty

Easy

Ingredients

skinless boneless chicken breast fillets
500 g
salt and pepper
0.5 tsp each
rice flour
0.5 tbsp
neutral oil
0.5 tbsp
sesame oil
2 tsp
garlic
2 cloves
ginger
2 tsp
chilli flakes
1 tsp
water
0.5 cup
sriracha
3 tbsp
soy sauce
1 tbsp
honey
0.3 cup
lime juice
3 tbsp
green onions
2
sesame seeds
1 tbsp
fresh red chilli
1
Lime wedges
1 lime

Step-by-Step Instructions

Slice each chicken breast horizontally to make 4 thin cutlets. Season both sides with salt and pepper, then dust lightly with rice flour and shake off any excess.

Heat the neutral oil in a large skillet over high heat. Add the chicken and cook for about 2 minutes per side, until lightly golden and almost cooked through. Transfer to a plate.

Let the pan cool slightly, then return it to medium heat. Add the sesame oil, garlic, and ginger, and cook for about 15 seconds until fragrant.

Stir in the chilli flakes and cook for another 20 to 30 seconds, taking care not to burn the garlic.

Increase the heat to medium-high. Add the water, sriracha, soy sauce, and honey, scraping the bottom of the pan to dissolve the browned bits into the sauce.